James Dunbar described its products as:
How were the drinks made?
The basic process was to make aerated water - carbon dioxide dissolved, under pressure, into water - and then add flavouring syrups.
For orange flavour, it was the skin rather than the orange itself which was was used.
Kola nut was another flavouring. It was ground up and dissolved in alcohol. In order to extract as much of it as possible it was put under pressure in a tincture press.
The flavours were then mixed and passed through filters - which looked like felt material. It was pumped under pressure to remove debris. Sugar or glucose was added and small about was injected into each bottle which was finally filled with the soda/aerated water.
Sugar chemist Dr Alexander Dunbar was in charge of the product’s flavours. He had a lab ('the syrup room') at the side of the Albion Road factory nearest to Easter Road football stadium.
Source: Dr Dunbar’s nephew.
Dr Dunbar was apparently very particular about the quality of his ingredients and many of the essences used came from Holland.
Glass sometimes shattered during the bottling - it was a hazardous process and people were some times injured during it.
Source: a colleague and friend of the Dunbar's.
- aerated waters
- stone ginger beer
- carbonated drinks and fruit squashes (Leith Academy advert)
- cordials
- real fruit squashes (picture, left)
How were the drinks made?
The basic process was to make aerated water - carbon dioxide dissolved, under pressure, into water - and then add flavouring syrups.
For orange flavour, it was the skin rather than the orange itself which was was used.
Kola nut was another flavouring. It was ground up and dissolved in alcohol. In order to extract as much of it as possible it was put under pressure in a tincture press.
The flavours were then mixed and passed through filters - which looked like felt material. It was pumped under pressure to remove debris. Sugar or glucose was added and small about was injected into each bottle which was finally filled with the soda/aerated water.
Sugar chemist Dr Alexander Dunbar was in charge of the product’s flavours. He had a lab ('the syrup room') at the side of the Albion Road factory nearest to Easter Road football stadium.
Source: Dr Dunbar’s nephew.
Dr Dunbar was apparently very particular about the quality of his ingredients and many of the essences used came from Holland.
Glass sometimes shattered during the bottling - it was a hazardous process and people were some times injured during it.
Source: a colleague and friend of the Dunbar's.
Flavours1940s onwards
Soda water - in syphons Lemonade - often said to be the best flavour Kola Limeade - best seller. Customers mixed with gin Ginger beer Ginger ale Tonic water Orange - which included pure orange with bits (from a Dutch company) cordials/squashes: rasberry, strawberry, blackcurrent Sources: former employee, bottle labels |
BottlesBottles come in various shapes and sizes. These span more than 100 years of company history. The sizes also had names. At James Dunbar they were referred to as:
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