Lavender vinegar Lavender vinegar was a refreshing toilet water made by mixing 6 parts rosewater, 1 part of lavender spirits and 2 parts of Orleans vinegar (Grieve, 1937). Fresh flowers could also be directly steeped in the vinegar. Alternative recipes included dried rose leaves, lavender flowers and jasmine flowers mixed in vinegar, then rosewater would be added and allowed to rest for 10 days.
After the water has cleared, check the acidity or pH with a pH meter or test paper. Kits for measuring pH are available from tropical fish stores. You do not need the whole kit, just the chemical bromthymol blue which is used as follows. Add 3 drops ol bromthymol blue to 2 tablespoons (30 ml) of water. If the color of the water changes to yellow it is too acid, if the water turns blue the water is sweet or alkaline and if it turns green, it is just right. If the water is too acid, add a very small quantity of a base such calcium oxide, calcium hydroxide, baking soda or sodium biphosphate. Wait a few hours and then check the pH again. Continue adding the base and checking the results until the desired pH is achieved. If pH is too high, that is, it is alkaline, add acid in the form of dilute sulfuric acid, citric acid, tannic acid, or acetic acid (vinegar) in small quantities until the correct pH is achieved. Some growers lower the pH by adding chopped straw, grasses, sedges, cattails,...
Diarrhea, edema, flu, hemoptysis, phlegm, rash, toothache, wart) fd (hypocarp industrial food like alcohol, biscuits, butter, cakes, chocolate, confisery, ice cream, jelly, oil, roasted nuts, syrup, vinegar) fr (nuts debris cattle teguments poultry) fw ma (fruits oil against termits resin lubricants, paints, plastic, varnishes sap indelible ink shell clutch plates, drum brakes, heat-resistant material, particleboards) pl (ornamental) sa ti (fence posts) tx (pericarp oil and resin of the mesocarp shell dermatitis if improperly roasted)
Chillies are often used for flavouring pickles. By pouring vinegar upon the fresh fruits, all the essential qualities are preserved owing to their oleaginous properties. Hence, chilli-vineger is famous as a flavouring substance. In India a sort of chilli extract is produced by country folk which in colour and consistency is almost like treacle. The dried powder of this chilli is often sold in the market for ready use. When used as a spice, the preparation is generally mixed with water. Dried chilli powder is sometimes mixed with food by certain people in India. Mundas of Chota Nagpur use mustard oil in which roots of the chilli are mixed to shampoo the extremities to promote circulation of the blood. In Madagascar this is actually given to those suffering from delirium tremens. In India, it is not much used as a spice but in Europe it is used for stews, chops and other food preparations when mixed with vinegar and salt. In West Indies, the fruit is used to treat scarlet fever. It is...
Helianthus tuberosus was not described in the English literature in the late 1500s or early 1600s, e.g., Gerarde's Herball of 1597. The earliest mention in England was by TobiasVenner in 1622, where he indicates Artichoks of Jerusalem is a roote usually eaten with butter, vinegar, and pepper, by itselfe, or together with other meats. Goodyer in 1617 received two small roots thereof from Mr. Franquevill of London, no bigger than hen eggs, the one I planted, and the other I gave to a friend myne brought me a pecke of roots, wherewith I stored Hampshire (Gerard et al., 1633). One of the earliest illustrations of the species (Figure 2.2) was in Parkinson's Theater of Plants (1640).
In California, between the years 1899 and 1915, many citrus by-products were prepared and put on the market. These are discussed in a report by Will (1916), which mentions, apart from citric acid, essential oils (cold-pressed, distilled, terpeneless) and pectin, the following dried peel (cattle feed), candied peel, purees, syrup, alcohol, wine and vinegar. To this list, Chace (1922) added marmalades, jams and jellies, and also described their methods of production.
French tarragon, unlike the closely related Artemisia annua and A. absinthium is used solely as a culinary herb. As such, it is widely used in sauces, fines herbes mixtures, marinades, vinegars and preserves, particularly in Chinese and French cuisine. It is best used fresh or with the flavour preserved in oil or vinegar. Where drying is the only option for long-term storage, it should be undertaken as quickly as possible at a temperature of less than 35 C, otherwise the volatile oil is lost and the leaves turn brown
Malus xdomestica M. pumila is the most economically important rosaceous species with annual world fruit production (2005) in excess of 62 Mt, the fourth most important fruit after citrus, grapes, and banana. Apples are produced in all temperate and subtropical countries of the world, with minor production in high altitudes of tropical countries. The popularity of apple derives from the fact that the fruit has multiple uses. It can be consumed fresh and some cultivars can be stored for an entire year, while a considerable proportion of the crop is processed into sauces, juice, and slices which are a favored ingredient for pastries, cakes, pies, and tarts. Some of the juice is sold as a fermented product called cider (often special apples, many of which are may be hybrids with native species such as M. sylvestris) and a small portion is distilled as apple brandy (calvados). Much vinegar production derives from apple cider.
Limestone sand, which is basic (pH greater than 7), is used for those few species that grow in alkaline soils. Limestone sand can be identified by placing a few drops of a dilute acid, vinegar or orange juice, on the sand which will then effervesce.
After hatching, the fly larva feeds on the pulp. The puncture wound associated with egg laying enables microbes to access the pulp, which in turn causes the fruit to turn brown and produce a vinegar-like odor that is easily detected in heavily infested plants. Because parasitized fruits fall off the plant prematurely, and because birds prefer undamaged fruits, tephritid flies decrease the number of seeds dispersed.
Traditionally Magnolia bark was processed with water, ginger juice, wine, and vinegar. Currently the ginger juice yellowing method is recommended by the Chinese Pharmacopoeia (1995). The processing was believed to improve the taste of Magnolia bark to improve its therapeutic effects and to improve long-term storage by killing contamination from bacteria and insects. The processing methods, except the stir-fry charring, did not change the content of magnolol and honokiol. We speculate that the processing improves the extraction of magnolol and honokiol out of the bark by water, since the TCM decoction uses water as the solvent, and extraction studies (Tsai and Chen, 1992) indicated that water is not an effective solvent for magnolol and honokiol extraction.
Vinegar For Your Health
A resource for the many ways you can use Vinegar to improve your health! In today's society of miracle medicine, we often overlook things that have been around hundreds of years! Things like Vinegar!