Hartshorn

Hartshorn is a historical term for the ammonium carbonate, a type of salt. It was originally made from the horns of male red deer, also known as "harts". Hartshorn has been used in various applications, including as a leavening agent in baking and as a smelling salt in medicine.

History

The term "hartshorn" comes from the practice of producing it from the horns and hooves of male red deer, or "harts". This process involved boiling the horns and hooves to extract the ammonia, which was then combined with carbon dioxide to form ammonium carbonate.

Uses

Baking

In the past, hartshorn was commonly used as a leavening agent in baking. It was particularly popular in German and Scandinavian baking, where it was used in recipes for cookies and other baked goods. However, it has largely been replaced by baking powder and baking soda in modern baking.

Medicine

Hartshorn has also been used in medicine, particularly as a smelling salt. The strong smell of ammonia can help to revive someone who has fainted or is feeling faint. However, it is not commonly used for this purpose today.

See also

• Ammonium carbonate
• Leavening agent
• Smelling salt

References

Hartshorn Resources
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