This section is from the "Elixirs And Flavoring Extracts. Their History, Formulae, & Methods of Preparation" book, by John Uri Lloyd. Also available from Amazon: Elixirs and flavoring extracts,: Their history, formulae, and methods of preparation;
The pharmacist is expected to make these preparations both for his own use and to meet a trade demand, and the artful blending of ethers and flavors in the form of pleasant soda-water syrups often induces a good business and is directly remunerative. Many pharmacists find the "soda water" trade to be an aid also to business professionally, introducing patrons and furthering an acquaintance that results in both pleasant social and monetary returns. In these days of close competition and shrewd business management, it behooves the apothecary to exert himself in every legitimate way to retain his business, and in many instances the addition of these side issues is a matter of self-existence, not of choice.
While all must admit that the undue prominence of a counter for dispensing "beverages" is not an ideal of the apothecary of the old school, and is distasteful to many who do not at present feel the business necessity of such a feature, we must also admit that the modern idea of a drug store is very different from that of the past. The making of pills, powders, plasters, and many other pharmaceutical preparations and compounds has passed largely into the hands of manufacturers. The former profits on proprietary preparations and perfumes have disappeared in the rivalries of dry-goods houses, grocers, and "cutters," who make leaders of such "hand-me-downs" and sell them at cost. These and other conditions that now confront the apothecary make it necessary that he should often deviate from former methods, if he expects to thrive in the face of modern competition. Attention, therefore, to such subjects as the making of flavors, both for sale and for shop use, has come to be a part of the duties of most pharmacists. It is believed that the following pages will give information enough concerning the making of flavors and syrups to enable an inexperienced person to satisfactorily conduct a soda stand.