450. Cress Or Celery Vinegar

Pour over a quart of the best vinegar to an ounce of celery or cress seeds, when dried and pounded; let them steep ten days, shake it every day, then strain and bottle in small bottles.

451. Horse-Radish Vinegar

Pour a quart of best vinegar on three ounces of scraped horse-radish, one drachm of cayenne, and an ounce of shred eschalot; let it stand a week. This is very cheap, and you have an excellent relish for cold beef, salads, etc. Horseradish is in perfection in November.

452. Garlic, Onion, Or Eschalot Vinegar

Put and chop two ounces of the root, pour over them a quart of the best vinegar, in a Dottle, shake it well every day for ten days; then pour off the clear liquor into half-pint bottles. A few drops of the garlic will flavour a pint of gravy, as it is very powerful.

453. Tarragon Vinegar

Fill a wide-mouthed bottle with fresh gathered tarragon leaves. They should be gathered on a dry day, just before it flowers, between Midsummer and Michaelmas. Pick the leaves off the stalks, and dry them a little before the fire; cover them with the best vinegar, and let them steep fourteen days; then strain them through a flannel jelly-bag till it is fine, then pour it into half-pint bottles, cork them tight, and keep them in a dry place.

454. Elder Flower Vinegar is prepared in the same manner as above, and other herbs also.

455. Green Mint Vinegar is made exactly the same way, and the same proportions, as basil vinegar. In housed lamb season, green mint is sometimes not to be got, it is then a welcome substitute.

456. Camp Vinegar

Take four table-spoonfuls of soy, a quarter of an ounce of cayenne pepper, six anchovies, bruised and chopped, walnut pickle a quarter of a pint, a clove of garlic shred fine; steep the whole for a month in a quart of the best vinegar, shake it four or five times a week, strain it through a tamis, and put it in half-pint bottles, close corked and sealed, or dipped in bottle cement.

457. Capsicum, Cayenne, Or Chili Vinegar

Pound fifty fresh red chilies, or capsicums, or a quarter of an ounce of cayenne pepper; steep in a pint of the best vinegar for a fortnight.

Catsups

These rank high, and deservedly so, amongst the lists of flavourings, particularly mushroom catsup, with the directions for the making of which we have been at considerable pains. You cannot be certain of having it good, unless you make it yourself, for no article is more adulterated and diluted than this most delicious and useful flavourer.

458. Walnut Catsup

Take three half sieves of walnut shells, put them into a tub, mix them up well with common salt, about a pound and a half. Let them stand six days, frequently beating and washing them; by this time the shells become soft and pulpy; then by banking them up on one side of the tub, raising the tub on the same side, the liquor will run clear off to the other; then take that liquor out. The mashing and banking may be repeated as long as any liquor runs. The quantity will be about three quarts. Simmer it in an iron pot as long as any scum rises; then add two ounces of allspice, two ounces of ginger, bruised, one ounce of long pepper, one ounce of cloves, with the above articles; let it boil slowly for half an hour; when bottled, take care that an equal quantity of spice goes into each bottle; let the bottles be quite filled up, cork them tight, and seal them over. Put them into a cool and dry place, for one year before they are used.