SC - questions

[KallipygosRed@aol.com]

  In my family's cook book, when we were having it translated, there were 
many references to "tarter",  but it was always preceded by a word the 
translated out as "creamy".  I asked my Mother-in-law, and she said that her 
father, a baker, always called it that and that it was written like that in 
the recipes he brought from Scotland.  The cook book is from my 
Mother-in-law's mother side of the family.

Lady Katherine McGuire
>From: margali <margali at 99main.com>
>Reply-To: sca-cooks at ansteorra.org
>To: sca-cooks at ansteorra.org
>Subject: Re: SC - semi-precious stones and pearls
>Date: Thu, 15 Jun 2000 10:06:44 -0400
>
>Well, cream of tartar is tartaric acid, which can be found as crystals on 
>wine
>barrels. Maybe oyl of tartar is a liquid form either before it crysalizez 
>or made
>by admixing the tartaric acid into oil or alcohol or water?
>
>My Condensed Chemical Dictionary, 8th edition says:
>tartaric acid [dihydroxysuccinic acid]
>properties: Colorless, transparent crystals, or white, fine to granular,
>crystalline powder: has 2 asymetric carbon atoms and three known optical 
>isomers:
>odorless: acid taste, stable in air. Soluable in water, alcohol and ether.
>[snip on boring details]
>uses: chemicals [cream of tartar, tartar emetic, acetaldehyde]; 
>sequestrant;
>tanning; effervescent beverages; baking powder; fruit esters; ceramics;
>galvano-plastics; photography; textile industry; silvering mirrors; 
>coloring metals
>
>Sequestrant means that it will remove certain classes of chemical from 
>suspension
>in a liquid [iirc] so perhaps the tartaric acid crystals added to the 
>pearl/vinegar
>solution will help precipitate out the pearl and then you use either water 
>or
>alcohol to dissolve the tartaric acid and rinse it out of the pearl solids 
>left
>from dissolution in vinegar?
>
>My suggestion-perhaps crunch up some of the pearls and dissolve the in 
>vinegar,
>then shoot in some cream of tartar, shake well and filter through several 
>layers of
>filter paper. Take the resulting glop and mix into plain water, let stand 
>for a few
>hours or days to see if there is a fine white slime deposited on the bottom 
>of the
>glass and carefully pour of the water, add water again, repeat and then try 
>drying
>the slime and sniff to see if it has a smell different from the original 
>seed
>pearls, and that can easily be powdered to a cornstarch consistancy that 
>has a
>slight luster.
>margali
>[and for those noting the time and date, yes i am playing hooky from work. 
>I have a
>vacation day that needed using before the end of the month...]
>
>Stefan li Rous wrote:
>
> > If you do, I'd love to hear how it worked out. And when you think
> > you've figured out what the "Oyl of Tartar" is please let me know. I
> > think that was one of the questions that didn't get answered in the
> > messages I kept. A simple message I can add to the file would be
> > fine. But an article would be nice, too. :-)
> > --
> > Lord Stefan li Rous
>
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