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.
The carbonator cannot afford to overlook the fact that the success of his beverages is to a great extent dependent upon the correct blending of various flavors, which should unite in a harmonious whole. Inferior extracts and essences, crudely manipulated, are an abomination. The careful compounder strives to avoid a pronounced flavor in his beverages, as it is apt to impart a roughness to the taste not at all desirable. To obtain the best results, extracts of reliable make are a desideratum. Flavoring extracts and essences ought to be the alcoholic extracts of drugs or fruits or alcoholic solutions of essential oils. Many flavorings are made from inferior materials, are adulterated, or are imitations of the real articles. It is difficult to detect inferior materials, when skillfully employed.