1869 Cooling Cups and Dainty drinks by William Terrington

150

Essences, 8fc.

— Oil of .carraway,

Essence of

Carrawccys.

J drachm ; proof spirit, 2 drachms. Cream of Tartar, or Bitartrate of Potash . During the fermentation of the grape-juice, or must, a crystallized stony matter, called “argol,” is deposited this consists chiefly of bitartrate of potash, with a little tartrate of lime and other matter’s, and is the source of all the tartaric acid met with in com- merce. The salt in question exists in the juice in considerable quantity ; it is, however, sparingly soluble in water, but still less so in dilute alcohol hence, as the fermentation proceeds, the quantity of spirit increases, and it is then slowly deposited. The acid of the fruit is thus removed as the sugar when that of gooseberries or currants, &c., is em- ployed as a substitute, the malic and citric acids which these fruits contain cannot be withdrawn. There is no other resource than to add sugar in sufficient quantity to mask and conceal the natural disappears. It is this circumstance that renders grape-juice alone fit for making good wine ; for,

Fowndes’ Chemistry.

acidity of the liquor.

made from the fruit of the guava

Guava Jelly is

( Psidium pysiferum), which is a native of tropical America; it is most useful in flavouring many drinks, especially Punches.

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