Vinegar of Col′chicum. Syn. Acetum colchici (Ph. L. E. & D.), L. Prep. 1. (Ph. L.) Dried corms of colchicum or meadow saffron, 31⁄2 dr.; dilute acetic acid, 1 pint; macerate for 3 days, then press out the liquor, and, after defecation, add to the strained liquid proof spirit, 11⁄2 fl. oz.
Vinegar, Cur′rie. Prep. From currie powder, 1⁄2 lb.; vinegar, 1 gall.; infuse for a week. Used as a flavouring. Other like vinegars may be made in the same way.
Vinegar of Gar′lic. Syn. Acetum allii. Prep. Fresh garlic, 1 oz.; distilled vinegar, 12 oz.
2. (Ph. E.) Fresh colchicum bulbs (dried), 1 oz.; distilled vinegar, 16 fl. oz.; proof spirit, 1 fl. oz.
3. (Ph. D.) Dried colchicum bulbs, 1 oz.; acetic acid (1·044), 4 fl. oz.; distilled water, 12 fl. oz.; as before, but prolonging the maceration for 7 days.
Obs. Vinegar of colchicum is chiefly used in gout. Dose, 20 drops to 1 fl. dr. The Dublin preparation is about three times as strong as the others, and the dose must therefore be proportionately less.
Vinegar, Distil′led. Syn. Acetum destillatum (Ph. L. & E., and Ph. D. 1826), L. Prep. 1. (Ph. L.) Vinegar, 1 gall.; distil in a sand bath, 7 pints. Sp. gr. 1·0065.
2. (Ph. E.) Vinegar (preferably French), 8 parts; distil over with a gentle heat, 7 parts; and dilute the product, if necessary, with distilled water, until the sp. gr. is 1·005.
Pur., &c. “1 fluid oz. is saturated by 57 gr. of crystallised carbonate of soda.” (Ph. L.) 100 gr. are saturated by 13 gr. of crystallised carbonate of soda. It contains about 4·6% of real acetic acid. If a pewter worm is used, a portion of lead is dissolved, and the product becomes cloudy and poisonous. Distilled vinegar is more agreeable than pure dilute acetic acid of the same strength.
Vinegar of Fox′glove. Syn. Acetum digitalis. (Ph. G.) Prep. Dried foxglove, 1 oz.; vinegar, 9 oz. (by weight); rectified spirit, 1 oz. (by weight). Macerate for 8 days, press and filter.—Dose, 30 minims.