Cooley's Cyclopaedia of Practical Receipts Volume Ii Part 290

=Vinegar, Aromat'ic.= _Syn._ ACETUM AROMATIc.u.m, L. _Prep._ 1. Glacial acetic acid, 1 lb.; oil of cloves, 1-1/2 dr.; oil of rosemary, 1 dr.; oils of bergamot, cinnamon, pimento, and lavender, of each 1/2 dr.; neroli, 20 drops; camphor, 2-1/2 oz.; rectified spirit, 2 fl. oz.; mix. Very fine.

2. (Henry's.) From glacial acetic acid, strongly scented with the oils of cloves, lavender, rosemary, and _Calamus aromaticus_ to which the usual quant.i.ty of camphor is added. This is the formula adopted at Apothecaries'

Hall.

3. (Extemporaneous.) From acetate of potash (dry), 1 dr.; oil of vitriol, 20 drops; oils of lemon and cloves, of each 3 drops.

_Obs._ Aromatic vinegar is used as a pungent and refres.h.i.+ng perfume, in faintness, &c. For this purpose it is generally dropped on a small piece of sponge placed in a stoppered bottle or a vinaigrette. It is highly corrosive, and should therefore be kept from contact with the skin and clothes.

=Vinegar, Camp.= _Prep._ Take of sliced garlic, 8 oz.; Cayenne pepper, soy, and walnut ketchup, of each 4 oz.; 36 chopped anchovies; vinegar, 1 gall.; powdered cochineal, 1/2 oz.; macerate for a month, strain, and bottle.

=Vinegar, Cam'phorated.=

=Vinegar of Canthar'ides.= _Syn._ BLISTERING VINEGAR; ACETUM CANTHARIDIS (B. P., Ph., L. E. & D.), L. _Prep._ 1. (Ph. L.) Cantharides, in powder, 2 oz.; acetic acid, 1 pint; macerate, with agitation, for 8 days, then press, and strain.

2. (Ph. E.) Cantharides, 3 oz.; euphorbium, 1/2 oz.; acetic acid, 5 fl.

oz.; pyroligneous acid, 15 fl. oz.; macerate a week.

3. (Ph. D.) Spanish flies, 4 oz.; strong acetic acid, 4 fl. oz.; commercial acetic acid (sp. gr. 1044), 16 fl. oz.; macerate, as before, for 14 days.

4. (B. P.) Cantharides, in powder, 2; glacial acetic acid, 2; acetic acid (28 per cent.), 18, or a sufficiency: add the glacial acetic acid to 13 of acetic acid, and in this mixture digest the cantharides for two hours at a temperature of 200 F.; when cold, place them in a percolator, and when the liquid ceases to drop, pour over the residuum the remaining 5 of acetic acid, and when the percolation is finished, press and make the whole liquid up to 20.

_Uses, &c._ As a counter-irritant, and to raise blisters. For the last purpose it is applied on a piece of lint, evaporation being prevented with a piece of oiled skin or thin sheet gutta percha. The last is the best, and, indeed, the only effective form; the others being too weak. "If the acetic acid be strong, a blister will be as rapidly raised without the cantharides as with them." (Dr A. T. Thomson.)

=Vinegar of Capsi'c.u.m.= _Syn._ ACETUM CAPSICE. _Prep._ Capsic.u.m, 1 oz.; vinegar, 24 oz. Used as gargle.

=Vinegar of Col'chic.u.m.= _Syn._ ACETUM COLCHICI (Ph. L. E. & D.), L.

_Prep._ 1. (Ph. L.) Dried corms of colchic.u.m or meadow saffron, 3-1/2 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, 1-1/2 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 colchic.u.m bulbs (dried), 1 oz.; distilled vinegar, 16 fl. oz.; proof spirit, 1 fl. oz.

3. (Ph. D.) Dried colchic.u.m bulbs, 1 oz.; acetic acid (1044), 4 fl. oz.; distilled water, 12 fl. oz.; as before, but prolonging the maceration for 7 days.

_Obs._ Vinegar of colchic.u.m 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. 10065.

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 1005.

_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 46% 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.

=Vinegar of Lav'ender.= _Syn._ ACETUM LAVANDULae. (P. Cod.) _Prep._ Digest 1 troy oz. of dried lavender flowers with 12 oz. of vinegar for 10 days.

The vinegars of other flowers are made in the same manner.

=Vinegar of Lobelia.= _Syn._ ACETUM LOBELIae. _Prep._ Lobelia in moderately coa.r.s.e powder, 4 troy oz. Diluted acetic acid, 2 pints (o. m.). Macerate for 7 days.

=Vinegar, Ma.r.s.eilles.= _Syn._ VINEGAR OF THE FOUR THIEVES, PROPHYLACTIC VINEGAR; ACETUM PROPHYLACTIc.u.m, A. ANTISEPTIc.u.m, A. THERIACALE, A. QUATUOR FURUM, L.; VINAIGRE DES QUATRE VOLEURS, Fr. _Prep._ Take of the summits of rosemary and flowers of sage (dried), of each 4 oz.; dried lavender flowers, 2 oz.; cloves, 1 dr.; distilled vinegar, 1 gall.; digest for 7 days, press, and filter. Used as a corrector of bad smells, and formerly as a prophylactic against the plague, and other contagious diseases. It is said to have been a favourite preventive with Cardinal Wolsey, who always carried some with him. The original formula also contained, of garlic, 1/4 oz.; fresh rue, 1-1/2 oz.; and camphor, dissolved in spirit, 1 oz.

=Vinegar of Mus'tard.= _Syn._ ACETUM SINAPIS (Beral). _Prep._ Mustard, 1 oz.; vinegar, 12 oz.; distil 8 oz. For outward use, as a counter-irritant.

=Vinegar of O"pium.= _Syn._ ACETUM OPII (Ph. E. & D.), L. _Prep._ 1. (Ph.

E.) Opium, sliced, 4 oz.; distilled vinegar, 16 fl. oz.; macerate for 7 days, press, and filter.--_Dose_, 5 to 20 drops.

2. (Ph. D.) Opium, in coa.r.s.e powder, 1-1/2 oz.; dilute acetic acid, 1 pint; macerate for 7 days.--_Dose_, 10 or 12 to 60 drops.

_Obs._ These were intended to supersede the old 'black drop,' which they closely resemble in their action.

=Vinegar, Rasp'berry.= _Syn._ ACETUM RUBI IDaeI, L.; VINAIGRE FRAMBOISE, Fr. _Prep._ 1. Bruised ripe raspberries and white wine vinegar, of each 3 pints; macerate for 3 days, press, strain, and to each pint add of white sugar, 1 lb.; boil, skim, cool, and at once bottle. Some persons add 2 fl.

oz. of brandy to each pint.

2. (P. Cod.) Fresh raspberries, picked from their calices, 3 lbs.; (1 lb.--Ph. Bor.); good vinegar, 2 lbs.; macerate, in gla.s.s, for a fortnight, then strain, without pressure.

_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 RUTae. (Ed. Ph. 1744). _Prep._ Rue, 1 lb.

troy; vinegar, 1 gall.

=Vinegar of Squills.= _Syn._ ACETUM SCILLae (Ph. L. E. & D.), ACEUM SCILLITIc.u.m, L. _Prep._ 1. (Ph. L.) Take of squills, recently dried and bruised, 2-1/2 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, 1-1/2 fl. oz. The Edinburgh and Dublin Colleges direct cold maceration for 7 days in a gla.s.s 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 1-1/2 fl. dr.; in chronic pulmonary affections, dropsies, &c.

=Vinegars (Cul'inary).= _Prep._ 1. BLACK PEPPER VINEGAR, CAPER V., CAPSIc.u.m 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 subst.i.tuting 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 distille 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 a.s.sociated 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 alb.u.men, &c.) are absent, or at least present in too small quant.i.ties 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 circ.u.mstances, 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 quant.i.ty 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.

The chief product of the vinous fermentation is alcohol, but there are other substances simultaneously produced, and which remain a.s.sociated with the fermented liquor. Among the princ.i.p.al of these are nanthic acid, nanthic ether, fusel oil (oil of potato spirit, oil of grain), &c.; none of which exist previously to fermentation, and are generally supposed to result from the action of the nitrogenised matters of the solution on the sugar. Under certain circ.u.mstances these extraneous products are formed in much larger quant.i.ties than under others; and as these substances injure the value of the alcohol with which they are a.s.sociated, a knowledge of the peculiar circ.u.mstances favourable and unfavourable to their production is a desideratum to the brewer and distiller.

According to MM. Colin and Thenard, Fremy, Rousseau, and others, the essential condition of a ferment, to be able to excite the pure vinous fermentation, is to be sufficiently acidulous to act on coloured test-paper; and this acidity should arise from the presence of certain vegetable acids and salts, capable of conversion into carbonic acid and carbonates by their spontaneous decomposition. Those acids and salts which are found to pre-exist in fermentable fruits and liquors, as the tartaric, citric, malic, and lactic acids, and their salts should be chosen for this purpose; preference being given to the bitartrate of pota.s.sa, on account of its presence in the grape. The addition of any of these substances to a saccharine solution renders its fermentation both more active and complete. The favorable influence of cream of tartar on fermentation was first pointed out by Thenard and Colin, and the addition of a little of this article has been adopted in practice, with manifest advantage, by the manufacturers of British wine.

There is good reason for supposing that each variety of sugar which is susceptible of the alcoholic fermentation is first converted into grape sugar by contact with the ferment, and that this variety of sugar is alone capable of yielding carbonic acid and alcohol.

The circ.u.mstances most favorable to this fermentation are, a certain degree of warmth, a sufficient quant.i.ty of active ferment, and its due distribution through the liquor. The temperature of from 68 to 77 Fahr.

is usually regarded as the most propitious for the commencement and progress of fermentation; but it has been ably shown by Liebig that, at this temperature, the newly formed alcohol slowly undergoes the 'acetous fermentation,' forming vinegar, by which the vinous character of the liquor is lessened. This conversion of alcohol into vinegar proceeds most rapidly at a temperature of 95 Fahr., and gradually becomes more languid, until, at about 46 to 50 Fahr. (8 to 10 Cent.), it ceases altogether, while the tendency of the nitrogenous substances to absorb oxygen at this low temperature is scarcely diminished in a perceptible degree. "It is therefore evident that if wort (or any other saccharine solution) is fermented in wide, open, shallow vessels, as is done in Bavaria, which afford free and unlimited access to the atmospheric oxygen, and this in a situation where the temperature does no exceed 46 to 50 Fahr., a separation of the nitrogenous const.i.tuents, _i. e._ the exciters of acidification, takes place simultaneously on the surface, and within the whole body of the liquid." (Liebig.) By this method wine or beer is obtained, which is invariably far superior in quality to that fermented in the usual manner. See FERMENTATION.

The symptoms of a perfect fermentation of malt wort, according to the usual English system with top yeast (_oberhefe_), have been thus described by a well-known practical writer on brewing: 1. A cream-like substance forms round the edges of the gyle tun, which gradually extends itself, and ultimately covers the whole surface of the liquor. 2. A fine curly or cauliflower head in a similar way extends itself over the surface, and indicates to the experienced brewer the probable quality of the fermentation. 3. The 'stomach,' or 'vinous odour,' is next evolved, and continues to increase with the attenuation of the wort. The peculiar nature of this odour is also an indication of the state of the fermentation.--4. The cauliflower head changes, or rises to a fine 'rocky'

or 'yeasty' head, and ultimately falls down.--5. In this stage the head a.s.sumes a peculiar 'yeasty' appearance, called by brewers 'close-yeasty,'

and the gas is evolved in sufficient quant.i.ty to blow up little bells or bubbles, which immediately burst, and are followed by others, at intervals depending on the activity and forwardness of the fermentation. These bells should be bright and clear; as, if they appear opaque or dirty, there is something the matter with the wort. (Black.)