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Mothery :: Mothery (a.) Consisting of, containing, or resembling, mother (in vinegar)..

Acid :: Acid (a.) Sour, sharp, or biting to the taste; tart; having the taste of vinegar: as, acid fruits or liquors. Also fig.: Sour-tempered..

Mayonnaise :: Mayonnaise (n.) A sauce compounded of raw yolks of eggs beaten up with olive oil to the consistency of a sirup, and seasoned with vinegar, pepper, salt, etc.; -- used in dressing salads, fish, etc. Also, a dish dressed with this sauce..

Eel :: Eel (n.) An elongated fish of many genera and species. The common eels of Europe and America belong to the genus Anguilla. The electrical eel is a species of Gymnotus. The so called vinegar eel is a minute nematode worm. See Conger eel, Electric eel, and Gymnotus..

Marinate :: Marinate (v. t.) To salt or pickle, as fish, and then preserve in oil or vinegar; to prepare by the use of marinade..

Cruet :: Cruet (n.) A bottle or vessel; esp., a vial or small glass bottle for holding vinegar, oil, pepper, or the like, for the table; a caster..

Vinaigrette :: Vinaigrette (n.) A sauce, made of vinegar, oil, and other ingredients, -- used esp. for cold meats..

Oxymel :: Oxymel (n.) A mixture of honey, water, vinegar, and spice, boiled to a sirup..

Vinaigrette :: Vinaigrette (n.) A small perforated box for holding aromatic vinegar contained in a sponge, or a smelling bottle for smelling salts; -- called also vinegarette..

Coerulignone :: Coerulignone (n.) A bluish violet, crystalline substance obtained in the purification of crude wood vinegar. It is regarded as a complex quinone derivative of diphenyl; -- called also cedriret..

Mother :: Mother (n.) A film or membrane which is developed on the surface of fermented alcoholic liquids, such as vinegar, wine, etc., and acts as a means of conveying the oxygen of the air to the alcohol and other combustible principles of the liquid, thus leading to their oxidation..

Eisel :: Eisel (n.) Vinegar; verjuice.

Salad :: Salad (n.) A preparation of vegetables, as lettuce, celery, water cress, onions, etc., usually dressed with salt, vinegar, oil, and spice, and eaten for giving a relish to other food; as, lettuce salad; tomato salad, etc..

Sour :: Sour (superl.) Having an acid or sharp, biting taste, like vinegar, and the juices of most unripe fruits; acid; tart..

Gyle :: Gyle (n.) Fermented wort used for making vinegar.

Oxycrate :: Oxycrate (n.) A Mixture of water and vinegar.

Vinegarette :: Vinegarette (n.) See Vinaigrette, n., 2..

Acetify :: Acetify (v. t.) To convert into acid or vinegar.

Pickle :: Pickle (v. t.) Vinegar, plain or spiced, used for preserving vegetables, fish, eggs, oysters, etc..

Vinegar :: Vinegar (a.) 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..

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