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The
StilLRoo7n
pound
of
salt,
a
pound
of
mustard,
half
an
ounce
each
of
dried
garlic,
dried
thyme,
dried
tarragon,
and
mixed
spices
—
all
finely
powdered.
The
mixture
should
be
stored
in
air-tight
boxes
or
bottles.
To
make
a
Spiced
Table
Vinegar,
—
Mix
in
an
earthenware
pan
two
ounces
of
cloves,
a
quarter
of
an
ounce
of
mace,
and
the
same
quantity
each
of
orange
blossoms
and
cassia
bark.
Pour
a
quart
of
heated
strong
vinegar
over
the
spices,
and
let
the
mixture
digest
in
a
warm
place
for
a
week.
Strain,
filter
through
filter-paper,
and
bottle.
To
?nake
an
Arojnatic
Table
Vinegar
{Kecipe
l).
Chop
up
one
ounce
each
of
bay
leaves,
leaves
of
rosemary,
and
leaves
of
sage,
and
place
them
in
a
fireproof
earthenware
pan
;
add
thereto
a
quarter
of
an
ounce
each
of
cloves,
zedoary
root,
and
chillis.
Pour
on
the
mixture
a
quart
of
heated
strong
vinegar,
and
let
it
digest
in
a
warm
place
for
a
week.
Strain,
filter,
and
bottle.
To
?nake
an
Aromatic
Table
Vinegar
[Recipe
2).
Chop
up
one
ounce
each
of
thyme
leaves,
basil
leaves,
leaves
of
marjoram,
leaves
of
tarragon,
and
bean
leaves.
Add
thereto
half
an
ounce
each
of
chopped
shallots
and
celery.
Pour
on
the
mixture
a
quart
of
heated
strong
vinegar,
and
treat
as
in
the
last
recipe.
To
make
an
Aromatic
Table
Vinegar
[Recipe
3).
Chop
up
and
mix
half
a
pound
of tarragon
leaves,
and
a
quarter
of
a
pound
each
of
rocambole,
shallots,
anchovies,
capers,
and
bay
leaves.
Pour
over
them
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