

VINIFEROUS 



1605 



VIRCHOW'S METHOD 



tation. See Acetum, and Acid, Acetic. Wine-vine- 

 gar varies in color from light-yellowish to red, accord- 

 ing as it has been derived from white or red wines, 

 that from the former being the most highly esteemed. 

 The vinegar from red wines, however, can be decol- 

 orized by filtration through purified bone-black. Wine- 

 vinegar has a specific gravity of 1. 014 to 1. 022, and 

 contains from six to nine per cent, (rarely 12) of abso- 

 lute acetic acid. Malt-vinegar and Beer-vinegar -have a 

 specific gravity of from 1. 021 to 1.025, an< i contain dis- 

 solved dextrin, maltose, soluble albuminoids, and simi- 

 lar constituents of the malt-extract. It contains only 

 from three to six per cent, of acetic acid. Spirit- \ 

 is colorless as produced, but is frequently colored with 

 caramel to imitate the appearance of wine or 

 cider vinegar. It contains from three to eight per 

 cent, of acetic acid, although the so-called " vinegar 

 .essence" (double vinegar) may contain as much as 

 14 per cent. Cider-vinegar is yellowish -brown, has 

 an odor of apples, a density of from 1. 013 to I.015, 

 and contains from three and a half to six per cent, of 

 acetic acid. It is distinguished from the other varie- 

 ties by yielding on evaporation a mucilaginous extract 

 smelling and tasting like baked apples and containing 

 malic acid, which replaces the tartaric acid of the wine- 

 vinegar. Glucose-vinegar , or Sugar -vinegar, prepared 

 from different saccharine and amylaceous materials by 

 conversion with dilute acid, followed by fermentation 

 and acetification, contains dextrose, dextrin, and often 

 calcium sulphate. It is said to be employed in France 

 and England for adulterating wine-vinegar, or malt-vin- 

 egar. Factitious vinegars are often made from pyrolig- 

 neous acid flavored with acetic ether and colored with 

 caramel. Such a product differs from malt-vinegar in 

 containing no phosphates, and from wine-vinegar or 

 cider-vinegar in the absence of tartaric and malic 

 acids respectively. V. Essence. See Vinegar. ' 

 iniferous (yi-mf- er - us) [yinum, wine ; ferre, to 

 bear] . Wine-bearing. 



inometer {yi' '- notn - et '- er) [yinum, wine; uerpov, 

 measure]. An instrument for measuring the percent- 

 age of alcohol in a liquor, 

 inose ■vi'-noz). Same as Vinous. 

 inous zi'-nus) [yinosus ; vinitm, wine]. Having the 

 1 nature or flavor of wine, alcoholic, 

 inum (yi'-num) [L.: gen., Vini ; pi., Vina]. 

 Wine. The fermented juice of fruits, especially that 

 of grapes. White wines are made from the pulp ; 

 red wines from the pulp and skins, the latter yielding 

 the coloring-matter. Each should contain 10-12 per 

 cent, of alcohol. There are nine official vina. V. ab- 

 sinthiatum, wormwood- wine ; made by macerating 

 Artemisia absinthium in white wine. V. album, white 

 wine, an alcoholic liquid made by fermenting the juice 

 af the fresh grape ; it contains from 10 to 14 per cent. 

 oy weight of absolute alcohol. V. album fortius is 

 naade from V. album by fortifying the latter until it con- 

 ains 20-25 P er cent, of alcohol. Sweet wines, such as 

 Burgundy, Tokay, Muscatel, Angelica, etc., seldom ex- 

 :eed 6-7 per cent, of alcohol unless fortified. Light red 

 [tana, such as claret, contain normally about 5 per cent. 

 Sparkling wines, such as champagne, derive their qual- 

 ty from the presence of carbon dioxid, being bottled 

 >efore termentation. They contain lo-l2per cent, of 

 ilcohol. V. antimonii, wine of antimony. Dose 

 i\,x-xxx. V. aromaticum consists of strong white 

 vine 94 per cent., with one per cent, fach of lavender, 

 >nganum, peppermint, rosemary, sage, and wormwood. 

 r. colchici radicis, wine of colchicum-root. Dose 

 \v-xx. V. colchici seminis.wine of colchicum-seed. 

 ^ )ose n^x-xxx. V. ergotae, wine of ergot. Dose f 3 j- 

 )■ V. ferri amarum, bitter wine of iron. Dose 



f^j-iij. V. ferri citratis, wine of ferric citrate. Dose 

 f^j-ij. V. ipecacuanhae, wine of ipecac. ■ Dose 

 rn^v-x. V. opii, 1.3 to 1.5 gm. morphin in 100 c.c. 

 Dose TT^v— xv. V. portense, Port wine, is fortified 

 with 25-30 per cent. , and V. xericum, Sherry wine, 

 until it contains about 25 per cent, of alcohol There 

 are 14 official z ini, of which II are medicated. V. 

 rubrum, red wine. An alcoholic liquid made by fer- 

 menting the juice of the fresh, colored grapes, the fruit 

 of litis vinifera, in the presence of their skins. It 

 contains from 10-14 per cent, by weight of absolute 

 alcohol. Vini, Spiritus, Gallici, brandy. 



Vinyl (vin f -il), C. 2 H„ a hypothetical trivalent radicle 

 existing in acetic aldehyde. 



Viola {vi'-o-lah) [L. , violet] . A genus of plants, in- 

 cluding the true violets and pansies. V. canina has 

 an emetic and cathartic root. V. odorata has fragrant 

 flowers, which are made into a lenitive syrup. V. 

 pedata of the U. S. is demulcent and expectorant. 

 V. tricolor, pansy ; a wild flower sometimes known 

 as heart's-ease pansy. It contains an alkaloid, violin, 

 with emeto-cathartic properties. It is mucilaginous- 

 and expectorant. Dose gr. x-.^j. 



Violanilin (yi-o-lan' -//-/«). See Pigments, Conspectus of. 



Violation {vi-o-la' -shun) [riolatio ; violare, to ravish]. 

 Rape. Sometimes used to express the fact of coitus 

 without force, but by deception, with the weak- 

 minded, etc. 



Violet (yi'-o-let) [viola, violet]. 1. A popular name for 

 viola. 2. One of the colors of the rainbow which very 

 closely resembles the purple of violets. 3. A dye-stuff. 

 V. -blindness, retinal insensibility to violet tints. 

 V., Gentian, a violet anilin dye used for staining in 

 histologic and bacteriologic work. V., Methyl, an 

 anilin dye used in the same way as V., Gentian. 



Violette's Solution. See Sugar. 



Violin {vi'-o-lin) [viola, violet]. An emetic principle 

 found in Viola odorata, V tricolor, and other violets ; 

 said to be probably identical with emetin. Unof. 



Violinists' Cramp. See Cramp. 



Viraginity (yir-aj-in'-il-e) [virago, a woman]. A form 

 of sexual perversion in which the male individual is 

 essentially effeminate in his feelings and tastes. 



Viragint {vir* '-aj-int) [virgo, a virgin]. A male given 

 to viraginity. 



Virchow's Method {of opening the heart). The heart 

 is opened in situ. The first incision is made in the 

 right ventricle (many open the right auricle first) along 

 the ventricular ridge, from near the auriculo-ventric- 

 ular groove to near the apex. The second incision 

 opens the right auricle midway between the entrances 

 of the venae cavje. In the left auricle the incision 

 is carried from the left superior pulmonary vein to 

 near the auriculo-ventricular ring. The incision 

 through the left ventricle begins just behind the base 

 and ends just short of the apex. It must be carried 

 deeply through the wall of the heart. The he.irt 

 is now removed. To do this the organ is grasped 

 with the index finger of the left hand in the left 

 ventricle and the thumb in the right; the heart is 

 then raised by the apex and the venae cavse, the 

 pulmonary veins, and the pulmonary artery, and 

 the aorta divided, taking care that the incisions are 

 not too close to the heart. The next step is to open 

 the ventricles. For this purpose the heart is placed 

 exactly in the position it occupied in the body. One 

 blade of the scissors is then introduced near the lower 

 end of the incision in the right ventricle and carried 

 outward in the direction of the pulmonary artery. The 

 incision for the left ventricle commences at the apex 

 of the heart and divides the anterior wall of the ven- 

 tricle close to the septum, and is continued out through 



