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However, like with the beer/ale bottles, the (usually) carbonated nature of soda and mineral waters narrowed the possible bottle variety in several ways.

Most importantly, the bottles had to be made of relatively heavy/thick glass in order to withstand the gaseous pressures of the product itself.

Mineral water would generally be natural waters from spring sources that were typically highly mineralized with carbonates (alkaline), sulfurous compounds, and/or various salts and often carbonated naturally (they were also sometimes flavored confusing the issue).

"Spring water" is another name sometimes used for natural, unaltered mineral water and in fact is used to this day.

This importance is reflected in the fact that the names widely accepted for some of the bottle styles discussed on this page are related to sealing of the bottle - both the finish type (e.g., "blob" soda/mineral water like the two bottles pictured above) or closure method (e.g., "Hutchinson" soda, like pictured to the left).

Other carbonated and sometimes flavored waters were touted during the early 19th century as being helpful in cases of "putrid fevers, scurvy, dysentery and bilious vomitings" (Paul & Parmalee 1973).One "Saratoga style" mineral water bottle (covered below) from Vermont (Middletown Mineral Springs) was embossed with the words "Natures Remedy" and "Healing Spring" (on different variants) indicating a common conception about mineral waters as having medicinal qualities (Tucker 1986).A Vermont mineral water (Guilford Mineral Spring Water) claimed to cure an assortment of diseases - click on Guilford medicinal claims label to view a picture of part of an original label on an ca.Because of this the term "soda water" is primarily used here (Riley 1958; Munsey 1970; Mc Kearin & Wilson 1978; Schulz, et al. As a side note, carbonation was desired in these products for reasons beyond sensory pleasure. can be traced back to at least 1806 when the first reference was made to the need for "soda water" bottles by a New England scientist that was asked to make and offer the product by his neighbors (Riley 1958).Carbonation also helped prevent spoilage allowing for the shipment of the product to more distant places, even prior to refrigeration and pasteurization (Wilson 1981). Mineral water in bottles goes back before that as it is known that bottled waters were being produced in - and likely imported from - Europe possibly as early as the late 17th century and surely by the end of American Revolutionary War.

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For clarification, the difference between "soda water" and "mineral water" during the 19th century was often vague.