argol

American  

[ahr-guhl] / ˈɑr gəl /

Or argal

noun

1. a crude tartar, produced as a by-product in casks by the fermentation of wine grapes, used as a mordant in dyeing, in the manufacture of tartaric acid, and in fertilizers.

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argol British  

/ ˈɑːɡɒl /

noun

1. crude potassium hydrogentartrate, deposited as a crust on the sides of wine vats

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Etymology

Origin of argol

1350–1400; Middle English argul, argoile < Anglo-French argoil ≪ Latin argilla argil

Example Sentences

The President would be voted a bigger, better "argol list," with authority to cut duties up to 50% in return for foreign concessions.

From Time Magazine Archive

Tartar, t�r′tar, n. a mixture of bitartrate of potash and tartrate of lime, being a deposit formed from wine, and known in its crude form as argol: a concretion which sometimes forms on the teeth.—adjs.

From Chambers's Twentieth Century Dictionary (part 4 of 4: S-Z and supplements) by Various

Various reagents, including glass-gall, litharge, salt, iron filings, lead, "alkali", talc, argol, saltpetre, sal-ammoniac, alum, vitriol, lime, sulphur, antimony, aqua fortis, or scheidwasser, etc., are made use of.

From De Re Metallica, Translated from the First Latin Edition of 1556 by Agricola, Georgius

Orange:—For five pounds of goods, muriate of tin six tablespoonfuls, argol four ounces; boil and dip one hour and add again to the dye one teacupful of madder; dip again one-half hour.

From The Whitehouse Cookbook (1887) Cooking, Toilet and Household Recipes, Menus, Dinner-Giving, Table Etiquette, Care of the Sick, Health Suggestions, Facts Worth Knowing, Etc., Etc. The Whole Comprising a Comprehensive Cyclopedia of Information for the Home by Gillette, F. L. (Fanny Lemira)

Everything one eats and drinks has the same taste of argol smoke.

From The Unveiling of Lhasa by Candler, Edmund