This section is from the "Henley's Twentieth Century Formulas Recipes Processes" encyclopedia, by Norman W. Henley and others.
Put 25 pounds granulated sugar in a large pail, or kettle, and pour on and stir hot water enough to make 4 gallons, more or less depending on how thick the syrup is desired. Then strain while hot through fine cheese cloth.
By agitation. Sugar, 25 pounds; water, 2 gallons. Put the sugar in a container, add the water, and agitate with a wooden paddle until the sugar is dissolved. An earthenware jar with a cover and a faucet at the bottom makes a very convenient container.
By percolation. A good, easy way to keep syrup on hand all the time: Have made a galvanized iron percolator, 2 feet long,, 8 inches across top, and 4 inches at base, with a 4-inch wire sieve in bottom. Finish the bottom in shape of a funnel. Put a syrup faucet in a barrel, and set on a box, so that the syrup can be drawn into a gallon measure. Bore a hole in the barrel head, and insert the percolator. Fill three-fourths full of sugar, and fill with water. As fast as the syrup runs into the barrel fill the percolator, always putting in plenty of sugar. By this method 20 to 25 gallons heavy syrup can be made in a day.
Sugar, 32 pounds; water, 2 gallons. Pat the sugar and water in a suitable container, set on stove, and keep stirring until the mixture boils up once. Strain and allow to cool. When cool there will be on top a crust, or film, of crystallized sugar. Strain again to remove this film, and the product will be what is commonly known as rock-candy syrup. This may be reduced with one-fifth of its bulk of water when wanted for use.