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Chambers (1908)

Vinegar

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This edition’s origin note

[Fr. vinaigre—vin (L. vinum, wine), aigre—L. acer, sour.]

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Vinegar, 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.]

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  • Historical scholarship from 1908; not current consensus or editorial verification.
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Edition, rights and traceability

Chambers’s Twentieth Century Dictionary of the English Language
Thomas Davidson (editor)
1908

Public-domain-US ↗ · United States

Publisher marks these historical texts public domain in the USA. Transformed book text excludes Gutenberg branding; source attribution is a bibliographic acknowledgment. No non-US public-domain determination is made.

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