Impregnated Vinegar. 369 



Spielman^s camphorated vixegar. Camphor 5], powder 

 with XX gtt. of alcohol, and then triturate, with 51"] of sugar, and 

 add 5X of white wine vinegar ; shake until all is dissolved : dose 

 5ij to 3 ss. 



FOR perfumery AND COSMETICS. 



Vinaigre rosat, Acetum rosafiim. Petal, ros. rubr. sice. lb. j, 

 acet. apot. lb. xij ; infuse eight days, strain, and repeat the infusion 

 with fresh roses. 



Vinaigre de rosmarin^ Acetum anthosatum. From rosemary 

 flowers, as the vinaigre rosat. 



Vinaigre distille de lavande. From the flowering tops by in- 

 fusing them in vinegar, and then distilhng 3-4ths. 



2. Vinegar, distilled in glass lb. j, oil of lavander q. p. M. 

 Many other vinegars of this kind may be made from odoriferous 

 plants or their oils; they are used as cooling odoriferous cos- 

 metics. 



Vinaigre dentifrique. Rad. pyrethri 3ij, cinnam., carj-oph., 

 guaiac. ana 5ij, spirit, cochlear. 3ij, aq. vulner. rubr. ^iv, acet. 

 opt. alb. lb. iiij ; used to wash the mouth in tooth-ache, or carious 

 teeth, either by itself or diluted. 



FOR kitchen and TABLE USE. 



Cucwmber vinegar, — Capsicum vinegar, — Garlick vinegar. — 

 Shallot vinegar. — Onion vinegar. — Caper vinegar. — Cress seed 

 vinegar. — Celerg seed vinegar. — Truffle vinegar. — Seville orange- 

 peel vinegar. — Ginger vinegar. — Black pepper vinegar. — White 

 pepper vinegar. — Chillie vinegar. — Horse-radish vinegar. Are all 

 made by steeping al)out an oz. of the articles in each pint of vine- 

 gar for fourteen days, and straining. 



Tarragofti vinegar, — Basil vinegar. — Green mint vinegar. — 

 Elder flower vinegar. — Celery vinegar, — Cherville vinegar. — Bur^ 

 net vinegar. Float the leaves with vinegar, steep for fourteen 

 days, then strain, and keep in iialf-pint bottles. 



Currie vinegar, Currie |)owder G oz., vinegar 1 gall. ; infuse 

 ten days, strain. The French vinaigricrs make no less than sixty- 

 five sorts of different flavoured vinecars. 



Compound horse-radish rincf/or. Scraped horse-radish gathered 

 in Novemlx^r 3 oz., minced sliallots 1 oz., Cayenne pepper 1 av. 

 drachm, vinegar i2 pints, steep for a week, and strain : black 

 pepper, mustard seed bruised, celery seed, and cress seed may be 

 added. 



Camp ginger. Garlick sliced 8 oz., Cayenne pcp[)C'r, soy, wal- 

 kout catsup, of each 4 oz., anchovies chopped No. i36, vinegar 1 



