There, a suction & force pump compressed the
gas and sent it to a huge saturator with a stirring system (the container
was filled with the amount of water to be prepared with gas).
Saline substances and ingredients were than added to the water, to recreate various natural mineral waters. These substances could be either added in the prepared water, or added directly (using powders) in the bottles. Water would naturally dissolve a volume of carbonic acid gas equivalent to the water volume; the pressure given by the suction & force pomp increased the saturation of gas in the water. .
The water could then be extracted, and once the container was empty, the process could be done again.
In the early years of the 19th century, Seltzer
water was considered as an authentic pharmaceutical product: as such it could
only be delivered with a doctor’s prescription.
In Geneva, manufacturing Seltzer water had become a real business. Two pharmacists, Gosse & Paul, created an outstanding and very elaborated system, which was then patented with the given name of ” appareil de Genève”.