Directions for Cookery, in its Various Branches

conveniently procured. Care should be taken to have the bottles that contain them accurately labelled, very tightly corked, and kept in a dry place. The vinegar used for these purposes should be of the very best sort. TARRAGON VINEGAR. Tarragon should be gathered on a dry day, just before the plant flowers. Pick the green leaves from the stalks, and dry them a little before the fire. Then put them into a wide-mouthed stone jar, and cover them with the best vinegar, filling up the jar. Let it steep fourteen days, and then strain it through a flannel bag. Pour it through a funnel into half-pint bottles, and cork them well. SWEET BASIL VINEGAR. Is made precisely in the same manner; also those of green mint, and sweet marjoram. CELERY VINEGAR. Pound two ounces of celery seed in a mortar, and steep it for a fortnight in a quart of vinegar. Then strain and bottle it. BURNET VINEGAR. Nearly fill a wide-mouthed bottle with the fresh green leaves of burnet, cover them with vinegar, and let them steep two weeks. Then strain off the vinegar, wash the bottle, put in a fresh supply of burnet leaves, pour the same vinegar over them, and let it infuse a fortnight longer. Then strain it again and it will be fit for use. The flavour will exactly resemble that of cucumbers. HORSERADISH VINEGAR. Make a quart of the best vinegar boiling hot, and pour it on four ounces of scraped horseradish. Let it stand a week, then strain it off, renew the horseradish, adding the same vinegar cold, and let it infuse a week longer, straining it again at the last. SHALOT VINEGAR. Peel and chop fine four ounces of shalots, or small button onions. Pour on them a quart of the best vinegar, and let them steep a fortnight; then strain and bottle it. Make garlic vinegar in the same manner; using but two ounces of garlic to a quart of vinegar. Two or three drops will be sufficient to impart a garlic taste to a pint of gravy or sauce. More