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1,427 results
  1. NLM Digital Collections - Organic analysis : a manual of the descriptive and analytical chemistry of certain carbon ... 
    Publication: New York : D. Van Nostrand Co., 1892
    resource.nlm.nih.gov/101568012
    ... strength will give another color to the flame." Cider-vinegars yield a residue " always soft, viscid, mucilaginous, of apple flavor, somewhat acid and astringent to the taste." " ...
  2. NLM Digital Collections - The married lady's companion : or Poor man's friend : in four parts : I. An address to the ... 
    Publication: [New York] : Published by Lorenzo Dow, J. C. Totten, printer ... New-York, 1808
    resource.nlm.nih.gov/2559005R
    ... as barley-water; balm tea; flax-seed tea; cider and water O made very weak ; vinegar and water, apple water; dried cherry-water, &c. These moist- en ...
  3. NLM Digital Collections - Adulterations of various substances used in medicine and the arts : with the means of ... 
    Publication: New-York : Samuel S. and William Wood, 1846
    resource.nlm.nih.gov/61541320R
    ... purpose of increasing the strength of wine vinegar. Cider vinegar is obtained from the fermentation of the juice of the apple, and is largely used in this country. Beer ...
  4. NLM Digital Collections - Physiology and health: studies of the human body and of the effects of alcoholic drinks and ... 
    Publication: Philadelphia : E.H. Butler & Co., [1889-1890]
    resource.nlm.nih.gov/61420680RX2
    ... temper of those who drink it? 20. Because apples are good, does it follow that cider is good? 21. How is vinegar made? Is there any alcohol in vinegar? 22. ...
  5. NLM Digital Collections - The medical botanist, and expositor of diseases and remedies: in two volumes (Volume 1) 
    Publication: Castile, N.Y. : Published by the author, 1846
    resource.nlm.nih.gov/2546033RX1
    ... each of bittersweet, house leek, sweet clover, thorn apple leaves and wild indigo, to two quarts of best cider vinegar, in a well glazed eaithen ves- sel and ...
  6. NLM Digital Collections - The elements of chemistry : embracing the general principles, and references to the most ... 
    Publication: New York : Clark, Austin & Smith, 1855
    resource.nlm.nih.gov/101599363
    ... managed in various ways. What is called cider vinegar, is produced sometimes, by the exposure of cider, the fermented juice of apples, in open casks, to the action of the ...
  7. NLM Digital Collections - Manual of mess management 
    Publication: Harrisburg, Pennsylvania : The Military Service Publishing Company [1941]
    resource.nlm.nih.gov/14110390R
    ... 4 months. 63. Vinegar. (1) General, (a) Cider. Cider vinegar is made by alcoholic and subsequent acetous fermentations of apple juice. (h) Distilled. Distilled vinegar is made by ...
  8. NLM Digital Collections - Army food and messing : the complete manual of mess management 
    Publication: Harrisburg, Pa. : Military Service Publishing Company [1942]
    resource.nlm.nih.gov/14110400R
    ... 4 months. 63. Vinegar. (1) General, (a) Cider. Cider vinegar is made by alcoholic and subsequent acetous fermentations of apple juice. (h) Distilled. Distilled vinegar is made by ...
  9. NLM Digital Collections - Dulany's primer of physiology for primary classes : with special reference to the effect of ... 
    Publication: Baltimore : William J.C. Dulany Company, [1889]
    resource.nlm.nih.gov/61310470R
    ... should you not drink it ? 28. What is cider made from ? 29. What soon happens to apple-juice ? 80. How may vinegar be made ? CHAPTER Y. BEER. &LOOHOL is often ...
  10. NLM Digital Collections - Dr. Marryat's therapeutics, or, The art of healing : to which are added a glossary explaining ... 
    Publication: New-York : Hugh Evans, 1828
    resource.nlm.nih.gov/56920840R
    ... be allowed without any hazard ; for common drink, apples boiled in water, or milk and water, equal parts ; or wine-whey, or cider whey, or vinegar-whey, or barley-wa- ter, made acid with ...
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