VINUM

(Lat.), n. n. Vin(wen)'u3m(u4m). Gr.,olvoy. See WINE; n the pi., vina, of the Belg.. Finn., and Swed. Ph's, see Vina med i-:ata. Alcohol vin i. See ETHYL ALCOHOL. Clysma vin i a i it i i no i i iulis. Of the Sp. Ph., 1798. a mixture of antimonial wine with twice as much water. [B, 97 (a, 21).] Lauti ima vina. Very excellent wines; of old writers, wines spiced with myrrh. [A, 312, 325 (a, 48).] Mistura spiritus vin i gallic i. Egg brandy, brandy mixture; made by triturating the yolks of 2 eggs with | oz. of 3owdered sugar and adding 4 fl. oz. each of cinnamon water and Brandy. [B, 95 (a, 38).] Spiritus vim. 1. Alcohol. 2. Brandy. Spiritus vin i set here us. Ethyl ether. [B, 19.] Spiritus vin i alcohol is at us. See SPIRITUS alcohol is at us. Spiritus vin i camphor at us crocatus. See AQUA pestilential is. Spiritus vin i cognac. See COGNAC and Spiritus vin i gallic i. Spiritus vin i com in n n is. A mixture of concentrated alcohol and water. [B.] Spiritus vin i concent ratus (seu dephlegmati imus). See ETHYL ALCOHOL. Spiritus vin i depuratus. Alcohol obtained by distillation of brandy. [B, 97.] Spiritus vin i dilutus [Austr. Ph.]. Dilute alcohol. See ETHYL ALCOHOL. Spiritus vin i et sails [Valentine]. A solution of ethyl chloride in alcohol, prepared by the action of hydrochloric acid (spiritus sal is) on alcohol (spiritus ini). [B, 3.] Spiritus vin i gallic i. Fr., eau de vie, cognac [Hung.. Ph.,., 2ded.]... Ger.,. Branntivein. Brandy. Of the Br. Ph., the spirit obtained from French wine; of the U. S. Ph., any spirit distilled from fermented grapes and containing the proper proportion of alcohol. [B, 5.] Spiritus vin i tartar is at us. Very strong alcohol obtained by dehydration of rectified spirit with pota ium carbonate. [B, 97.] Spiritus vin i tennis. A mixture of 20 parts of rectified spirit with 17 of water. [B.] V. absinth i a tum. Wormwood wine: made by macerating Artemisia absinthium, sometimes combined with Artemisia pontic a and with Acorus calamus, in white wine. [B, 97.] Cf. Vin efABSINTHE. V. adusI n in. Brandy. [B, 97.] V. album. White wine; any wine of light color, made from white grapes or from dark grapes fermented apart from the skins and seeds (marc) [U. S. Ph.]; German or other white wine [Ger. Ph.]; white wine from Naxos [Gr. Ph.]; French white wine [Netherl. Ph.]. [B; B, 95 (a, 38).] V. album fortius [U. S. Ph.]. A mixture of white wine with one seventh as much alcohol of sp. gr. 0'820. It must contain from 20 to 25 per cent, by V. a inn i-n in. 1. Of the Netherl. Ph., a preparation made by di olving 2 parts each of cascarilla, le er centaury, gentian, myrrh, and extract of ble ed thistle in 180 of Spanish wine, and adding 12 moniatum (Huxhami). See V. AN TIM ON I I. V. a rom at i cum. Sp., vino de especies aromdticas [Sp. Ph.]. A preparation made by extracting 1 part each of lavender-flowers, peppermint, rosemary, sage-leaves, and the herbs of wormwood and origanum with enough stronger white wine to make 100 parts by percolation [U. S. Ph.]; or by macerating for five days 6 parts each of lavender-flowers and the leaves of rosemary and sage with 90 of red French wine [Swed. Ph.], or 1 part each of peppermint, rosemary, and sage leaves, and the herbs of wormwood, hy op, origanum, Thyrnus serpyllum, and Thymus vulgar is with 80 of red French wine [Ru . Ph.]; or by macerating for some days 100 parts of aromatic species with 1,000 of red wine containing 10 per cent, of alcohol [Belg. Ph.] (800 of red wine and 250 of aqua vulneraria spirituosa [Ger. Ph.], 900 of red wine and 100 of strong alcohol [Swi Ph.], 833 of red wine [Sp. Ph.], 1,000 of red wine and 100 of aromatic spirit [Roum. Ph.] ). The Belg. Ph. orders 64 parts of spiritus carminativus, the Sp. Ph. 50 of spiritus vulnerarius, to be added to the expre ed and filtered product of the maceration. [B, 95 (a, 38).] See also VIN a rom at i que. V. beiiedictuin. See V. AN TIM ON I I. V. camphor at n in [Ger. Ph., Swi Ph.]. Ger., Kampferwein. A whitish fluid composed of 1 part each of camphor and alcohol, 3 parts of mucilage of gum arabic, and 45 of white wine. The Swi Ph. directs the use of 1 part each of camphor and gum arabic and 48 parts of white wine. [A, 319(a, 21); B, 95(a, 38).] V. cedrinum. See CEDRITKS. V. chalybeatum. See V. PERRI ritratis.V. chalybeatum compos i tum. See CEnole de citrate de FEB. V. chamcepit yinum. Wine in which the green leaves of Ajuga chamcepitys have been infused. It was formerly considered diuretic. [B. 115, 200.] V. chinatum. See Vinum CHINS:. V. cibarium. Fr., vin ordinaire. Ger., Tis chive in. A table wine. [A, 322.] V. croc at n in. A preparation made by macerating 3 parts of saffron with 48 of white wine for some days and straining. [B, 119 (a, 38).] V. digitaleum compos i tum. See Vin de DIGITALS compose de VHotel Dieu.V. diureticum [Swi Ph.]. A preparation consisting of 3 parts each of squill, juniper-berries, mace, angelica root, and calamus, 6 each of meli a-leaves and wormwood, 12 each of pale cinchona-bark, orange-peel, and lemon-peel, 40 of strong alcohol, and 760 of white wine, expre ed and filtered after ten days' maceration. [B, 95 (a, 38).] V. emeticum. See FAN TIM ON I I. V. ex cerevisia. An old name for beer. [Martin, " Jour, de med. de Paris," Apr. 15. 1882.] V. extract! Smith. Sp., vino de extracto de Smith [Sp. Ph.]. A preparation made by di olving 30 parts of extractum specierum Smith in 540 of stronger white wine, filtering, and adding part of oil of sa afras. [B, 95 (a, 38).] V. ferratum [Swi Ph.]. A preparation identical with the vin chalyb6 of the Fr. Cod. (see V. FERRI citratis) except that Malaga wine is used. [B, 95 (a. 38).] V. ferrugiiiosum [Gr. Ph.]. A preparation made by digesting 4 parts of iron filings and 2 of ca ia with 48 of white wine for some days and filtering, fB, 95 (o, 38).] See also V. FERRI. V. gallicum album. French white wine. [B, 95 (o, 38).] V. gallicum rubrum. 1. Of the Ru . Ph., French red wine. 2. Of E, lie; E, ell; G, go; I, die; I2, in; N, in; N, tank; [s. 716]