Tartar \Tar"tar\, n. [F. tartre (cf. Pr. tartari, Sp., Pg., &
   It. tartaro, LL. tartarum, LGr. ?); perhaps of Arabic
   origin.]
   1. (Chem.) A reddish crust or sediment in wine casks,
      consisting essentially of crude cream of tartar, and used
      in marking pure cream of tartar, tartaric acid, potassium
      carbonate, black flux, etc., and, in dyeing, as a mordant
      for woolen goods; -- called also argol, wine stone,
      etc.
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   2. A correction which often incrusts the teeth, consisting of
      salivary mucus, animal matter, and phosphate of lime.
      [1913 Webster]

   Cream of tartar. (Chem.) See under Cream.

   Tartar emetic (Med. Chem.), a double tartrate of potassium
      and basic antimony. It is a poisonous white crystalline
      substance having a sweetish metallic taste, and used in
      medicine as a sudorific and emetic.
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Argol \Ar"gol\, n. [Cf. Argal, Orgal. Of unknown origin.]
   Crude tartar; an acidulous salt from which cream of tartar is
   prepared. It exists in the juice of grapes, and is deposited
   from wines on the sides of the casks. --Ure.
   [1913 Webster]