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Lexicon

The largest wine encyclopedia in the world with 26,669 Terms.

0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Tartarus

In the Middle Ages, tartar was used as a remedy for many diseases, but for this it first had to be purified, i.e. the tartaric lime first had to be extracted. The raw tartar (Tartarus crudus) was boiled ten times in water, thereby releasing the pure tartar (Tartarus depuratus). Afterwards, the solution was filtered and the tartar was re-crystallised in the cold. This tartrate is white, odourless, tastes faintly acid, is heavy in water and practically insoluble in alcohol. A doctrine called "tartarology" existed within alchemy and spagyric (production of medicines), which dealt with the extraction, preparation and application of tartar. Tartarus depuratus was used to treat chronic skin conditions, as a draining agent via the kidneys, liver and intestines, and above all to treat stone formations in the excretory organs. With the addition of antimony, it became tartar (Tartarus stibiatus), an important remedy for chronic diseases, especially lung diseases such as asthma or chronic bronchitis, dropsy, heart failure, gastritis, ulcers of the skin and mucous membranes, and vomiting diarrhoea. In naturopathy, various tartaric products are still used today. See also under health.

This page was last modified at 23 June, 2021 at 03:39.

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Egon Mark

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The world's largest Lexicon of wine terms.

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