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How To Make Vinaigre a la Rose

Vinaigre a la Rose recipe

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

How to make ?
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 use of this preservative, attended, unhurt, multitudes of those that were affected; that under the color of these services, they robbed both the sick and the dead; and that being afterwards apprehended, one of them saved himself from the gallows by disclosing the composition of the prophylactic (a very likely story!!), which was as follows:—

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