VINEGAR

n. Vi2n'e2g-a3r. Lat., acetum. Fr., vinaigre, acetol, acetolat, acetolature, acetole (2d def.). Ger., E ig, Weine ig (1st def.). 1. A liquid of pungent aromatic odor and sour taste obtained from wine and other alcoholic solutions by acetous fermentation. 2. A pharmaceutical preparation consisting of a solution of a medicinal substance in v. (1st def.). The v's (Lat., aceta) of the U. S. Ph. are made with 10 per cent, of the crude drug. [B.] Antiseptic v., Aromatic v. A preparation made by di olving various aromatic e ential oils in highly concentrated acetic acid. [B, 5.] See also ACETUM a rom at i cum. Crude v. Commercial v. Distilled v. V. prepared by distilling about three quarters of crude v. It should have no color, contain at least 4Jper cent, of acetic acid, and have a sp. gr. of about r004. [B, 81 (a, 38).] English v. See ACETUM britannicum (3d def.). Marseilles v. See ACETUM a rom at i cum. Malt v. V. obtained from an infusion of malt. [B.] Mother of v, Lat., mater aceti. A gelatinous nitrogenized substance having the power of exciting the acetiflcation of pure alcohol in the presence of atmospheric air. It has been described as a fungus, the Mycodernia vin i (Saccharomyces mycoderma). [A, 1.] Proof v. V. containing from 4'6 to 5 per cent, of acetic acid. [B.] Purified v. See Distilled v. Pyroligneous v. Pyroligneous acid; impure acetic acid. [B.] Radical v. Lat., acetum radicale. Acetic acid made from verdigris. The term is also often applied to glacial acetic acid, however prepared. [B, 3, 5, 10.] Spirit of v. See ACIDUM ACETICUM dilutum. Thieves' v. See ACETCM a rom at i cum. V. of lead. See Liquor PLUMBI subacetntis.V, plant. The Penicillium glaucum. [a, 35.] V.-tree. The Rhus typhina and Rhus glabra. [a, 35.] [s. 716]