1872 Cooling Cups and Dainty Drinks (Mixellany)

150 Essences, 8fc. Essence of Cavmways. —Oil of carraway, J drachm ; proof spirit, 2 drachms. Cream of Tartar, or Bitartrate of Potash. — During the fermentation of the grape-juice, or must, a crystallized stonymatter, called "argol/ 5 is deposited; this consists chiefly of bitartrate of potash, with a little tartrate of lime and other matters, and is the seurce 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 disappears. It is this circumstance that renders grape-juice alone fit for making good wine; for, 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or currants, &c, is em- ployed as a substitute, the malic and citric acids which these fruits contain cannot be withdrawn.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 acidity of the liquor.— Fowndes' Chemistry. Guava Jelly is made from the fruit of the guava (Psidium pysiferum), which is a native of tropical America; it is most useful in flavouring many drinks, especially Punches.