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^' fus, and in this res2:)eet, it may prove a great boon to 

 " suffering humanity^ although we must remember, 

 " thatj as certain aromatic compounds, if administered 

 '' for a length of time, are known to exert physiological 

 " effects, especially on the liver, it will be desirous to 

 " use caution in the regular iise of saccharine, until its 

 '^ harmless action on the human body has been ascertain- 

 '^ ed beyond doubt. 



" Saccharine is with difficulty soluble in cold water ; 

 '^ from hot aqueous solutions it is easily crystallized. 

 " Alcohol and Ether easily dissolve it. Hence, from 

 " a mixture of sugar and saccharine, either would easily 

 " separate the saccharine by solution, leaving sugar. It 

 " melts at about 200 ° C. with partial decomposition. 

 " The taste is a very pure sweet one and in comparison 

 " with cane sugar, it may be said, that the sensation of 

 '' sweetness is much more rapidly communicated to the 

 " palate on contact with saccharine than with sugar. 



In considering the saccharine products, we must 

 not omit Rum, the manufactiu-e of which is so inti- 

 inately connected with that of sugar. 



The Hum made in Mauritius has for many years 

 been well known in the African and other markets. Still, 

 in this case too, competition is so keen, that it is hardly 

 necessary to enlarge upon the necessity of bringing 

 forth a product which for quality and merit can com- 

 pare with any rum in the market. This of course, can 



