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 peculiar sugar is obtained by making a saturated infusion or decoction of liquorice root, from which the solid extract is obtained. When pure, it is a yellow transparent mass of a pleasant, sweet taste, uncrystallizable, soluble in both water and alcohol, and is not susceptible of the vinous fermentation. In the manufacture of carbonated beverages the fluid extract of liquorice enters frequently into the manufacture of sarsaparilla, root beer, and others.