184 CULINARY ARTS. [VII. 



tractive matter of the wood ; and the mineral acids, on the 

 contrary, weaken them. 



Sweetening of Sour Wines. — Liebig (Ann. der Chem. und 

 Pharm. Ixv.) proposes to remove the acidity of sour Rhine 

 wines, by means of a concentrated solution of tartrate of 

 potassa, which precipitates the acid as insoluble bitartrate. 

 The proper proportion of the salt varies with the wines, their 

 age and quality, and must be determined by the intelligence 

 of the operator. This mode is far preferable to neutralization 

 by lime or potassa, as it leaves no salt in the wine to impair 

 its flavor. 



Malt Liquors. — On the amount of inorganic constituents 

 in ale and porter, see Phil. Mag. xxxiii. 341, and Amer. Journ. 

 (2) vii. 102. 



3. Culinary Arts. 



1. Beverages. — Doubtless the most important of these is 

 water, which we have considered in regard to manufactures 

 under Chemics, and now present it in its character of a 

 beverage. Soft water, taken on shipboard, frequently under- 

 goes several- distinct fermentations, after which it appears to 

 be no longer liable to alteration ; but the character of these 

 changes has not been studied. Probably all sweet waters, 

 and perhaps all waters on the globe, contain more or less 

 organic matter, generally a minute quantity, dissolved in 

 them, and the putrefactive processes observed in a ship's 

 supply of water is doubtless due to this cause ; for if caused 

 by other organic matter, the cessation of putrefaction would 

 not be observed, as the same cause would continually present 

 itself. How to remedy the defect is an important question. 



Perinet has found that binoxide of manganese will preserve 

 the sweetness of water for years. 60 gallons of water, con- 

 taining 3ib of the powdered binoxide, remained perfectly sweet 

 and clear for seven years in a wooden vessel. (Journ. de Chim. 

 Medic. April, 1846, 301.) 



Purification of Sea-water. — According to Cardan, sea- water 



