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 is a very simple way of preparing syrups. Use stoneware vessels, such as we illustrate here. Keep quite a number of them, one for each kind of syrup, on a wooden support. Have for each a cover. The capacity of each should be to suit the daily demand. Pour the desired quantity of water in, then add the refined sugar. Use only a wooden spatula to stir occasionally; the sugar will soon be dissolved completely. Allow the impurities (ultramarine, etc.) a few hours to subside. Then draw off. A draw-off cock of stone-ware, glass, porcelain (none of metal) should be adjusted about one inch above the bottom. Divide this plain syrup between the different vessels intended for the various compound syrups. Add all the necessary ingredients to them. Stir them also with only a wooden spatula. Allow ample time for the flavoring and other ingredients to combine, occasionally stirring again. This is important and should not be overlooked. Frequently, too, in syrup thus prepared, the necessary ingredients are added, the syrup at once filtered and used for bottling. This is decidedly wrong. Allow a few Hours' time for the ingredients to thoroughly combine. Experience has proved that time is required, and when allowed is advantageous. Then filter as directed on page 465. Clarification is unnecessary, when the syrup is made as above directed.