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*

~3)