Squeeze it drinks manual#

However, syrups had to be purchased from the parent company and the franchiser would also help the independent bottlers obtain bottles, bottle caps and other supplies. There was apparently no charge for the franchise itself and the agreements were “in perpetuity.” and five foreign countries to produce and sell its main product, Orange Squeeze. The company contracted with local bottlers throughout the U.S. started in 1917 and franchised the beverage. Squeeze actually had its beginnings in New Orleans, where the National Fruit Flavor Co. The soda itself was always reasonably priced compared to other national brands. The Mount Greylock water also gave the product a fresh taste. Most soda companies used cheaper corn syrup and fructose that could leave a starchy or dry after taste. What made Squeeze uniquely flavorful was the use of pure cane sugar and special flavorings from all over the country. Each bottle was closely inspected, with four bottles at a time held up to the light and then placed in the 24-bottle wooden crates.

Squeeze it drinks manual#

The next step involved manual shaking of each bottle to blend the syrup and soda water. Another machine then filled the bottles with carbonated water and sent them to a capping apparatus. Along the way a pipe from a tank on the second floor would squirt flavored syrup into each bottle. Ted once showed me the bottling operation, with the machine sending sterilized bottles chugging and clinking on a conveyor belt. Squeeze Beverages' label featured a drawing of a boy and girl sitting on a bench hugging.