Swiss scientist Johann Jacob Schweppe reworked Priestley's method and used a hand-cranked compression pump to create his carbonated water. Although, the company still exists worldwide, it also had bottling challenges in the beginning with their stoneware container quickly losing the drink's effervescence. Charles Plinth helped with this a bit when he invented the soda syphon in 1813. This helped the drink retain bubbles, but it wasn't ideal since "the syphons still had to be refilled at a facility that actually produced the carbonated liquid," according to Collectors Weekly.
Benjamin Silliman, a Yale chemistry professor, also struggled to find the right product to store his soda waters. He had followed Priestley's work and believed that these carbonated waters could be mass produced and sold for medicinal purposes. He got a Nooth apparatus for experimentation and began studying the best way to put carbon dioxide into water. He came up with two products – Soda Water (a version to help stomach problems like indigestion) and Ballston Water (a more refined brand, which was named for Ballston Spa's mineral waters in Saratoga, NY).
He began selling his drinks at a local apothecary and then decided to go big and open two pump rooms, or soda fountains. He sold his products at the Tontine coffeehouse and the City Hotel — both upscale venues.
