Vinegar

vin′e-gar, n. the form of acetic acid generally preferred for culinary purposes—made by the fermentation of vegetable substances, from malt, or from inferior wines: sourne of temper.— v.t. to apply vinegar to.— adj. Vin′aigrous , sour like vinegar, ill-tempered.— ns. Vin′egar-cru′et , a gla bottle for holding vinegar; Vinegarette′ , a vinaigrette; Vin′egar-plant , the microscopic fungus which produces acetous fermentation—found in two forms known as mother of vinegar and flowers of vinegar .— adjs. Vin′egary , Vin′egarish , sour. [Fr. vinaigre — vin (L. vinum , wine), aigre —L. acer , sour.]