from
The Collaborative International Dictionary of English v.0.48
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.
[1913 Webster]
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.
[1913 Webster]
2. Hence, anything sour; -- used also metaphorically.
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Here's the challenge: . . . I warrant there's
vinegar and pepper in't. --Shak.
[1913 Webster]
{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} (Zool.), 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}.
[1913 Webster]