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188
VINEGAR.
'
~ . ounces
of soy, 4 ouncqs of walnut catchup, and
a
pint of the best vinegar; digest for
a
n10nth,
and strain.
Camp
~inegar.
-Vinegar
a
quart, walnut
catchup a pint, mushroom catchup
3
tablespoorni–
f
ul, garlic
4
heads, Cayenne
~
ounce, soy
2
table–
spoonsful, port wine
2
glasses,
3
anchovies, and
a
tablespoonful of salt; put them into a bottle,
shake daily
for
a month, and decant.
Tarragon Vinegar.-Put
fresh tarragon leaves
into a stone jar, and pour on them a sufficient
quantity of the best wine vinegar to cover them.
Set the jar in a warm place
for
four-teen days ;
then strain through a jelly-bag.
Curry Vinegar.-lnfuse
12
ounces of curry
pO"\vder in a gallon of Yinegar, near the fire for
five days. Used as
a
flavoring.
Seville Orange-peel Yinegar.-Scvillc
Orange–
peel
!
pound, vinegar 1 gallon .; leave stand
fourteen days, and strain.