Aromatic Spirit of Vinegar. 1. Strong acetic acid 16 oz., camphor 1 oz.; when dissolved, add 1 oz. each of essential oils of cloves, lavender, and lemon. This is said to resemble Henry's.

2. Glacial acetic acid 8 oz., true oil of rosemary 20 grs., of bergamot 15 grs., of lavender 9 grs., of cloves 24 grs., neroli 4 grs., cinnamon 20; dissolve the oils in 2 drs. of rectified spirit. For another formula, see Pocket Formulary.

Aromatic Vinegars are made in France by infusing various flowers, etc, in distilled or finest wine vinegars, with or without the addition of spirit. Others are made by distillation. As they are seldom required in this country, a few examples only will suffice.

Pose Vinegar. Red roses, picked and dried, 1/2 lb., best vinegar 8 lbs.; macerate for a fortnight, with occasional stirring, and strain; then filter.

Layender Vinegar. Fresh lavender-flowers 1 lb., vinegar

12 lbs. Macerate as above. It is sometimes distilled, drawing off 8 lbs.

Distilled Rose Vinegar. Pale roses, dried, 2 lbs., distilled vinegar 8 lbs. Distil three fourths by sand-bath, and add 2 lbs. of spirit of roses. It is occasionally coloured with cochineal, and used as a cosmetic.

Toilet Vinegar. Dried rose leaves 4 oz., otto of roses 90 drops, rectified spirit 10 oz., dilute acetic acid 40 oz. Macerate in a closed vessel for 14 days. - Piesse.

Vinaigre de Bully. Essence of bergamot 40 drops; essence of lemon 30 drops; oil of rosemary 20 drops; oil of balm 6 drops; oil of cloves, oil of lavender, oil of neroli, of each 4 drops; dissolve in rectified spirit 9 oz.; then mix with tincture of benzoin; tincture of styrax; tincture of Tolu, of each 1 drachm; distilled water 14 oz.; diluted acetic acid 5 oz. Mix well, let stand, and filter. - Langbeck.

Orange-flower Vinegar. Fresh orange-flowers 1 1/2 lbs., distilled vinegar 8 lbs., spirit of orange-flowers 1 lb. Macerate for 12 days, strain and filter.

Vinaigre Virginal. Benzoin in powder 2 oz., rectified spirit 8 oz., white vinegar 2 lbs. Digest the benzoin in the spirit for 6 days, strain, and add the vinegar to the residue; macerate for 6 days, decant, and add to it the tincture. The next day filter. It is chiefly used as a cosmetic.

Vinaigre de Cologne. To each pint of eau de Cologne add an ounce of strong acetic acid.

Vinaigre de Jouvence. Spirit of cucumber 4 oz., spirit of storax 2 lbs., strong vinegar 8 lbs.

Vinaigre de Flore. Equal parts of rose vinegar, vinaigre virginal, and orange-flower vinegar.

Vinaigre des Quatre Voleurs. Thieves' vinegar. Dried tops of large and small (pontic) wormwood, rosemary, sage, mint, rue, lavender-flowers, of each 2 oz.; calamus root, cinnamon, cloves, nutmeg, garlic, of each 1/4 oz.; camphor 1/2 oz., concentrated acetic acid 2 oz., strong vinegar 8 lbs. Macerate the herbs, etc, in the vinegar for a fortnight, strain, press, and add the camphor dissolved in the acetic acid.