1860 A Treatise on the Manufacture , Imitation, Adulteration and Reduction of Foreign Wines, Brandies, .

VINEGAR.

VINEGAR (VINAIGRE, French; EssrG, Germ.;) is a sour liquid, the product of the acetous fer– n1entation. All liquids which are susceptible of vinous fer.mentation, may be made to yield vinegar. Sugar and water, infusions of malt, wine, and cider, and saccharine vegetable juices, when subjecte_d to the action of a ferment, and exposed to air and the proper temperature, may be converted into vinegar. Vinegar is an ancient liquor. It is men– tioned in the book of Numbers, nearly 1500 years before Christ. Hippocrates employed it medicinally. Hannibal is said to have softened the rocks by fire and vinegar, in his famous passage over the Alps. 15* (1 ~3)