This section is from the book "A Treatise On Beverages or The Complete Practical Bottler", by Charles Herman Sulz. Also available from Amazon: A Treatise On Beverages.
These are carbonated beverages, put up in different varieties - that is, lemon, orange, pineapple, pear, raspberry, strawberry, and ginger - in champagne bottles, as represented by Fig. 294, the appearance of real champagne being imitated in the corking, capsuling and labelling of the bottle. They are usually put up with the artificial fruit essences, but if the real fruit essences are employed for flavoring, and a trifle of the artificial essences, which helps to develop the flavor, be added, these champagnes possess the beautiful characteristics of the fruit employed. About two ounces of real fruit essence to each gallon of syrup, improved by the addition of fractions of orange or lemon essence, will make delightful beverages. A little red coloring, caramel, fruit acid and foam extract perfects the beverage.