For practical purposes we can assume that twenty-six grains (26) of saccharine answer for one pound of sugar. If we want to produce the same sweetness that a mixture of twelve pounds of sugar with one United States gallon of water, which yields about one gallon and five pints of liquid (32° Beaume) produces, we should theoretically employ about 192 grains of saccharine to one United States gallon (8 pounds) of water; however, in practice we find 175 grains sufficient, provided the saccharine is unadulterated. If the mixture of fourteen pounds of sugar in one imperial gallon (ten pounds) of water shall be represented in sweetness by saccharine, about 208 grains of the latter are theoretically required, but about 195 grains will suffice in practice.

We have already explained that saccharine gives no "body," its solution is no syrupy liquid; the water containing the saccharine remains the same thin fluid.

There is no actual need for a body in aqueous carbonated beverages except in champagne. On the contrary, we require no body-giving matter at all; we only care for the sweetness.

To prepare a saccharine solution to answer actually for the same volume of syrup is very simple.

Formula I

Supposing one gallon of syrup of the indicated sweetness is required. Instead of the actual syrup use simply one gallon of water; take distilled water for instance, add 175 grains of saccharine and 88 grains of bicarbonate of soda; heat and agitate until dissolved, and the substitute is done and ready for use.

Formula II

If no distilled water is at hand, take ordinary water, boil it, run while hot through a felt bag into a vessel where the 175 grains of saccharine or eighty-eight grains of bicarbonate of soda have been previously put. Agitate with a spatula, and the sweet solution will be ready in an instant. No clarification required. Then flavor this solution like ordinary syrup, pour into the syrup tank and proceed the ordinary way of bottling, gauging in an ounce or so of this solution instead of syrup into the bottle. The English carbonators follow exactly the same process, using 195 grains of saccharine and ninety eight grains of bicarbonate of soda instead of the above indicated quantities. All the trouble of syrup making is thus done away with. For each gallon of syrup required the carbonator simply substitutes a gallon of water, dissolving in it in the way directed the indicated quantities of saccharine and bicarbonate of soda.