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.
This has been proposed for syrup. Its chemical properties we mention later on under the "Preser-vatives/' as which it may be employed in the manufacture of carbonated beverages. If using glycerine the question of "ropiness" would be settled, as glycerine is a great preservative; however, experiments made with the purest glycerine of commerce proved unsatisfactory, the taste of the beverages made thereof being either harsh or flat, and afterwards sharp or bitterish. These results exclude it practically, not to mention its high price compared to that of the sugar or syrup.