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
like.
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,
etc.
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
worm.
Vinegar lamp (Chem.), a fanciful name of an apparatus
designed to oxidize alcohol to acetic acid by means of
platinum.
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.
Source: Webster's Revised Unabridged Dictionary (1913)
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