digest for a week longer, at a temperature of about 14° C. or 15° C.
Finally, press out the new aromatized acid, and filter it.

As this mixture must not go into the ordinary metallic tincture press,
for the obvious reason of the chemical action that would ensue, it is
best to drain as much of the liquor away as we can, by means of a common
funnel, and then to save the residue from the interstices of the herbs,
by tying them up in a linen cloth, and subjecting them to pressure by
means of an ordinary lemon-squeezer, or similar device.

VINAIGRE A LA ROSE.

Concentrated acetic acid, 1 oz.
Otto of roses, 1/2 drachm.

Well shaken together.

It is obvious that vinegars differently perfumed may be made in a
similar manner to the above, by using other ottos in place of the otto
of roses. All these concentrated vinegars are used in the same way as
perfumed ammonia, that is, by pouring three or four drachms into an
ornamental "smelling" bottle, previously filled with crystals of
sulphate of potash, which forms the "sel de vinaigre" of the shops; or
upon sponge into little silver boxes, called vinaigrettes, from their
French origin. The use of these vinegars had their origin in the
presumption of keeping those who carried them from the effects of
infectious disease, doubtless springing out of the story of the "four
thieves' vinegar," which is thus rendered in Lewis's Dispensatory:

"It is said that during the plague at Marseilles, four persons, by the