For nearly twenty years I have lived in Atlanta and been known prominently as a druggist. Įditor Constitution: There appears in the columns of your paper this morning a notice of “coca-cola,” a preparation which I have been manufacturing and selling largely in this and other communities for the past three years, as a soda fountain beverage, to the principal dealers, who have dispensed it to the very best people in the community which they serve. Candler, of Atlanta, and he replies as follows. They have written to the manufacturer, Mr. Lowry & Starr had discontinued the sale of “coca-cola” until they could investigate the truth of an imputation that the beverage contained cocaine in such quantities as to insiduously bring on the dreadful cocaine habit. Last week the statement was made that Messrs. Read and Be Your Own Judge… A Damaging Admission… A ContradectaryÂ Statement The following article, transcribed from The Abbeville Press and Banner of Abbeville, South Carolina, on Wednesday, July 1, 1891. Published in The Atlanta Constitution of Atlanta, Georgia, on June 21, 1891.Īdmission of cocaine in earliest formulas recognized as a potential problem quite early–at least by 1891. Candler–Rapid Increase of Consumption–Nearly Half a Million Glasses in Atlanta. Set on a wire cooling rack and allow the glaze to set (if desired) or serve immediately.4) of a longer article titled More of Coca-Cola.

Dip the tops of the cooled donuts in the glaze.

While the donuts are cooling, prepare the glaze by melting the chocolate chips and milk in a double boiler.

Then remove to a wire cooling rack to cool completely.

Bake at 350☏ for 10-12 minutes, until a toothpick inserted in the center comes out clean.Allow donuts to cool in the pans for 5 minutes.

Use the bag to pipe the batter into the donut pans, filling each approximately 3/4 full.

Spoon batter into a gallon-sized bag and snip a small piece off one corner.

Add egg, Coca-Cola, vanilla extract, apple cider vinegar and melted butter.

Whisk well, making sure there are no lumps left from the brown sugar.

In a medium bowl, combine flour, cocoa powder, brown sugar, baking powder, baking soda, salt and espresso powder.

Grease 2 standard sized 6-count donut pans set aside.

Snip the cola