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By W. S. Stinson

One of our most popular cold weather combinations is the hot maple sundae, as simple as it is delicious. The purest maple syrup, heated almost to the boiling point, is kept ready at hand, and when an order for the hot maple sundae is received the hot syrup is poured from a spoon over the ice cream and with the usual whipped cream, is ready to be served. It is one of our best sellers on cold days. The price is 10 cents. By combining such favorites as clam and tomato bouillon, we turn out a most appetizing drink for those who are not looking for something sweet. Then there is the beef tea and egg phosphate, the hot egg phosphate, hot egg chocolate, beef and tomato bouillons, hot lemonade, hot grape juice, hot ginger mint and hot tea, served with the German teaball, the latest fad among tea-drinkers, by the use of which the person brews his own tea.

Making the Most of Possibilities.

One of the most successful druggists on State Street, Chicago, paying $40,000 a year rent, stated that he could not afford to have his fountain nonproductive even for a portion of the day. In the winter months he did a good business in the morning and afternoon on soda, but between 11 and 2.30 his trade dropped off, and was also light during the last hours of the evening. He analyzed the situation, and concluded that the reason people were not drinking soda water during mid-day was because they were eating. He determined to keep his fountain busy throughout the whole day, and if people were eating at that hour he would give them good things to eat. He put on quite an extensive line of cold sandwiches reinforced by hot chicken, turkey and roast beef sandwiches, oyster cocktail, oyster stews and other delicacies. In serving these with hot coffee and chocolate, and bouillons, he kept as profitably busy at the fountain during the mid-day as at other times. This did not interfere with his soda business, the rush came about noon, was prepared for in advance, and all traces of lunch were removed by half-past two in the afternoon, ready for the soda drinkers. Carrying out the same policy, he put on for the evening pan cakes, oyster stews, Welsh rarebit, and other light dishes with which he catered to the after-theatre trade. A good sale on these would keep up until the small hours.

There is a lesson in this well worth studying for all of us. This was in Chicago, one of the largest dispensers in the country, and we cannot all equal his volume of business or follow his methods, nor do we consider it always advisable to do so; still we can take a hint from his success and develop the hot soda business in our locality to its utmost capacity by using every effort to keep our fountain busy every month in the year, every day in the month, and every hour in the day. That spells success.

Something New in Hot Soda Apparatus.

A hot soda urn besides being practical should also be ornamental. We have some very handsome and artistic models. Their interior construction is practically perfect, -the beverages being kept at the proper temperature at the minimum expense for heat.

This season we offer hot soda fountains containing one, two and even three inside porcelainlined cans for accommodation of hot chocolate; hot chocolate and coffee; hot chocolate, coffee and milk. These combination apparatus are a wonderful aid to the dispenser. We have also various other styles of decorations and grades of beauty.

Send for our hot apparatus catalog which shows them all. We are always pleased to respond to inquiries, and to give helpful suggestions. Make your fall selections for hot soda. Send in your order, and we will co-operate with you in inaugurating the greatest hot soda season you have ever had.

Every hot soda dispenser has profited by our efforts to encourage and develop the hot soda trade. We have always believed in its possibilities. Last winter was a record season. There is money in the hot soda trade for the dispenser who is ready for it.