Obs. In a similar manner may be made cherry vinegar, strawberry vinegar, and the vinegars of all other like fruits.
Vinegar of Rue. Syn. Acetum rutæ. (Ed. Ph. 1744). Prep. Rue, 1 lb. troy; vinegar, 1 gall.
Vinegar of Squills. Syn. Acetum scillæ (Ph. L. E. & D.), Aceum scilliticum, L. Prep. 1. (Ph. L.) Take of squills, recently dried and bruised, 21⁄2 oz.; dilute acetic acid, 1 pint; macerate with a gentle heat in a covered vessel for 3 days, then press out the liquor, and, after defecation, add to the strained liquid, proof spirit, 11⁄2 fl. oz. The Edinburgh and Dublin Colleges direct cold maceration for 7 days in a glass vessel, and the Dublin omits the spirit.
2. (Wholesale.) From squills, 7 lbs.; distilled vinegar, 6 galls.; macerate in the cold for 10 days, press, and filter. Expectorant and diuretic.—Dose, 1⁄2 to 11⁄2 fl. dr.; in chronic pulmonary affections, dropsies, &c.
Vinegars (Cul′inary). Prep. 1. Black pepper vinegar, CAPER V., CAPSICUM V., CELERY-SEED V., CHILLIE V., CRESS-SEED V., GARLIC V., GINGER V., HORSERADISH V., ONION V., RED-ROSE V., Seville-orange-peel v., SHALLOT V., TRUFFLE V., WHITE PEPPER V., with several others of a like kind, are made by steeping about an oz. of the respective articles in a pint of good vinegar for 14 days, and straining.
2. Basil v., BURNET V., CELERY V., CHERVILLE V., ELDER-FLOWER V., GREEN-MINT V., TARRAGON V., with several others from like substances, are prepared from 2 to 3 oz. of the leaves to each pint of vinegar; the whole being frequently shaken for 14 days, then strained and bottled. They are used in cookery. The culinary vinegars may also be prepared in the same manner as the ‘culinary spirits’ and ‘tinctures,’ by simply substituting strong pickling vinegar for the spirit.
Vinegars (Perfumed). Syn. Aceta odorifera, L. Prep. From the dried flowers, 1 to 2 oz., or the fresh flowers, 2 to 4 oz.; strongest
distilled vinegar, 1 pint; digest for a week, strain with pressure, and repeat the process with fresh flowers if necessary. They may also be made by adding 15 to 20 drops, or q. s., of the respective essential oils to the vinegar. In a similar way are prepared the vinegars of clove-gilly flowers, elder flowers, lavender f. (vinaigre distillé de lavande), musk roses, orange flowers (fresh), Provins roses, red roses (vinaigre de rose; acetum rosatum), rosemary flowers (vinaigre de rosmarin; acetum anthosatum), tarragon flowers, &c. &c. Another excellent plan is to add 1 fl. oz. of glacial acetic acid to each pint of the respective perfumed spirits. This answers admirably for acetic eau de Cologne and like perfumes.
VI′NOUS FERMENTATION. Syn. Alcoholic fermentation. The peculiar change by which sugar, in solution, is converted into carbonic acid, which is eliminated, and into alcohol, which remains in solution in the fermented liquor.
The presence of a ‘ferment’ is essential to excite the vinous fermentation, as a solution of absolutely pure sugar remains unaltered, even though exposed to the conditions most favourable to its accession. In the juices of the sweet fruits, and in those vegetable solutions that spontaneously run into a state of fermentation, the ferment is supplied by nature, and is intimately associated with the saccharine matter. In the juice of those grapes which produce the more perfect wines, the relative proportions of the exciters of fermentation and the sugar are so accurately apportioned, that the whole of the former are decomposed, and nearly the whole of the latter is converted into alcohol; so that the liquid (wine) is left in a state but little liable to future change. An infusion of malt, however, in which the nitrogenised matters (gluten, vegetable albumen, &c.) are absent, or at least present in too small quantities to vigorously excite the vinous fermentation, undergoes a mixed species of decomposition, with the formation of products widely different from those that result from the true vinous fermentation; or, in other words, the liquid becomes spoiled. But if a ferment (yeast) be added to this infusion of malt under the above circumstances, and in the proper proportion to the sugar present, the true vinous fermentation speedily commences, and the liquid becomes converted into beer. This is what actually takes place in the process of brewing, and the scientific brewer endeavours to employ a proper quantity of ferment to decompose the whole of the saccharine matter of his wort; but, at the same time, as equally endeavours to avoid the use of an excess.