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.
Saccharine is used already in many ways. It is employed by the makers of glucose and beet-sugar. The addition of a trifling fraction of saccharine makes them the equals of the finest cane-sugar in the market in regard to sweetness. Saccharine is so sweet that a teaspoonful converts a barrel of water into syrup; it is intensely sweet, and if tasted in its pure state the delicacy of its flavor is obscured, because the intensity of sweet produces so acute an action upon the nerves of the tongue that it tends to deaden their sensibility. Saccharine should be regarded in the light of an essence, which requires diluting or embodying with other materials before its true value as a flavoring material can be made apparent; it should not be tasted in the pure dry state with a view to institute comparisons, or judge of its adaptability for various purposes. Hence, it becomes of importance to find solvent media for saccharine, and these are conveniently to hand.