This section is from the book "A Treatise On Beverages or The Complete Practical Bottler", by Charles Herman Sulz. Also available from Amazon: A Treatise On Beverages.
Chloride of calcium, deprived of its water by fusion at a low red heat. It should be preserved in well-stopped bottles. Colorless, slightly translucent, hard and friable masses, very deliquescent, odorless, having a hot, sharp, saline taste, and a neutral or faintly alkaline reaction. Solution in 1.5 parts of water and in 8 parts of alcohol at 15° C. (59° F.); very soluble in boiling water, and soluble in 1.5 parts of boiling alcohol At a low red heat the salt fuses to an oily liquid which, on cooling, solidifies to a mass of the original appearance, entirely soluble in water.
Chloride of calcium may be prepared by neutralizing hydrochloric acid with marble dust or any other calcium carbonate. Take one part by weight of white marble dust and 3 parts of hydrochloric (muriatic) acid. Mix and stir briskly. Add more marble dust until effervescence ceases. Then add water sufficient to give it 1.086 specific gravity at 15° C. Filter This solution will contain 10 per cent of the anhydrous salt. Proportion 10 to 1.
Dissolve one part by weight of commercial chloride of calcium in nine parts of distilled water (10 per cent.). Filter. Specific gravity 1.086 at 15° C. Proportion 10 to 1. The commercial salt contains water in various proportions; its solution therefore should be regulated by the hydrometer.