t+fies are propagated either by Lay*  or Cuttings; that
s either by laying down the young 1"lranches as roon as the
Fruit is gather'd, or by making Plantations of Slips, or
Cuttings, at that time. See POPAGATION.
Mr. Mortimer fays, it may be done any time in the Win-
ter before. 7anvary; tho Bradley fays, he has done it with
ruccefs in March and  ril.
PAr Ithe 'runing of VIN Es. - SPRUNING.
For the Planting of VINES.S   . VINEYARD.
VINEAA in Fortifcation. See MANTELET.
VINEGAR, Acetum, an agreeable, acid, penetrating
tiquor, prepar'd from Wine, Cyder, Beer, and other Fi-
quors; of confiderable ufe, both as a Medicine, and a Saucme.
See ACETUM.       .
Wine, and other vinous Liquors, are faid to gain a grate-
ful fharpners, i. e. to become Vinegar, by having their Salts
exalted by Infolation, or other means; and their Sulphurs
weakened and deprefs'd.
Others afcribe the Converfion of. vinous Liquors into
Vinegar, to the grinding or fharpening of the longitudinal
Particles thereof ; by which means, they become more tart
and pungent.
The Method of making Vinegar has long been kept a
Secret among the People of the Profeffion ; who, 'tis aid,
oblige themselves to each other by Oath not to reveal it.
But notwithflanding this, the 'PbilofoJbical Y'ranfa~tions, and
fome other later Writings, furnifh us with approved Accounts
thereof,
IMethod of making VINEGAR of Cyder.
The Cyder, (the meaneff of which will ferve the Purpofe)
is firfl to be drawn of fine into another VeTel, and a quan-
tity of the Muff, or Pouz of Apples to be added: The
whole is fet in the Sun, if there be a Conveniency for the
Purpofe, and at a Week or nine Days end it may be drawn
off See C( YDER .
Afethod of making VINEGAR of Beer,
Take a middling fort of Beer, indifferently well Hopp'd;
into which, when it has work'd well, and is grown fine, put
fome Rapes, or Hufls of Grapes, ufually brought home for
that purpofe: Malh them together in a Tub; then letting
the Rape fettle, draw off the liquid Part, put it into a Cafk,
and fet in the Sun as hot as may be, the Bung being only
cover'd with a Tile, or Slate-flone : and in about thirty or
forty Days, it will become a good Vinegar, and may pafs in
ufe as well as that made of Wine, if it be refined, and kept
from turning mufly.
Or thus: To every Gallon of Spring Water, add three
Pounds of Malaga Raifins ; which put into an earthen Jar,
and place them where they may have the hotteft Sun from
May till Michaelmas: then preffing all well, tun the Liquor
up in a very firong iron-hoop'd Veffel, to prevent its burfling:
It will appear very thick and muddy when newly prefs'd;
but will refine in the Veffel, and be as clear as Wine. Thus
let it remain untouch'd for three Months, before it be drawn
off, and it will prove excellent Vinegar.
1'o make VINEGAR of Mine, or vinots Liquors.
Any fort of vinous Liquor, being mixed with its own Fie-
ces, Flowers, or Ferment, and its Tartar, firfe reduced to
Pouder; or elfe with the acid and auflere Stalks; of the Ve-
getable from whence the Wine was obtain'd, which hold a
large proportion of Tartar; and the whole being kept fre-
quently firring in a Veffel which has formerly held Vinegar,
or Let in a warm place full of the Steams of the fame,, will
begin to ferment anew, conceive heat, grow four by degrees,
and foon after turn into Vinegar.
The remote Subjeffs of acetous Fermentation, are the
fame with thofe of vinous ; but the immediate Subjefls of
itf are all kinds of vegetable Juices, after they have once
undergone that Fermentation which reduces 'em to Wine:
for 'tis abfolutely impoflible to make Vinegar of Muff, the
crude Juice of Grapes, or other ripe Frui: without the af-
fiflance of the vinous Fermentation.
The proper Ferments of this Operation, whereby Vine-
gar is prepar'd, are, iff, The Fmces of all acid Wines:
ad, The Lees of Vinegar  3d, Pulveriz'd Tartar; eipeci-
ally that of Rhenifh Wine, or the Cream or Cryffals there-
of: 4th, Vinegar it felf: 5th, A wooden Veffel, well
drench'd with Vinegar, or one that has long been employ'd
to contain it: 6th, Wine that has often been mix'd with its
own Faces: 7th, The Twigs of Vines, and the Stalks of
Grapes, Currants, Cherries, or other Vegetables of an acid
auflere Tafle : 8th, Bakers Leaven, after it's turn'd acid ;
9th, and laffly, All manner of Ferments, compounded of
thofe already mention'd.
Vinegar is no Produffion of Nature, but a Creature of
Art: For Verjuice, the Juices of Citrons, Lemons, and the
like native Acids, are improperly Laid to be natural Vine-
oarsi becaufe, when diflill'd, they afford nothing but vapid


'Water ,. whereas it is the Property of Vinegar to yie at
acid'Spirit by Diflillation.
Method of making VINEGAR in France.
In  ince they ufe a Method of making Vinegar difre-
rent from that above defcrib'd.-- They take two very large
oaken Veffels, the larger the, better, open, at thee top; in
each whereof they place a wooden Grate, within a Foot of
the bottom: upon thefe Grates, they Grf lay Twgs, or Cut-
tings of Vines, and afterwards the Stalks of the Branches,
without the Grapes themfelves, or their Stones; till the
whole Pile reaches within a Foot of the'brims of the Vef-
fels: Then t_4ey fill one of thefe Veffels with Wine to the
very top, and half fill the other; and with Liquor drawn
out of the full Vefel, fill up that which was only half full
before; daily repeating the fame Operation, and pouring
the Liquor back from one VeTel to the other; fo that each
of them is full, and half full by turns.
When this Procefs has been continued for two or three
Days, a degree of heat will arife in the Veff'el which is then
but half full, and increafe for feveral Days fiicceAively, with-
out any appearance of the like in the Velfel which happens
to be full during thofe Days; the Liquor whereof will Fill
remain cool : and as Loon as the heat ceafes in the Vefrel
that is half full, the Vinegar is prepar'd: Which, in' the
Summer, happens on the fourteenth .or fifteenIth Day from
the beginning i but in the Winter, the Fermentation pro-
ceeds much flower; fo that they are oblig'd to forward it by,
artificial warmth, or the ufe of Stoves.
When the Weather is exceeding hot, the Liquor ought
to be pour'd off from the full Vefl into the other twice a-
day: otherwife, the Liquor would be over-heated, and the
Fermentation prove too fIrong; -whence the fpirituous Parts
would fly away, and leave a vapid Wine, inflead of Vine-
gar behind.
The full Vefrel is always to be left open at the. top, but
the Mouth of the other muff be clofed with a Cover of
Wood ; in order the better to keep down and fix the Spirit
in the Body of the Liquor; for otherwife, it might eafily
fly of in the heat of Fermentation.-The VefTel that is
only half full feenls to grow hot, rather than the other, be-
caufe it contains a much greater Quantity of the Vine-twigs
and Stalks than that, in proportion to the Liquor; above
which the Pile rifing to a confderable height, conceives heat
the more, and fo conveys it to the Wine below.
VINEGAR of Antimony, is an acid Spirit, drawn. by. Dif-
tillation from the Marcafite of Antimony. See ANTIMONY.
Its ufe is commended in continued and malignant Fevers.
-The Apothecaries likewife make a kind of Theriacal Vine-
gar of Dittany, Angelico, Valerian, Cardimums, Oranges, sc.
See ACETUM.
The Word Vinegar is French; form'd from 'Vin, Wine,
and aigre, four. See WINE)
VINEYARD, a Plantation of Vines. See VINE.
The bell Situation of a Vineyard, is on the Declivity
of an Hill lying to the South.- See EXPOSURE.
The Vine is propagated by Slips, Layers, or Suckers,
planted in a Nurfery, and thence tranfplanted,. 'about Fe-
bruary, into the Vineyard.
As to the Soil,' it is agreed, nothing can be too dry for
them : 'And as to the forts of Vines, none but the forward
ones to be planted in England.-Thefe are found' to ripen
very well in open Borders without . Walls.
They are to be planted in Lines running North and South,
five or fix Foot apart; only two :V.ines in each Role.-The
September following,'the Shoots of that Summerto 'be prun'd
Ihorter, according to their Strength ;. and the Summer fol-
lowing, the firongeft will begin to fhew a little'Fruit. They
are now to be Supported with Stakes, 5,c.' fo as they may
run about aF oot above ground: The "higher they run, the
lefs danger they are in of being fpoil'd with Wet; but the
lower, the fweeter Grapes, and the flronger Wine.
If, notwithllanding due pruning, they don't LRem inclina-
ble to bear large Bunches, the Ground to be help'd with a
Mixture of Rubbifh of fome old Building, with Sea-coal
Afhes, or Drift Sand.-Thus manag'd, a Vineyard, in five
or fix Years, will produce good fore of Grapes.
The celebrated Vineyard at Bath, containing about fix
Acres of Ground, planted with White, Mufcadine, and
Black clufler',Grapes, Mr. Bradley affures us, by fuch Ma-
nagement, four or five Years ago, yielded 60 Hogfheads of
Wine at a Vintage: Tho in the Year 17a2I, it only yielded
three Hogieaeds.
The fame Author mentions a little Vineyard of a private
Gardener at Rotherhitb; which, tho only confifling of IOO
Vines, and Lome of them only of the Lecond Year's growth,
yielded at a Vintage 95 Gallons of Wine; which he adds,
lad the true frgundy Flavour,' as being made from that
fort of Grape: and exceeded any made from any Vinyard
on this fide Paris. See WINE.
VINTAGE, the Crop ao Wine, or what is gt from the
Vines each Seafon. See WINE..
The