Vinegar

{vin’-e-gar) [Fr. , vin, wine; aigre, sour]. I. An impure solution of acetic acid, obtained by acetous fermentation of wine, beer, cider, etc., or by the dry distillation of wood. It is used as a condiment. 2. A solution of a medicinal substance in vinegar or acetic acid. The vinegars are those of VISCOSE 655 cantharides (Acetum cantharid is, B. P.), of ipecac (Acetum ipecacuanhce, B. P.), of opium (Acetum opii, U. S. P.), and of squill (Acetum scilke, U. S. P., B. P.). 657