Between the publication of "American Cookery" in 1796, and the mid-1800s, cooks experimented with a variety of acids, alkalis, and mineral salts as possible chemical leaveners. Many were already available in households as medicinal, cleaning or solvent products. Smelling salts, hartshorn, and sal volatile were all ammonia inhalants, containing forms of ammonium carbonate. The term "saleratus" was applied confusingly to both potassium bicarbonate and to sodium bicarbonate (NaHCO3, what we now call baking soda). Baking soda and cream of tartar were relatively new ingredients for cooks: Soda may have been introduced to American cooking by female Irish immigrants who found work as kitchen help. Cream of tartar, also known as tartaric acid or potassium bitartrate, was a by-product of wine-making and had to be imported from France and Italy.