Vinegar for Salads.
Take of chives, savory, tarragon, and eschalots, each 3 oz., of balm and mint tops, a handful each. Dry, pound, and put them into a wide mouthed bottle or jar, with a gallon of the best vinegar, and cork close. Set it in the sun, for a fortnight, strain it, squeeze the herbs; let it stand a day, then strain and bottle it.
Garlic Vinegar.
Peel and bruise 2 oz. garlic, infuse it in a quart of vinegar, three weeks. Strain and bottle it. A few drops to a pint of gravy; a very slight flavour is approved of by some, which by others, is considered highly offensive.
Green Mint Vinegar.
Fill a wide mouthed bottle with the green leaves, cover with vinegar and steep them a week; pour off the vinegar, put in fresh leaves, let it stand another week, then bottle it.
Horse-radish Vinegar.
Prepare this about November. Scrape 3 oz., also 2 oz. eschalots, and 1 drachm of cayenne, pour on them a quart of vinegar, and let it stand a week, then strain, and it is ready.
Camp Vinegar.
Put into a pint of the best vinegar, 1 drachm of cayenne, 3 table-spoonsful soy, 4 table-spoonsful walnut catsup, a small clove of garlic, minced fine, and 4 anchovies chopped. Steep a month, shake it every other day, strain it, pour it into pint or ½ pint bottles.
Cucumber Vinegar.
Pare 8 or 10 large cucumbers, cut in thin slices, and put them into a china bowl, with 2 onions sliced, a few eschalots, a little salt, white pepper, and cayenne. Boil a quart of
