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.
To improve the effervescence of carbonated beverages, the addition of bicarbonate of soda is recommended, about three ounces to twenty gallons of water in fountain, but we think this is erroneous, at least we fail to detect where the improved effervescence shall come from. The water becomes by this addition alkaline, deleterious in many respects to beverages, and when fruit acids are mixed with the syrups, citrate or tartrate of soda, both purgatives will result, although soluble, still considerably diminishing the acidulous properties of the beverage. We advise not to use it.
The sparkling properties of the beverage are alone improved by carefully charging the water with carbonic acid gas, and by carefully expelling all atmospheric air as urgently suggested already in Part Second. When this has been carefully done, the beverage will sparkle for a long time - an agreeable sight for the consumer which cannot otherwise be attained.