Aromatic Vinegar - Vinaigre Aromatique. This is a compound of strong acetic acid with certain powerful essential oils. To produce the finer qualities of aromatic vinegar, glacial acetic acid must alone be employed. Aromatic vinegar is used as a pungent and refreshing nasal stimulant in languor, faintness, nervous headaches, dimness of sight, etc.. For this purpose it is generally dropped on a small piece, of sponge placed in a stoppered bottle, or a vinaigrette, which is only smelt at. It forms a useful caustic for warts and corns. As it is highly corrosive, it should be kept from contact with the skin and clothes. (Cooley.)

1084. Fine Aromatic Vinegar

1084.    Fine Aromatic Vinegar. Take of glacial acetic acid, 1 pound avoirdupois; rectified spirit, 2 Imperial fluid ounces ; camphor (pure, crushed small), 21/2 ounces; oil of cloves (finest), l1/2 drachms; oil of rosemary, 1 drachm; oil of bergamot, oil of cinnamon, oil of lavender, oil of pimento, neroli (or essence de petit-grain), of each, 1/2 drachm ; mix (in a stoppered bottle), and agitate until the whole of the camphor is dissolved. Very fine, and highly esteemed.

1085. Aromatic Vinegar

1085.     Aromatic Vinegar. Take of camphor, 1 ounce avoirdupois; oil of cloves, 1 drachm; oil of cedrat, and lavender (Mitch-am), of each 40 grains; oil of bergamot and thyme, of each 20 grains; oil of cinnamon, 10 grains; glacial acetic acid, 1/2 pound; mix as before. Very fine.

1086. Henry's Aromatic Vinegar

1086.     Henry's Aromatic Vinegar. This resembles the preceding, except in being strongly scented with the oils of cloves, lavender, rosemary, and calamus aromaticus only.

1087. Vinaigre Aromatique

1087.    Vinaigre Aromatique. Take of camphor, 1 ounce avoirdupois; oil of cloves, 15 grains; oil of cinnamon, 10 grains; oil of lavender (English), 5 or 6 grains; glacial acetic acid, $ pint. As the last. It is improved by doubling the quantities of the essential oils.

1088. Acetic Perfumes

1088.    Acetic Perfumes. The stronger aromatic or perfumed vinegars fall under this class of preparations; as do also various esprits and eaux (alcooliques) to which a marked acetic odor has been given by the addition of concentrated acetic acid. The latter may be conveniently prepared by simply adding 1 to 11/2 fluid ounces of glacial acetic acid to each 1/2 pint of scented spirit. For acetic eau de Cologne and other like perfumes, 11/4 to 2 ounces of acid, per pint, is generally sufficient.