VIII. ACIDS.—ViNEGARs. 295 



lib. of coarse sugar, or more ; expose to the sun as in making 

 malt vinegar. 



Raisin vinegar. After making raisin wine, lay the pressed 

 raisins in a heap to heat ; then to each cwt. put 15 gall, of water, 

 and a little yeast, and work it as pickling vinegar. 



Crystal vinegar. PickHng vinegar 1 gall., fresh burned 

 bone black 6oz., stir together, let it stand two or three days, 

 decant off the clear, and filter the bottoms : used for pickles which 

 require a clear colourless vinegar. 



AcETUM PURIFICATUM, P. U. S. Vinegar 1 gall., charcoal 

 powder loz. ; boil up and strain, or let it settle and decant off' the 

 clear, 



AuGOL vinegar, Acetum ex tartaro. Warm water lb. xvj, 

 white argol lb. j, dissolve, when cold add spir. vini Ojss: keep it 

 i a warm place in a slightly covered vessel, until the fermentation 

 is completed, decant, and keep it well stopped. 



German household vinegar. Soft water 1\ gall., honey 

 I 21b., dissolve, add corn spirit 1 gall., keep it stopped up in a warm 

 * place for three months, then decant into bottles. 



2. Soft water 7^^ gall., corn spirit 2 pints, cream of tartar I70Z., 

 dry yeast the size of a goose egg^ ferment for three months, then 

 decant into bottles. 



Vinegar is used principally as a sauce, and to preserve vegetable 

 substance; but it is employed externally as a refrigerant and 

 r XJ&peller : useful also internally when an over-dose of strong wine, 

 I^Kirit, opium, or other narcotic poison has been taken. A false 

 I^Brength is given to it by adding oil of vitriol, or some acrid vege- 

 I^Bble, as pellitory of Spain, grana Cnidia, or capsicum, which may 

 ¥^m discovered by its leaving a sense of heat upon the lips, whereas 

 l^^re vinegar leaves on the contrary a sense of cold. 



Quass, Pomi ? Mix rye flour and warm water together, 

 keep it by the fireside till it has turned sour ; much drunk in 

 Russia ; looks thick and unpleasing at first, but becomes agreeable 

 by use. 



ViNA-ssE. The bottom left in the still, in distilling wine : used 

 1 some manufactories as a weak acetic acid. 

 DisTi lllers' wash. The grounds left in the still in distilling 

 '>m spirit : used to fatten swine. 



Distilled vinegar, Acetum distillatum. Common vinegar 

 16 gall., distil in a copper still with a copper worm, drawing off 

 1^ gall- A pewter worm renders it milky : sold for verjuice. 

 If ^- Vinegar 8 gall, water 8 gall., mix and distil off 8 gall. 



Vinegar distilled in glass, Acidnm areticum, P. L. and 

 C.P. A.accto.wm distillatum, A.acdicum dilutum, P. L. 185^4. 



