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vinegarmore about vinegar


  4  definitions  found 
  From  Webster's  Revised  Unabridged  Dictionary  (1913)  [web1913]: 
  Vinegar  \Vin"e*gar\,  v.  t. 
  To  convert  into  vinegar;  to  make  like  vinegar;  to  render  sour 
  or  sharp.  [Obs.] 
  Hoping  that  he  hath  vinegared  his  senses  As  he  was  bid. 
  --B.  Jonson 
  From  Webster's  Revised  Unabridged  Dictionary  (1913)  [web1913]: 
  Vinegar  \Vin"e*gar\,  n.  [OE.  vinegre  F.  vinaigre  vin  wine  (L. 
  vinum)  +  aigre  sour.  See  {Wine},  and  {Eager},  a.] 
  1.  A  sour  liquid  used  as  a  condiment,  or  as  a  preservative, 
  and  obtained  by  the  spontaneous  (acetous)  fermentation,  or 
  by  the  artificial  oxidation,  of  wine,  cider,  beer,  or  the 
  Note:  The  characteristic  sourness  of  vinegar  is  due  to  acetic 
  acid,  of  which  it  contains  from  three  to  five  per  cent. 
  Wine  vinegar  contains  also  tartaric  acid,  citric  acid, 
  2.  Hence  anything  sour;  --  used  also  metaphorically. 
  Here's  the  challenge:  .  .  .  I  warrant  there's 
  vinegar  and  pepper  in't.  --Shak. 
  {Aromatic  vinegar},  strong  acetic  acid  highly  flavored  with 
  aromatic  substances. 
  {Mother  of  vinegar}.  See  4th  {Mother}. 
  {Radical  vinegar},  acetic  acid. 
  {Thieves'  vinegar}.  See  under  {Thief}. 
  {Vinegar  eel}  (Zo["o]l.),  a  minute  nematode  worm  ({Leptodera 
  oxophila},  or  {Anguillula  acetiglutinis}),  commonly  found 
  in  great  numbers  in  vinegar,  sour  paste,  and  other 
  fermenting  vegetable  substances;  --  called  also  {vinegar 
  {Vinegar  lamp}  (Chem.),  a  fanciful  name  of  an  apparatus 
  designed  to  oxidize  alcohol  to  acetic  acid  by  means  of 
  {Vinegar  plant}.  See  4th  {Mother}. 
  {Vinegar  tree}  (Bot.),  the  stag-horn  sumac  ({Rhus  typhina}), 
  whose  acid  berries  have  been  used  to  intensify  the 
  sourness  of  vinegar. 
  {Wood  vinegar}.  See  under  {Wood}. 
  From  WordNet  r  1.6  [wn]: 
  n  1:  sour-tasting  liquid  produced  usually  by  oxidation  of  the 
  alcohol  in  wine  or  cider  and  used  as  a  condiment  or  food 
  2:  dilute  acetic  acid 
  From  Easton's  1897  Bible  Dictionary  [easton]: 
  Heb.  hometz  Gr  oxos,  Fr  vin  aigre;  i.e.,  "sour  wine."  The 
  Hebrew  word  is  rendered  vinegar  in  Ps  69:21,  a  prophecy 
  fulfilled  in  the  history  of  the  crucifixion  (Matt.  27:34).  This 
  was  the  common  sour  wine  (posea)  daily  made  use  of  by  the  Roman 
  soldiers.  They  gave  it  to  Christ,  not  in  derision,  but  from 
  compassion,  to  assuage  his  thirst.  Prov.  10:26  shows  that  there 
  was  also  a  stronger  vinegar,  which  was  not  fit  for  drinking.  The 
  comparison,  "vinegar  upon  nitre,"  probably  means  "vinegar  upon 
  soda"  (as  in  the  marg.  of  the  R.V.),  which  then  effervesces. 

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