VINEGAR. Acetuna, LAT.
Khull, . . . . Vinagre, . . PORT., SP.
Tsu, Nung, . . . DFIIN. Ukzus , Eus.
Azyn, Azyn zur, . DUT. !Gra/whim, . . SANSK.
Vinaigre, . . . . FE. Eisel, SAX.
Essig satire, . . GER. Kadidia, . . SINGH.
Sirka, ..... HIND. Kadi, TAM.
Aceto, Pulla millu, . TEL. Chuka, . . . MALEAL.
Vinegar is an impure acetic acid, and several varieties of it are known in commerce, such as wine, malt, wood, sugar, toddy, etc., vinegar, all extensively employed for pickling, in domestic cookery, etc. Acetic acid is the volatile principle, to the presence of which, diluted with variable proportions of water, vinegar owes its aroma and pungency. This acid exists, ready formed, in notable quantity in certain plants, as Sambucus niger, Phoenix dactylifera, and Rhus typhenus. It may be readily generated by the fermentation of various vegetable and anitnal substances, espedally the former. For commercial purposes, vinegar is made from certain vegetable and spirituous infusions, as those of the grape, malt, and the sugar-cane ; but eley 1-egetable infusion capable of yielding alcohol will also, when exposed to the necessary conditions, furnish vinegar. In most cases, and indeed whenever vinegar is manu factured on a largo scale, and the vinous or alcoholic fermentation precedea the acetous, the vinegar is formed entirely at the expense of the alcohol. In India, vinegar is obtained from the Dohellos uniflorus, but is &leo mado from the sediment of palm wine or toddy, and is coloured artificially. The juice of the goinuti palm, Arenga saccharifera, put into a jar for five days, is converted into excellent vinegar, equal in strength to that produced by the vinous fer mentation of Europe. Largo quantities of the
palmyra toddy aro converted into vinegar in Ceylon, and used for pickling gherkins, limes, the undeveloped leaves of the cocoanut and pal myra trees, and other substances. It is also prepared from the toddy of the cocoanut palm. The toddy is collected in fine weather, put into jars, and kept covered for a month ; it is then strained and replaced in the same jars, with the addition of a little chilli (Capsicum frutescens), commonly called bird pepper, a small piece of ghorka, fruit of the gamboge tree, the red sort of which is to be preferred, being iuost acid, and the pod of the Hyperantherit moringa. At the expiration of five weeks or a month, it becomes very excellent vinegar. The vinegar obtained from augar-cane juice is generally a poor stuff, and does not contain more than 2 per cent. of acetic acid ; but at some places it is made well, especially at Dehli, and really excellent at Pesh awur, made from grapes, quite fit for table use. Acetic acid can be distilled from vinegar, but the common country vinegar of tho bazar generally contains only a very small portion of acetic acid, often not more than 2 per cent. If ten measures be taken of vinegar, it should be distilled till nine have passed over. It is made in China from rice and from all other grains, and is used in lieu of rennet in making cheese.—Powell, Handbook, i. p. 312 ; Faulkner ; M'Culloch ; Boyle ; 0' Sh. ; Eng. CyC. ; Tennent.