CREAM OF TARTAR

refined argol, or tartar, a substance found in the juice of erapes and obtained as a precipitate after fermentation. It has an acid, cooling favor, and is used in the preparation of summer drinks (see remarks in the article on Tarrant Aci), as an aid in raising bread and cakes, etc. Its sale by grocers has been greatly le ened by the popular use of baking powders. There are usually from one to three inches of dark ‘‘grounds,’’ or lees, at the bottom of a full barrel of new wine after it has stood long enough to settle. After a certain time, the lees are removed ina cake and then dried and broken up till they are about the size of common sand and of a pinkish tinge, like the tailings of a Nevada quartz mill. This product is sold to tartar manufacturers. The first step in refining 1s the cooking of the powdered Jees in vats of hot water for about two hours, the clear liquid being then run off into shallow receivers and permitted to crystallize. The erystals are re-di olved in hot water and decolorized with egg-albumin or pipe-clay, then filtered and again permitted to crystallize. Cream of tartar takes its name from the layer of minute crystals that form on the surface of the water solution as it cools. CREME (French). (1) Cream. (2) A white sauce. (3) See in the article on Socp.