The young lovers enter through the in-swinging door marked with the names and reigns of master confectioners. The couple whose veins rush with crimson torrents step onto a beryl carpet; they look out onto the mirror-bottomed display cases which array hundreds of homemade sweets and delicacies. Cordial cherries with garnet-colored interiors and umber exteriors lie lavishly, chocolate dipped strawberries of elephantine proportions are invitingly situated on the shelving, menthyl Valentines Holland Mints dot along, pastel Jordan Almonds fill glass display jars, red hot Cinnamon Hearts warm one’s stare…the elegant arrangement makes their hearts pound like tympanies.

Truffles catch our lovers’ eyes– dark chocolate, milk chocolate, white chocolate filled with chambord, invigorating dark chocolate espresso, milk chocolate hazelnut, fizz-ensnared champagne– all of these beckon the salivating tongues of our star-destined pair. Our lovers issue their purchase and exit the confectionery with beaming smiles. Once more they pass the string quartet, and they dance to the doorway of 116 Market Street a few paces down the block.

They approach the soda fountain, whose xanthic light radiates from a milkglass lamp. They enter the store, seeing familiar faces that greet them warmly. Offers to sample the newest ice cream flavor, “Black Forest” are immediately made. The deliciousness of the flavors overtakes them. A dashing young soda jerk calls their attention to homemade cinnamon marshmallows, gently wrapped and ready to take home. The soda jerk explains that they make great gift items. He then calls their attention to an arrangement of real dark long-stemmed roses. Our couple smiles at one another. Perhaps the lovers would like some Chestnut and Port Wine truffles penned “Nipples of Venus.” The soda jerk blushes. He then brings them to a glass display case of fine woodwork, where chocolate-dipped pretzels are arranged; they come in three flavors: milk chocolate, dark chocolate, and white chocolate. Wait just a moment– the soda jerk knows exactly what the lovers want. They would like an ice cream soda romantically served with two straws to quench their thirst. It is the newest item to the menu, and just in time for St. Valentines Day, the “Coeur D’écarlate,” or “The Scarlet Heart,” a treat consisting of strawberry purée, fresh milk, sparkling water, and a scoop of sweet and creamy coconut ice cream. They order one and enjoy it slowly, its irresistible taste overcomes them both. Our lovers leave, satisfied, knowing that they both will come back for more.
This concludes this chapter…

With Love,
The Berley Brothers and Staff

IN OTHER NEWS:

Ryan Berley participates in a Mayor’s Roundtable Discussion with Dept. of Agriculture Secretary Tom Vilsack.  

On January 26th, brother Ryan was invited to join in a conversation between Mayor Nutter, Secretary of Agriculture Tom Vilsack and a select group of Philadelphia food leaders.  Topics discussed were food stamp programs recently under fire, nutritional lunches for schools and the recent rise of farming activity in the United States.  Ryan asked Secretary Vilsack how the Administration can overcome the variety of barriers to get more Americans to buy local and domestic food.  His answer?  Communication of information related to micro and macro food processing, labeling foodstuff as “Local” or “Made in America” and education about the related benefits of better health, more domestic jobs and greater safety controls with food grown and processed closer to our homes.  Yes!

Dear Friends and Followers:
The new calendar year unfurls its checkerboard of days while the twelve months of yesteryear flutter away in a gust of passing breeze. For we who are situated on the grounds of the Franklin Fountain and Shane Confectionery, our dwelling and conduct is set in a century’s length removed from the present. For our confectioners, pastry chef team, candy clerks and soda jerks, the year of 1912 has just presented to us its trackless timescape. It is an exciting year, holding the promise of technological advancement in the way of aerial and nautical travel, as well as innovation in the literary field as well as the visual arts. Also, we can expect a roilsome four-way political race for the occupancy of the Presidential office. Yes, we can await these coming historical milestones as we conduct our culinary lives with directed energy mustered from our sense of independence and fiercely-set volition. We wish you all a Happy New Year– may it be lived with merriment and inexorable might, and may you find strong winds and well-compassed direction on your own personal voyage.

Speaking of voyages set forth, we have embarked on our own confectionery endeavors, finding results most pleasant and rewarding. Insofar as ice cream is concerned, we have three new flavors to debut. First, there is our “Cashew Butterscotch” ice cream, composed of salted and fire-roasted cashew nuts pureed into a paste which swirls throughout the ice cream base alongside fibrine threads of our house-made batch of amber-colored butterscotch. Its deliciousness halts passing thoughts to a screeching halt as your mind, body, and soul savors the rich complexity of flavor.

We also have a novel flavor called “Stephen Foster’s Banana Cake Ice Cream.” Stephen Foster is considered the father of American song-writing– he composed such musical gems as “Oh Susanna!” which was belted by pick-swinging prospectors in the northern California mountain ranges during the gold rush of ‘49, and he also composed the more elegant, gorilla-mollifying “Beautiful Dreamer.” It is not widely known that Mr. Foster was a Pennsylvanian, and it is even lesser known that “Oh Susanna!” was debuted in an ice cream saloon in Pittsburgh. So, we would like to honor Foster’s musical legacy and contributions to Americana with a melody of sweet flavor; delicious banana and rum based ice cream with rum buttercream cake twirling throughout it. We do think you will be pleased with this gustatory sing-a-long. We will also be featuring “Chocolate Filbert Nut” ice cream — house roasted and salted hazlenuts are added to our decadent base of chocolate ice cream. Its flavor is simple but remarkably effective in its pronounced “wowing” ability. Do order some up and taste it for yourself.

While speaking of tasteful orderliness, let us bring to your attention our featured monthly soda: “Frostie Sodas”, with their “Root Beer” line and their “Cherry Limeade”. Frostie Sodas were originally bottled by the Frostie Beverage Company in Catonsville, Maryland in 1931. Its taste is resplendent and is fit for a monarch. Each bottle achieves the carefully mixed craftwork of the most trained soda jerk. Please buy some to taste its sweetness that is as intricate and beautiful as the frost on a glass window pane.

While on the subject of the beautifully sweet and the sweetly beautiful, we have some new and old-time favorite confections for you at Shane Confectionery, including Cream Filbert Nuts, also known as “snowballs”, which are, simply said, hard white candy exteriors encapsulating creamy hazelnut paste richness inside. We would also like to highlight our seasonal truffle: Hazelnut Milk Chocolate, which is overpoweringly scrumptious.

Are you looking for something to warm you up? Why not purchase some of our Wilbur Cocoa Tins? This, sold along with our homemade vanilla marshmallows, offers you all the necessary ingredients for a steamy cup of hot cocoa to be slowly sipped by a crackling hearth-side, perhaps even while swaddled in a blanket and, perchance, with a purring kitten snugly set in your lap. It is meant in this way for home use, and is the perfect kit for wintertime relaxation. A warm cup of cocoa and a fireside snuggle is a great preventative measure to stave away seasonal illness.

Are you already stricken with a touch of the sniffles? Have you a bothersome cold? Well, fear not. You may purchase one of our specialty lozenges at Shane Confectionery to quell your symptoms, or an herbal hard candy remedy, including Lichen, which is known for its medicinal properties. Be sure to also stop by the Fountain if you are feeling under the weather, for we offer our seasonal Hot Violet Limeaides, which any soda jerk can rightly relay is the perfect medicine for the common cold. These hot and tart sweet drinks will rouse you from your symptoms in a jiffy, and they are provably beneficial for your throat and respiratory system. We also have available to you an arrayed selection of our Historic Teas, which are useful as a midday stimulant, or as a late afternoon cordial ritual between friends.

Well, we hope that this monthly correspondence was a warm and informative session of sorts between our burgeoning friendship. We do insist that though it is chilly outside, you may always find warmth both in our open invitation and in our physical structures. Stay out of the cold, and partake is our virtuously valued accommodations. And, as we say every year at this season’s time, brighter days are quite literally ahead. We wish you all a very happy new year, and hope that you’ll visit us in a very near future.

With lambent souls fluoresced by the love of humanity,
The Berley Brothers and Staff.

Between 1899 and 1910, chocolatier William T. Wescott ran the store, cooking his chocolates over a coal fire and letting them cool on inches-thick marble slabs on the upper floors of the building. Between 1911 and 2010, one year shy of a century, the Shane family oversaw the operation of a candy factory and store throughout three generations. The ownership of the shop has changed once more, this time the irrepressible Berley Brothers are holding the reigns of America’s oldest candy store.

On the clear Monday morning of December 5th, amidst the crisp air of early winter and the bright sunlight, a collection of those attached to the newly reopening shop gathered. Here, in this throng of those hoping to soon satiate their need for all things sweet, were assembled the family, friends, well-wishers and neighbors of the Berley Brothers. Cameras flashed and clicked away, ensnaring exact instances of joy and excitement among the members of the small celebration. A ceremony was held, attended by Philadelphia’s honorable Mayor Michael Nutter. At the antique wooden lectern, speeches were given in which hearty thanks were distributed, hopeful anticipation for success in the future was expressed, history was laid out in evocative verbal imagery and values were set down for the business that would soon be open. Applause was offered up in appreciation and the Mayor joined the Berley Brothers in untying the ceremonial ribbon of sapphire blue that bedecked the silvery front door.

Later in the evening, another group convened in the building at 110 Market Street to further celebrate the long-awaited re-opening of the confectionery’s doors. Close friends and family, staff and local supporters enjoyed a tour of the facilities, a champagne toast and mouth-watering treats! Artists and journalists, craftsman and entrepreneurs all came together for the bash, each taking the opportunity to indulge in samples and sweet wandering conversation. Glasses clinked like bells and a hearty voice came up from the throng in unison, echoing “Cheers!” after each stirring toast given by the shop’s proprietors. A warm feeling of merriment and shared geniality linked the group together in their festivities. Indeed, one feels quite jovial upon stepping inside the refurbished Shane Confectionery, we assure you!

The Berley Brothers have spent much sweat and treasure to restore the shop to its most pristine condition, ideal aesthetic, and orderly functionality. The 1911 Chippendale-style cabinetry gleams with a fresh coat of paint in the same color scheme as Independence Hall where our Nation was signed into existence; it has been hand-painted with tedious brushstrokes and detailing. The marble counters have all been buffed and polished. The antique brass scales have been taken apart and cleaned down to the smallest cog and then meticulously reassembled. The hand-hammered copper kettles are shiny and once more contain bubbling vats of chocolate of authentic recipes, set over blue jets of gas-fire. The linoleum on the floors has been ripped out and the original pinewood floorboards underneath have been sanded and re-varnished. The rope-pulled elevator has been fixed and restored (the oldest elevator in the city), the curved glass windows in the storefront have been replaced (the curved glass windows had been broken in the 1970s). Original elements of the building architecture have been re-discovered, including hinged ventilation windows in the basement and a skylight towards the back of the store. We have also converted this backspace to our Ice Cream kitchen, and it runs with efficiency, grace, and the latest and most sanitary equipment.

Period cabinetry now shelves brightly-colored packaging ribbon, and we now have a highly organized filing system for our collection of over three hundred Clear Toy Candy moulds. We have even set a foot into the twenty-first century– developing a state-of-the-art inventory system for our rare and exotic confections that we import from bazaars and markets from the furthest reaches of the globe.

But really, we must convince you of the quality and the merit of our own candymaking craftmanship; we have our award-winning pastry chef Davina Soondrum and her loyal team of confectioners working round the clock to dazzle you with old time favorites, recipes that haven’t been tasted in the passage of a century, and new treats entirely of our own make that have sprouted from the fecund soils of our imagination. So, please, we ask of you to stop by and see with your own eyes the antique glassware which once more displays elegant homemade chocolates and bon-bons, to taste our hand-pulled taffy, to bring home to your family a box of our well-remembered Shane Buttercreams, made on an antique iron fondant cooker weighing two-and-a-half metric tons, which churns the fondant in lavishing dervish swirls, turning the mixture from clear to ghostly opaque. Try some of our house-made chocolate covered pretzels, made with Lancaster pretzels and our own chocolate recipe, both dark and milk. Try some of our hand-dipped chocolate-covered bacon! Eat some of our gourmet marshmallows, coated with chocolate. We have a limitless supply of goodies to whelm your senses with. We hope that you enjoy our handiwork as much as we appreciate your patronage.
Warmly,
Shane Confectionery

Yes, that’s right! Back and available for purchase are our line of our original Hot Milk-Shakes! These were invented by Fountain owner Ryan Berley and soda jerk hall-of-famer Elliot Landes in the early autumn of ‘06 and have been a hit with our customers ever since. We suggest that you try  our “Caramel Apple Pie Shake”, some of our old fashioned vanilla bean ice cream cascaded with our homemade hot caramel sauce, and, added to the sugary equation is a homemade slice of our good old fashioned All-American Apple Pie! (why not try a slice a la mode with our fashionable and tasty cinnamon ice cream?) The gooey warmth of the pie is intermixed into the Shake, and the dessert in its entirety is gawk-and-swoon worthy. It has been lauded by television and print celebrity Rachel Ray! Surely her award-bestowing sense of taste is inerrant.

Let’s move from discussing truly flawless flavorful slices of pie to duly fall-festive glasses of pop for your Thanksgiving Day feast. The holiday is quickly approaching and we hope that your feast is as peaceful, diplomatic, and scrumptious as the original meal between the Pilgrims and the Wampanoag tribe. Would you like to make this Thanksgiving meal extra special? Then why not bring a six pack of our artisanel sodas to your Thanksgiving table? This month we will not be highlighting one individual soda, but, instead, have lined up three winners to bring to your attention. They are cranberry soda, pear soda (both are made with real fruit and berry pulps and are lightly carbonated), and Blenheim’s Ginger Ale, straight from Blenheim Springs in the heart of South Carolina. The Blenheim bottling company was founded in 1903 by Dr. May and A.J. Matheson, who built the bottle works next to Blenheim Artesian Mineral Springs. The “Old #3” spicy ginger-ale recipe, which singes the gullet of those who dare to drink it, was concocted sometime in the early twentieth century. This drink will, for sure, put fire in your belly.
Speaking of items to warm your belly, we have for sale our “Hot Soda” line (Hot Sodas have been produced by soda fountains in their chilly season as early as the 1870s! They consist of a variety of syrups or fruit flavorings and hot water instead of cold soda water) We feature most prominently our “Lambrakis Hot Lunch”. It’s described as “A shaken mixture of cream, Coca-Cola syrup, chocolate, malted milk and hot water.  This drink can be made with an egg, if requested. {from the Dispenser’s Formulary, 1915}”
Could we truly say that it’s autumn without hot cider? We again are proud to serve batches of our warm and pure hot cider, spiced with rasped nutmeg, ground cinnamon and cloved oranges. Also, we will be serving once more another treat that’s an especial favorite of the ladies of the Fountain, the Hot Violet Limeade. Gentlemen, don’t shy away from this treat, it’s suitable for you as well, and is also quite therapeaudic for the throat and the nerves. It is made with pressed lime juice, syrup’d violet, and hot water. Additionally, we have available our own make of Mead, a drink featured in the early literature of the Britons. It is comprised of honey, aromatic spices, and squeezed lemon.

What could be nicer than a cupful of our European Drinking Chocolate?  It has been enjoyed by European royalty and coffee house patrons since the late sixteenth century. It is made of Parisian-imported bittersweet chocolate melted down into a thick paste, and is to be savored with one of our homemade marshmallows. For those who are more rooted in the American tradition, we have for sale our equally delicious “Wilbur’s Hot Cocoa”, Dutch processed H.O. Wilbur’s cocoa powder made with steamed milk from Longacre Dairy in Berks County, and topped with a dash of salt and a towering tuft of homemade whipped cream. Please, don’t miss our fruit pies and house-made cakes, made by our team of chefs led by the illustrious dream-materializer Davina Soondrum.

This season, we are here strictly for your pleasure. We hope that your holiday is warm, safe, and stuffed with good cheer, and that you surround yourselves with loved ones. We also hope that you bring one of our yummy seasonal hand-packed ice cream flavors like pumpkin or cinnamon to your meal, for they brings smiles to any household.
May the saffron strands of slanted daylight string themselves with suppleness about you.
The Franklin Fountain

This is the season that brings us the magic of transition and transformation, and we hope to receive it well. The golden orb of the sun gives forth light increasingly aslant, the turning Earth rolls e’ermore into the shadow of night, the forest trees about us seem to ignite into fiery hues, shedding their flame tinged leaves until the reaching tree limbs are laid bare. We hope that you as well become instilled with this season’s mystery and its strike of awe.

Speaking of awesome things, we’d like to announce to those of true-aimed faith and rocky fortitude that The Great Pumpkin Sundae has returned! It is, by a substantial margin, your author’s favorite of all our many sundaes. It has creamy spiced pumpkin ice cream that robs you of breath by its magnificence, homemade hot caramel sauce running in rivulets down its mounds, salted pecan halves are lain daintily on the sundae’s hillsides, fresh whipped cream moves over it like fog through a pumpkin patch, and a powder of ground cinnamon is sprinkled over it like an early snow. Truly, it is meant for those whose hearts beat awaiting for it.

In news of other items to eagerly await for, we are featuring this month Sidral Mundet, a fine Mexican apple cider flavored beverage first bottled in 1900 by the good Don Arturo Mundet. We hope that the first sip of this soda brings you the truthful knowledge of its everlasting tastiness.

While on the subject of true flavor,  we really must insist that you taste some of our homemade apple pie which will be returning to our pie cases for the first time this season. The pie’s graceful return comes as the weather has cooled down by its noticeable fraction, and we want to make sure that you are kept warm with an item of wonderful taste. The chefs in our pastry department have crafted the pie from scratch, and if you’ve never had it it really is worth trying for you to get a foretaste of Heaven. And that is not all for news of things-Apple. We will also be bringing back our warmed apple cider, which we brew ourselves in an intermingled batch of flavorful spices, including nutmeg, allspice, fresh oranges, star anise, and cloves. Sip some when you’ve a chance to allow the slew of spices to sluice through your bloodstream.

While on the subject of everlasting taste, we wish to bring into the limelight two local artists of the highest caliber– one Miss Emily Malina, our Creative Director, and Miss Tegan Brozyna. Both artists will be collaborating in the Old City Business Collective’s Design Philadelphia event- a friendly competition to design the best looking window display in the neighborhood. The two will be dressing the Shane Confectionery storefront in the manner of a candied-out All Hallows’ Eve. Please peer through the curved glass storefront at 110 Market to see the collaboratively dressed caramel apples, pumpkin shaped jellies, and similar seasonal fare, and do stop by this web address to cast a favoring vote towards our duo’s eye-trained genius.

Batter up! Prepare for the pitch and ready yourself for a baseward run! Yes, yes, it’s playoff season, the grassy perfume of the playing field should be anyone’s indication. We’re happy to announce that we’ve caught base-ball fever here at the shop, and as it went untreated, it became Philly fanaticism. We are offering for sale Cracker Jack boxes worthy of their oft-sung anthem line, base-ball gum balls with candy-paint stitching, pinstriped pretzels, and Base-ball postcards (wouldn’t you like a sporty artistic rendering of Philadelphia’s great “Connie Mack”?) So stop by when you’re especially swirled with base-ball spirit and we will be happy to assist you in your base-ball febrile condition.

While engaging you in a discussion about base-ball statistics, perhaps we could offer you for a modest price one of our delicious pumpkin whoopee pies, lovingly filled with a layer of gingerbread buttercream. These little doohickeys are another favorite of your author, I cannot recommend them highly enough (they are exquisite). Also, keep in mind that we will be having throughout the season autumnal jimmies, bedecked with the color scheme that nature presents to us at this time of year.

Well, dear Fountaineers, that just about does it this time around. Do stop in and try some of our seasonal favorites, and take good care! May your movements be suffused with this season’s magic,

The Franklin Fountain

Fortunately, we have preparedness drills for these sorts of happenstances: if you’re still feeling a little bit shakey, we recommend one of our milk-shakes, prepared with a similar frequency of vibration to that of the Virginian epicenter. Might we suggest a Grape Malted, made with our returning flavor, “Concord Grapes of Wrath”? It’s made from vine-fresh concord grapes, and its taste is so smooth, straightforward, and ripe that it may as well have been issued from a John Steinbeck novel. For more grape news, we will be spotlighting Nehi Grape soda this month, for a Nehi double-feature. Nehi soda dates back to 1924, and is featured prominently in the fiction of short story author Jean Shepherd. Order a bubbly Nehi Grape soda today and feel its fizzy inspiration firsthand!

Moving from natural disasters to natural talent, let’s discuss the rousing success that was the Base-Ball Exhibition and Fair, held at the Philadelphia Navy Yard. The event was superbly attended, and the home team of the Athletic BBC of Philadelphia (featuring teammates Ryan and Eric Berley) played with ideal sportsmanship and athleticism. Our kudos and congratulations!

Speaking of congratulatory pats-on-the-back, we would like to announce with humbleness and silver hairs that The Franklin Fountain will be turning seven years old on September the 24th! If you wish us a happy birthday on that date while in line, we will deduct 10% from your entire purchase! We couldn’t have reached this ripe old age without your dutiful patronage. Also, as it so happens, this very same date is “College Day”. We encourage any scholar to visit our shop and perhaps order one our our “College Ices” to satisfy their sweet tooth. Well, that’s about all for now. Please enjoy the encroaching autumn weather, with its honey-hued rays and its brisk breezes perfumed with falling foliage.

May you travel onward with grace,

The Franklin Fountain.

Sporting wool uniforms and 19th century equipment (no gloves), the teams will play using 1860s-1880’s rules. “Matches” will commence at 10 a.m. and run until 4:30 p.m. on three fields at the Marine Corps Parade Grounds, South Broad Street at the Philadelphia Navy Yard. Hitting, Pitching and Fielding Clinics will be held for all those wanting to participate.

All events are free and open to the public. Hay Bales will be the provided “grandstand.” Period appropriate “fare” including barbecued chicken, oysters and ice cream will be available. Historical groups will be on hand to provide information on their activities.

Click here for DIRECTIONS!

THIS JUST IN! The Franklin Fountain has just won the 2011 “Best of Philly” award for “Best Ice Cream”! This is the third time that we have won the Best Ice Cream award from Philadelphia Magazine. The magazine displays a lovely photographic still life of a dish of our blueberry ice cream, and the caption beneath raves about our seasonal favorites: Honeycomb and Girl Scout Cookie ice creams (available, when advertised, during the cooler months of the calendar season.) We feel honored once again to have this award bestowed upon us, and we will do all that we can to insure that the merit of the award will always ring true.
Philadelphia Magazine isn’t the only print publication to have featured us. In the newest edition of “Dessert Professional” magazine, the trade journal lists us as being among the top ten dessert retailers in the nation! The magazine is one of high-held esteem for those in the biz, so this is a lofty honor for us as well, to be sure.

The Franklin Fountain and it’s place in ice cream history has also been discussed in more academic circles in recent weeks. On July the 20th, The Philadelphia History Museum at The Atwater Kent held the event “Conversations on Cool: The Delicious History of Warm Weather Treats.” The event was hosted by The Food Network’s Marc Summers (host of “Unwrapped”, producer of “Dinner Impossible”) who moderated a discussion about Philadelphia’s long history of ice cream and cool desserts with panelists Ryan and Eric Berley, fifth generation owner of Bassett’s Ice Cream Michael Strange, and third generation owner of John’s Water Ice Anthony Cordullo. The esteemed panelists spoke before a sold out crowd about their personal involvement and development with the ice cream and dessert industry, their company’s history, and their personal ice cream preferences. The audience was very engaged, and afterwards each representative company gave out ice cream samples to the gathered public (we gave out samples of our Crème de Lafayette flavor) and Root Beer Float samples were also administered, made with Art in the Age’s “Root” alcoholic beverage. A rousing and informed time was had by all.

Speaking of rousing times, the 5th annual Ultimate Philadelphia Ice Cream Festival was held on July 16th at the bustling Reading Terminal Market in their Center Court. The event was hosted by our good friends Bassett’s Ice Cream, who this year are in the midst of celebrating their 150th anniversary! Bassett’s was founded in 1861 by Lewis Dubois Bassett in Salem, New Jersey, and they have been a vendor at The Reading Terminal Market since 1893. Several Philadelphia area ice cream makers were present to partake in the festivities, including, of course, The Franklin Fountain.

We unveiled, amid the teeming crowd, a display cake celebrating 100 years of Shane Confectionery. We also offered Shane Centennial Cake ice cream, made of vanilla white cake and blue-dyed traditional American butter-cream swirled throughout a base of vanilla ice cream. The event was a lively one with games, eating contests, tastings, giveaways, live music, children’s crafts, and more.
Note: The Shane Centennial Cake ice cream flavor is available for purchase at The Franklin Fountain shop.

We should like to take this moment to inform you about the latest treats we’ve concocted at our store. We have an expanded summertime sorbet menu made from fresh fruit and citrus, including raspberry sorbet, strawberry sorbet, Indian mango sorbet, lemon ice, and a new key lime sorbet. We suggest that the key lime sorbet be paired with some Nehi Peach Soda in our newest ice cream soda, “The Georgia Peach” Cooler. Nehi soft drinks were first introduced into the market in 1924 by the Chero-Cola Company, the name “knee-high” derives from “knee-high” skirts, a picture of a young woman’s exposed legs were used to advertise the beverage), and quickly gained success with their colorful and flavorful variety. The concoction of “The Georgia Peach” is a nod to the nickname of the once Philadelphia Athletic outfielder Ty Cobb. Cobb, a native of Narrows, Georgia, is widely considered to be one of the best ball players of all time, and he received the most votes of any player in the ‘36 inaugural Baseball Hall of Fame ballot. We hope that our tangy treat honors his legacy and reflects the sour bite of his famed persona.
Speaking of The Philadelphia Athletics, we would like to announce the upcoming “Philadelphia Vintage Baseball Exhibition and Fair” to be held at the Philadelphia Navy Yard on August the 20th and 21st, beginning promptly at 10 a.m. The event will be hosted by The Athletic Base Ball Club of Philadelphia and will be sponsored by The Franklin Fountain, among others. Both Berley Brothers will be playing our national sport in accordance to 1864 rules, and all players will be dressed in period-appropriate attire. Stop by to root for the home team at the ol’ ball game, and to pick up some ice cream while you’re at it!
Well, folks, that’s about all for now. We wish you the wellest wishes, and hope that you’ll be visiting us in the near future.
May you find gladness in these August days, from new light to noontime to nighttime, your friends at The Franklin Fountain.

The Maple Rag Sundae featured in the article: banana ice cream, maple walnuts, fresh crushed pineapple and whipped cream.