189 / 1042
e
H
E
M
s
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y,
Wheo no cfftrfereenee appeal'5 UPO" flirring lhe liquor,
.dd a linle more eream of lartar, ao<l the ("me
ph~
..,o·
mena will be rene \Ved. Co IIn lhus lill you have obtaill'
ed lhe poinl of pcdd t fal1mlinn.
Cryj/,rI o/ r <lrl'lr
(~mbin,d
'UJilIJ Ihe r/tu/in! pUlo/
AnlimM)'.
Sliblal/d~,
E"/(Iic la,la, ;
T heo fille r your liquor. If lhe alkali you made ufe
of was Ihe fah of Soda, evaporate your liquor quiekly
10
a pellicle, aod there will ntOOl in il eryllals of oine
' des refembling a eollio ; lhe bOllom part lhereof belOg
coneave, and ftreaked wilh a gredl many parallel lines;
tIIld this is
SVlig"' II/J fa/l.
If you have employed any
o:her alkali bUl foda, or lhe b"fis of fea·falt, evaporate
your liquor nowly
10
Ihe eonfiflenee of a fyrup: lel it
Ilaod quiet, aod lhere will (orm io il ery!laJs I,aviog lhe
fi gure of Aaued paralldopipeds; and lhis is lhe
v'g'lab/e
¡a/I,
or
larlarifrd larlar.
AII
foluble lartars are eafily deeompounded, bymcans
of a cenain degree of heat. They yield io diflillation
Ihe fame principies as tartar; and the alkali that remains
when they are perfcaly caleined, eonfifls o( thal whieh
Ihe tartar nalurally alfords, and of lhe alkaline mme(
Wilh whieh il IVas eooverted iOlO a neulral falt.
Cr)jla/ o/ Tarlar combin,d 'lJJilh Iron. Cha&b,al,d
'T.rlar. 'Ji"flu,,'¡ 's1../ 'UJilh 'Tarla,. So/ubh
Ch.&btal,d 'Ta,la,.
Mtl( four ountel of iroo
in
filings Wilh one pound of
while tartar
lin.lypulveriCed, Boil the mixture in a·
boul twelve limes as omch water as you look of tartar.
Wheo lhe falioe pan of lhe lartar is dilfolved, fiher lhe
liquor boiling.hol Ihrough a flannel bag, and Ihen fet it
in a eool place. In a very liule lime eryaals of a rulfe!
colour .will Ihoollherein. Deeant the liquor from Ihefe
eryaals; evaporate il
10
a pellicle, and fel il again to
eryflallife. Go on in this manner lill il willlhool no
more. Collea all the Call you have lhus obtained, and
keep il unoer Ihe naOle of
cha/)'b ..I,¡1 la,la,.
T o Il)a\¡.e lhe tina ure of flee! with lartar, mix loge·
Iher fix ounees of elean iron filings, arrd ooe pOllnd of
white tanar in powder. PUl litis mixlure into a large
iron kwle, and pour Ihereon
as
mueh raio·waler as will
motflen il. Make a pafle of lhis maller, and leave it
Ibus in
a
maCs for lwenly.four ho",s. Then pour on it
Iwelve pouods of uin-water, and boil the whole for
I..elve hours al leall, flirriog the miXlure frequen; 'y,
aod adJing from lime
10
time fome hOI water, to fupply
we
place of whal tvapom es. WheD you have thus
boiled the liquor, lel il
ft~nd
quiel for Come time, and
Ihen pour il off from lhe f.diment at bOllom. Filter,
aDu evaporm
10
tbe confinence of a fy rup; ano you
have the
,ir,fI,m
of
Ma" 'lJJilh larla,.
The difpeo.
fatories genmllyorder an ounee of reaified fpiril of I\!ine
10
be poured on Ibis tin(jure, in order to preferve it,
Ind tOkeep il from growiog mouldy, as il
js
very apt
10
do.
S./uh/, ch./, hmled la,lar
is prepared hy mixiog fou r
ounees of
tUlarif~d
tartar wid, one pouno of the tinaure
cf
Mm
with tamr, and evaporating lhem together
in an iron .elft!
10
dlynefs; after which it is kept
in
R
well floppcd phial tO prevenl
its
growing moill in
!he
airo
PULV ER' SE and mix tngether
equ~1
pdrl! of the
glars and of the liver of an¡intony. PUl lhis mixture,
Wilh the fame quanlily of pulvenfed eream of tartar, in·
to
a
veífel caFable of cnnlaining
al
mueh water
as
will
din-ol, e the ereamof tartar. Boil the IVhole for tlVel"
hours, from lime
10
lime addlOg IVarm waler,
10 ".
place whal is diffipm J by evaporalion. Having lhus
boilcd your liquor, filler it wltile boiling hot;
evaporal~
10
drynefs; and you will have a faline maller, wllteh is
wulic larta,.
Df tbe Produfl 01 AcetouJ Fmnelltation.
Subj/al/w fuJaplih/e
of
Ih, A,e/oUJ F,,,,unlallon
III,nd ;"1.
Vin'ga, .
TH
Ewioe,. the cyder, or lhe ntalt.liquór, you intend
10
conrert inlO "ineRar, being
firfl
thoroughly m,xed
Wilh ilS lees, and Wilh the lartar il may have depoGlcd,
pUl your liquor iOlo a fal ufed before eilber for ntakiog
or for hol<llO& vinegar, This veífel mllll nOl be quite
fu
11,
and the external air mua luve aeeeCs
10
Ihe liquor
eoolained in il. Sel it ..he« lbe air may have a degree
of watonh anfwering nearly
10
Ihe twenllelh degree a·
bOfe
o
in Mr oe Reau01ur's thtrmOnteler. St;r the li·
quor from lime
10
lime. There wiil arife in il a oew
fermentali,'t motinn, aecompanied IVilh heal: ilSvinous
odour will gradu. lly ehaoge,
~nd
tum
10
~
four fmell,
IVhieh will beconte IlIonger and
lb
nnger lill the fermeD'
talion be finilhed and cedfe of itfelr. Then !lop your
\'enel dofe ; the liquor il cootain! will be found CUD'
vencd into vinegar.
AII
fubaaoces thal have undergooe lhe fpiriluous f,,·
mentalion
~re
eapable of beiog changed ioto an ae.d
by
palling through this fecond fermen tation, or lhis fecond
flage of f.rmentalino. Spirituous liquors, fueh as IVine,
eyder, beer, being expofed
10
a hOI air, grow four in
1
m y Ihon lime_ Nay, thefe liquors, thollgh kePl lVilh
all poflible care, In very clafe vcífcls, and in a cool place,
degenerate al laa, ehange lheir nat4rtl, and iofenfibly
turo fou r. Thus lhe produa of fpirituous fermentalÍ90
naturall)' and Cpootaneouny
d~generms
10
an acid.
For this reafon il
1I
of creat importance, in making
wine, or any oth" .inous liquor, to aop the fermeota·
tion enlircly, if yoo defire
lh~
wine Ihould eontain a,
mueh fpirit as pofliblc.
It
is even more aovanlageou. tO
check the fermentalion a lillle before il come
10
the
heighl lhan afterwards: becauCe lhe fermentalioo, tho'
Oackcncd ano in appearanee totally ceafed, aill cootinues
in the veífels; bm in a manner fo mueh the lers percep'
tibie as it promds otore nowly. Thus thofe liquon, .
inwhieh lhefC"IIGntalion is nOl quite 6oiflICd, bUI
ch.ck·
ed. cominue for folne lime to gain mOr< fpiril; whmas,
on the conmry. they degenerate and graduall)' turnfou \.
if
y~u
let lhe fpirituous fermentation go on lill il be en·
tirel)' finiOted.
The produélion of the feeond (erotentalion, which we
are DOW tO eonJider,
is
ao aCld
of
fo mucil Ihe gremr
fucnglh.