Foreign Vegetables. 427 
(C Juice, and it becomes loaded here and there with 
“ faline Grumes ; which being of a delightful fweet 
cc Tafte, are carefully collected by the Inhabitants, 
u and made ufe of in the Place of Sugar. They 
* c likewife gather the Plant frefh, before any Sugar 
“ appears upon it, and eat it at their Tables with 
Salads, wherein it is not unpleafant. 
Ar t 1 c. IX. Of T A R T A R. 
Tartarus and T 'art arum , Off. Tartar is an hard, 
faline Subftance, of a fubauftere acid Tafte, adhere- 
ing to the Bottom and Sides of Wine-cafks. There 
are two Sorts, (viz.) the Whitt and the Red . 
White Tartar is fcraped off the Sides of Cafks, 
wherein White Wine has ftood a long Time. It 
comes to us from Germany . Red Tartar is got from 
Cafks in which Red Wine has been kept, and is 
brought from Provence and Italy. 
White Tartar is preferred, being freer from 
Earth. It is made Choice of heavy, hard, and, on 
its Surface which touches the Wine, rough with 
many Points like Cryftals ; and when broken not 
appearing porous, like a Spunge or Pumice-ftone, 
or full of Earth, but of a denfe, folid, Alining Sub- 
ftance. 
The Ancients made no Diftindlion between Tar- 
tar and the Faces or Dregs of Wine. Indeed they 
have the fame Origin, nor do they differ greatly 
from each other. For the Dregs are Tartar or the 
effential Salt of Wine attenuated by Fermentation in- 
to a turbid Sediment, and diffolved by a fpirituous 
Liquor ; which they afford more plentifully in Dif- 
dilation than the Wine itfelf. So that Tartar only 
differs from the Dregs in containing more Earth, and 
lefs Spirit. 
Tartar is feldom given inwardly, unlefs purified 
from a good Share of its Earth, by diffoiving it in 
boiling 
