This section is from the book "Monograph on Flavoring Extracts With Essences, Syrups, and Colorings", by Joseph Harrop . Also available from Amazon: Monograph On Flavoring Extracts With Essences, Syrups And Colorings.
"The use of plain syrup for diluting the stronger flavors is a necessity, and way be met by either making it direct from granulated sugar or the purchase of rock candy syrup. The latter is furnished, of an unexceptional quality and brightness and at a reasonable price, and labor is economized."
Prof. P. W. Bedford.
Syrup is a concentrated solution of sugar in water or aqueous liquids.
The sugar to be used in making Syrup should be white, dry, hard, and in distinctly crystallized granules, permanent in the air.
Syrup may be made by solution, with heat; by agitation, without heat; or by percolation.
We have several varieties of Syrup, among which is rock candy syrup. Now, while we do not doubt the existence, in commerce, of such a syrup, we do fully believe that not one gallon in a hundred, sold as such, ever was in the condition of rock candy. Of course, we except goods sold by manufacturers of rock candy, who have, as a by-product or as drippings which have assumed a semi-amorphous condition, a genuine rock candy syrup.*
* See page v., Pub's Dept.
Syrup made with "C" sugar or a still poorer grade, by throwing into a large jar, with water, and stirring with a stick until dissolved, is not recommended for soda fountain or other use. We are assured, however, that such is the manner of manufacture as employed by some pharmacists.
The addition of antiseptics for the purpose of preserving thin syrups is not desirable, and all impaired or sour syrups should be disposed of by way of the drain.
80 ounces = 5 pounds.
40 fl. ounces = 2 1/2 pints.
Dissolve the Sugar, with the aid of heat, in the distilled Water; raise the temperature to the boiling point, and strain the solution while hot; then incorporate with the solution enough distilled water, added through the strainer, to make the syrup measure five (5) pints and ten (10) fluid ounces.
(Thin Simple Strup)
Water (boiled and filtered)........
Mix and dissolve by heat.
Syrup of the strength produced by the above formula is recommended for use at the soda fountain, as syrup of the full officinal strength is too thick to mix readily with the soda water, and is inclined to adhere to the glass. Moreover, the bulk given by a diluted syrup does please the eye for quantity. This, however, must not be carried to the extreme, as is sometimes done.