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Oxalic, citric, tartaric, succinic, malic, gallic and tannic are other well-known organic acids. Some of these are contained in the sap or juice of certain plants, and these or others are formed when crop residues are decomposed in the soil. In the ultimate decomposition of organic matter the carbon appears in the form of carbon dioxid which when combined with water forms carbonic acid.
Take best white Jamaica ginger root bruised 2 oz., water 6 quarts, boil 20 minutes and strain, then add cream tartar 1 oz., white sugar 1 lb.; put on the fire, then stir until all the sugar is dissolved; then put into an earthen jar, now put in tartaric acid 1/4 oz., and the rind of 1 lemon, let it stand until 70 degrees of Fahrenheit, or until you can bear your hand in it with comfort, then add two tablespoonsful of yeast, stir well, bottle for use, and tie the corks; make a few days before it is wanted for use.
For soda fountains, 1 oz., of supercarbonate of soda is used to 1 gallon of water. for charged fountains no acids are needed in the syrups. Epsom salts 1 oz., cream tartar 1/2 oz., tartaric acid 1/4 oz., loaf sugar 1 lb., oil of birch 20 drops; put 1 quart boiling water on all these articles, and add 3 quarts of cold water to 2 tablespoonsful of yeast; let it work 2 hours and then bottle.
The knowledge of these facts will help to explain the following details, which may be modified to suit individual cases: Treat the organic matter, after distillation for the volatile substances just mentioned, with twice its weight of absolute alcohol, free from fusel oil, to which from 10 to 30 grains of tartaric or oxalic acid have been added, and subject to a gentle heat.
Dilute nitric acid gives a white precipitate, soluble in excess, and also in tartaric acid. Marsh's and Reinsch's processes are applicable for the detection of antimony, but Reinsch's is the better. Reinsch's process gives a violet deposit instead of the black, lustrous one of arsenic. A light yellow or dark red corrosive liquid. Symptoms.
The life of animals quietly runs through its allotted space; and the current of nature flows within prescribed limits, manageably and moderately. Tartaric Acid. Every one knows, that when a large quantity of the juice of grapes is left to spontaneous fermentation, the result is wine.
Take of water 3 quarts, white sugar 4 lbs., oil of lemons one teaspoonful, white of 5 eggs, beaten with one teaspoonful of flour; boil to form syrum, then divide into equal parts, and to one add 3 ounces of tartaric acid, and to the other part 4 oz. of carbonate of soda, then take two thirds of a glass of water, and put in a spoonful of each of the syrups, more or less, according to the size of the glass.
Mix all and place over a gentle fire, and stir well about thirty minutes; remove from the fire and strain, and divide into two parts; into one-half put eight ounces of bicarbonate of soda, into the other half put six ounces of tartaric acid. Shake well, and when cold they are ready for use by pouring three or four spoonfuls from both parts into separate glasses, each one-third full of water.
The etymology of the singular name, tartar, is uncertain: it is derived from tártaros, as some say, because it occasions pains equal to those endured in the infernal regions; and, as others say, merely because this substance deposits itself in the inferior parts of the cask. Tartaric acid may be obtained from cream of tartar by a process analogous to that given for obtaining citric acid.
The following is a deduction which confirms, by explaining, the empirical generalization, that soda powders weaken the human system. These powders, consisting of a mixture of tartaric acid with bicarbonate of soda, from which the carbonic acid is set free, must pass into the stomach as tartrate of soda.
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