Lees

Description

A name originating in the 14th century for the dregs, or sediment found in wine vessels. The lees contained a significant amount of bitartrate potassium bitartrate along with some calcium tartrate. Lees were use as a mordant in dyeing. During the 1800s, the name was changed to argol and tartar.

Synonyms and Related Terms

argol; argal; tartar; wine lees

Authority

• G.S.Brady, G.S.Brady, Materials Handbook, McGraw-Hill Book Co., New York, 1971 Comment: p. 68

• Richard S. Lewis, Richard S. Lewis, Hawley's Condensed Chemical Dictionary, Van Nostrand Reinhold, New York, 10th ed., 1993

• Susan E. Schur, Susan E. Schur, Conservation Terminology: A review of Past & Current Nomenclature of Materials, Technology and Conservation, Spring (p.34-39); Summer (p.35-38); Fall (p.25-36), 1985

• Random House, Random House, Webster's Encyclopedic Unabridged Dictionary of the English Language, Grammercy Book, New York, 1997