During the alcoholic fermentation of grape juice it is deposited in the form of an impure acid potassium tartrate which is known as argol, and when purified as cream of tartar.
One part of cream of tartar, two of alum and two of common salt are dissolved in boiling water, and the solution is boiled with granulated metallic tin (or, better, mixed with a little stannous chloride) to produce a tin solution; and into this the articles are put at a boiling heat.
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