Definitions of vinegar

  1. sour-tasting liquid produced usually by oxidation of the alcohol in wine or cider and used as a condiment or food preservative Scrapingweb Dictionary DB
  2. dilute acetic acid Scrapingweb Dictionary DB
  3. 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. Webster Dictionary DB
  4. To convert into vinegar; to make like vinegar; to render sour or sharp. Webster Dictionary DB
  5. Hence, anything sour; - used also metaphorically. Webster Dictionary DB
  6. Product of the oxidation of ethanol and of the destructive distillation of wood. It is used locally, occasionally internally, as a counterirritant and also as a reagent. (Stedman, 26th ed) Medical Dictionary DB
  7. A sour liquid obtained by fermentation from cider, wine, etc, and used to season or perserve food; hence, anything sour. The Winston Simplified Dictionary. By William Dodge Lewis, Edgar Arthur Singer. Published 1919.
  8. Vinegary. The Winston Simplified Dictionary. By William Dodge Lewis, Edgar Arthur Singer. Published 1919.
  9. Acetum, impure dilute acetic acid, made from wine, cider, malt, etc. A practical medical dictionary. By Stedman, Thomas Lathrop. Published 1920.
  10. A liquid-1/20th part of which is acetic acid; produced by fermentation of alcoholic fluids. Warner's pocket medical dictionary of today. By William R. Warner. Published 1898.
  11. An acid liquor got from fermented and vinous liquors. The american dictionary of the english language. By Daniel Lyons. Published 1899.
  12. An acid liquid obtained from fermented liquors. The Clarendon dictionary. By William Hand Browne, Samuel Stehman Haldeman. Published 1894.
  13. An acid liquid obtained from the fermentation of an alcoholic liquid, as cider; figuratively, anything sour. The Concise Standard Dictionary of the English Language. By James Champlin Fernald. Published 1919.
  14. An acid liquor obtained from wine, cider, beer, &c., by acetous fermentation; anything really or metaphorically sour. Nuttall's Standard dictionary of the English language. By Nuttall, P.Austin. Published 1914.
  15. An acid liquor obtained from wine, cider, beer, and the like, by the acetous fermentation; aromatic vinegar, strong acetic acid highly flavoured with aromatic substances. Etymological and pronouncing dictionary of the English language. By Stormonth, James, Phelp, P. H. Published 1874.
  16. Hence, anything sour; -- used also metaphorically. mso.anu.edu.au
  17. The Hebrew word translated "vinegar" was applied to a beverage consisting generally of wine or strong drink turned sour, but sometimes artificially made by an admixture of barley and wine, and thus liable to fermentation. It was acid even to a proverb, ( Proverbs 10:26 ) and by itself formed an unpleasant draught, ( Psalms 49:21 ) but was used by laborers. ( Ruth 2:14 ) Similar was the acetum of the Romans --a thin, sour wine, consumed by soldiers. This was the beverage of which the Saviour partook in his dying moments. ( Matthew 27:48 ; Mark 15:36 ; John 19:29 John 19:30 ) biblestudytools.com
  18. Heb. hometz, Gr. oxos, Fr. vin aigre; i.e., "sour wine." The Hebrew word is rendered vinegar in Psalms 69:21 , a prophecy fulfilled in the history of the crucifixion ( Matthew 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. Proverbs 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 RSV), which then effervesces. biblestudytools.com
  19. Hence, anything sour; used also metaphorically. dictgcide_fs
  20. vin'e-gar, n. the form of acetic acid generally preferred for culinary purposes--made by the fermentation of vegetable substances, from malt, or from inferior wines: sourness of temper.--v.t. to apply vinegar to.--adj. VIN'AIGROUS, sour like vinegar, ill-tempered.--ns. VIN'EGAR-CRU'ET, a glass bottle for holding vinegar; VINEGARETTE', a vinaigrette; VIN'EGAR-PLANT, the microscopic fungus which produces acetous fermentation--found in two forms known as mother of vinegar and flowers of vinegar.--adjs. VIN'EGARY, VIN'EGARISH, sour. [Fr. vinaigre--vin (L. vinum, wine), aigre--L. acer, sour.] gutenberg.org/ebooks/37683
  21. [French, Latin] A sour liquid containing acetic acid, produced by fermentation (acetous fermentation) of wine, beer, cider, etc. (Wine v., Cider v.,), or by the dry distillation of wood (Wood v., Acetum pyrolignosum crudum and rectificatum, G. P., containing 5 per cent. of acetic acid). V. is applied as an evaporating lotion to bruises and inflammation, is used in cooling baths and as an antidote alkaline poisons. na
  22. Acid liquid got from wine, cider, &c., by acetous fermentation& used as condiment or for pickling (fig., often attrib., as type of sourness, as a v. countenance); aromatic v. (holding camphor &c. in solution); MOTHER of v.; v.-EEL; v.-plant, microscopic fungus producing fermentation. Hence vinegarish, vinegary, aa. (Vb) apply v. to, make sour like v. (lit. & fig.). [French] Concise Oxford Dictionary
  23. toilet v., aromatic v. used for mixing with washing-water &c. Concise Oxford Dictionary
  24. A weak and impure dilution of acetic acid. American pocket medical dictionary.
  25. A medicinal preparation of dilute acetic acid. American pocket medical dictionary.
  26. A liquid of pungent aromatic odor and sour taste obtained from cider, wine and other alcoholic solutions by acetous fermentation. Appleton's medical dictionary.
  27. A pharmaceutical preparation consisting of a solution of medicinal substance in dilute acetic acid. Appleton's medical dictionary.
  28. n. [French] An acid liquor obtained from wine, cider, beer, and the like, by acetous fermentation ;— hence, any thing sour—used metaphorically. Cabinet Dictionary

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