Camp Vinegar

One head of garlic cut in slices, half an ounce of cayenne, a large glass of soy, one of mushroom or walnut ketchup, a pint of the best vinegar, and a little spirit of cochineal to give it a fine colour. Shake it often for five or six weeks; filter, and bottle it in small bottles.

Shallot Vinegar

Split six or eight shallots, put them into a quart bottle, and fill it up with the best vinegar, stop it close, and in a month it will be fit for use.

Tarragon Vinegar

Fill a wide-mouthed bottle with fresh-gathered tarragon leaves; they are best between Midsummer and Michaelmas, just before flowering, and should be gathered on a dry day. Pick the leaves off the stalks and dry them a little before the fire, cover them with the best vinegar; let them steep fourteen days, then strain, bottle, and cork it well; keep it in a dry place. Elderflower, chervil, basil, burnet, and many other herbs, may be made to flavour vinegar in the same way.

An Excellent Vinegar For Salads

Take tarragon, savory, chives, and shallots, each three ounces; a handful of the tops of mint and balm, all dried and pounded. Put them into a wide-mouthed bottle with a gallon of the best vinegar, cork it close, set it in the sun, and in a fortnight strain it off and squeeze the herbs. Let it stand to settle, then strain through a filtering-bag and bottle it.