In treating of the several substances which constitute wine, we mentioned an acid matter, but did not then enter into a particular examination thereof; because as that matter greatly resembles the acid of Vinegar, we thought it more proper to defer the consideration of its properties till we had treated of the acetous fermentation, and its effects. SECTION II. _Of_ TARTAR. This substance is a saline compound, consisting of earthy, oily, and especially acid parts. It is found in the form of crusts, adhering to the inner sides of vessels in which wines have stood for some time, particularly acid wines, such as those of Germany. Tartar derives its origin from the super-abundant quantity of acid contained in the juice of the grape. This superfluous acid, being more than is requisite to constitute the ardent spirit, unites with some of the oil and earth contained in the fermented liquor, and forms a kind of salt; which for some time continues suspended in that liquor, but, when the wine stands undisturbed in a cool place, is deposited, as hath been said, on the sides of the cask. Tartar in this state contains many earthy parts, which are superfluous, and foreign to its nature. From these it may be freed by boiling it repeatedly with a sort of earth found in the neighbourhood of Montpelier, as may be seen in the Memoirs of the Academy of Sciences. When it is purified, there appears on the surface of the liquor a sort of white, crystalline pellicle, which is skimmed off as it forms. This matter is called _Cream of Tartar_. The same liquor which produces this Cream, and in which the purified Tartar is dissolved, being set to cool, yields a great number of white semi-transparent crystals, which are called _Crystals of Tartar_. The Cream and the Crystals of Tartar are therefore no other than purified Tartar, and differ from each other in their form only. Though the Crystals of Tartar have every appearance of a neutral salt, yet they are far from being such; for they have all the properties of a true acid, which scarce differs from that of vinegar, except that it contains less water, and more earth and oil; to which it owes its solid form, as well as its property of not being soluble in water without much difficulty: for a very great quantity of water is requisite to keep the Crystals of Tartar in solution; and it must moreover be boiling hot; otherwise as soon as it cools most of the Tartar dissolved in it separates from the liquor, and falls to the bottom in the form of a white powder. Tartar is decomposed by calcination in the open fire. All its oily parts are consumed or dissipated in smoke, together with most of its acid. The other part of its acid, uniting intimately with its earth, forms a very strong and very pure fixed alkali, called _Salt of Tartar_.