The Seattle post-intelligencer. [volume] (Seattle, Wash. Terr. [Wash.]) 1888-1914, 1889-03-13
SUHIH Than SUGAR.
Uses and Limits Of Saccharin,
the New Drag.
Disabled Hren csaa rar-Iss Acef.
dessai Dis<svsry-Uses.l -
. Condinsnt.


Saccharin was discovered about four
years ago By DR.. Constantine Fahl-
berg. IN eminent German chemist.
who had previously succeeded in per
fecting several novel misunderstanding
processes. DIR. Fahlberg had gone
from Germany 70 America in the in
terest Of the sugar refiners, and, hay-
ing Flashed his mission. he located
himself At the John Hopkins lniver-
sity At Baltimore. and devoted him
self TO theoretical chemistry. His at
tention was directed by Professor
Remsen. the head of the chemical de-
partmenf of the university, to the
study OF certain derivatives obtained
by distillation from coal tar. Alter
several years OF arduous work he sue
ceeded IN isolafing number of new
substances, the properties OF which he
proceeded forthwith 10 examine.
When engaged in this work he.
IN pursuance OF habit purely leu
tonic. went IN one day to tea without
washing his hands, and while eating
his bread and butter discovered that il
was intensely sweet Being unable to
lnd the source of the favor ne con-
Guided that il was derived d.
rectiy from his fingers. Amazed at
his strange experience he hurried back
10 the laboratory and tasted the con-
tents. not without some risk. of every
vessel he had been using. After some
search he aiighted upon one the con-
tents OF which We're extremely sweet.
He at once arrived at the conclusion
that he had succeeded. By the opera
tons he had been conducting. in
building up q new compound which
was possessed of the property of sweet
ness.
1t should be borne in mind that
srccharin does not pretend to ursurp
the functions of food. It is a condf-
ment, and nothing else. Those con-
cerned with its commercial develop
ment do not seek TO deal with il In
such manner as to secure its ficti-
tious use in lieu of sugar. But there
are many ways in which sugar is only
used as condiment and not as food.
by doctors as an article of diet because
it is easily digested and is nutritious.
IL cocoa be mixed with large bulk of
sugar AZ VAaIk W ln1AC IL Hxlatdukcs
digestive qualities are iessened
or destroyed. Saccharin, how
ever can be Incorporated with
cocoa without any fear of causing
dyspeptic troubles. Sugar is also
used largely in the preparation of
wines, brandies, and other kinds of
spirits. 1t Is used for no other pur-
pose than as fiavoring material. and
~ food IA Il
the effect on account of its viscocity in
solution, not only of obscuring the
true flavor of the spirit or wine. but
strength. When added to champagne
this same property prevents the evo-
luton of gas with as much rapidity
and briskness as would be the case If
it were not added. Moreover the
sweetening of champagne to the ex-
tent to what it is practiced in France,
even when prepared for use
IN this country, involves the
ADDITION OF an amount of
sugar which is really startling.
and is probably responsible for the
headaches which follow undue indulg-
ence in sweetened champagne. Ii has
been found that in all these applica-
tons saccharin may effectualIy and
economically replace cane and beet
root sugar. Again, in the making of
bread and biscuits, il may be used in
such way as to prevent the butter
turning rancid and to secure for the
baker an efficient and regular action
of yeast in summer weather in the
bakehouse. Condensed milk may be
sweetened with saccharin so as to pre-
serve il for very much longer period
than would be the case when sugar is
added. The new compound is also
being utilized with great effec. in the
preparation of drugs
For dietetic purposes sacchafin is
sold in the form of a white powder in
small bottles and also in tabloids, each
containing half grain. sufficient to
sweetcn an ordinary cup of tea. The
small spoon lifts sufficient of the pow
der for similar purpose. Estimating
by the sweetening properties, which is
about 800 to /. the retail price works
out about equal with that of sugar. It
will thus be seen that saccharin has
large field for ito use, but it is not CO.
extensive with that of sugar, and will
not supersede the product of the cane
and the beet for many purposes. 1t
cannot be used in the making of Jam,
for instance. or for candied fruits, as
ii will not crystalline. or for the brew
ing OF beer, as it will net ferment.
Thus, while saccharin comes into COM
petition with sugar in some directions,
it is not the formidable rival that some
.Ncnrxia al