170 VINEGAR, CIDER, AND FRUIT-WINES. 



this glass powder and stir gently with the pestle. The fluid is 

 then poured into the barrel intended for the reception of the per- 

 fumed vinegar and a fresh quantity of vinegar poured upon the 

 glass-powder, this being continued until all the glass-powder has 

 been brought into the barrel by stirring and pouring over fresh 

 vinegar. The barrel is then entirely filled with vinegar, and after 

 'being closed, rolled in order to effect a uniform mixture of its 

 contents. It is then allowed to rest for a few days for the glass- 

 powder to settle. The entirely clear perfumed vinegar is then 

 drawn off into bottles, which are to be kept in a dark cool room, 

 the odor of the volatile oil being injured by light and heat. 



For the preparation of volatile fumigating or toilet vinegars it 

 is best to dissolve the volatile oils in uncolored vinegar prepared 

 from alcoholic liquid. Where the remaining of a small residue 

 after the volatilization of the perfumed vinegar is of no impoft- 

 tancc, pulverized sugar may be substituted for the glass powder, 

 as it acts in the same manner ; the only difference is that the 

 glass-powder being an insoluble body falls to the bottom of the 

 barrel, while the sugar dissolves together with the volatile oil in 

 the vinegar. 



By the above-described process perfumed vinegars with the 

 odor of dragon's- wort, peppermint, anise, rose, etc. etc., may be pre- 

 pared, and by a suitable mixture of those whose odors harmonize 

 a great number of fumigating and toilet vinegars. 



The preparation of aromatized vinegars by means of the extrac- 

 tive substances of plants is very simple. The parts of plants to 

 be extracted are placed in a suitable vessel, a barrel or large flask, 

 and after pouring vinegar over them and closing the vessel, are 

 allowed to rest for a few weeks in a moderately warm room. In 

 rase glass vessels are used they have to be kept in a dark room, 

 light exerting an injurious influence upon the odors. The vege- 

 table substances used for aromatizing vinegar containing, as a 

 rule, a large quantity of water, strong vinegar (with 10 to 11 per 

 cent, acetic acid) should be used. 



In the following a few formulae for toilet and table vinegars 

 are given : 



