Take a sufficient quantity of green tarragon leaves, (picked from the stalks) and put them into a wide-mouthed glass jar till it is half full; pressing them down hard. Then fill up the jar with the best cider-vinegar, and cork it closely. Let it infuse a week or two. Then pour off the vinegar into a pitcher, remove all the tarragon from the jar, and put in an equal quantity of fresh leaves of the plant, and pour back the same vinegar from the pitcher. Cork it again, and let the last tarragon remain in the jar. In another fortnight the vinegar will be sufficiently flavoured -with tarragon to use it for French mustard, or for other purposes. Then peel a clove of garlic, (not more than one,) and mince it as fine as possible. Mix it into four ounces (a quarter of a pound) of the best mustard-powder, in a deep white pan. Take a jill, or two large wine-glasses of the tarragon vinegar, (strained from the leaves,) pour it into a mug, and mix with it thoroughly an equal quantity of salad oil. Then with the mixture of vinegar and oil, moisten the mustard-powder, gradually, (using a wooden spoon,) till you get it a very little thicker than the usual consistence of made mustard. Put it into small clean, white jars, and cork them closely.

If you find that the above quantity of oil and vinegar will make the mustard too thin, you need not use the whole of the liquid. If the mustard seems too thick, dilute it gradually with a little more of the oil and vinegar.

This mustard is very superior to the common preparation, and is universally liked; particularly with beef and mutton. It must be kept closely corked. It is usual to bring it to table in the little white jar, with a small spoon beside it.

The herb tarragon may be had green and fresh in July and August. It is much used in French cookery, as a seasoning for stews, soups, etc.

Tarragon vinegar is very good with boiled cabbage or greens. The tarragon leaves of the second infusion should be kept remaining in the jar, pouring off the vinegar from them as it is wanted. A small quantity may be kept in a cruet; retaining the leaves at the bottom.