Tarragon Vinegar

Strip off the leaves of tarragon just as it is going into bloom, and to every pound of leaves put a gallon of strong white-wine vinegar in a stone jug, to ferment for a fortnight.

Then fun it through a flannel bag, and to every four gallons of vinegar put half an ounce of isinglass dissolved in cyder. Mix it well, put it into large bottles, and let it stand a month to fine. Then rack it off into pint bottles, and use it as it is wanted.

Sugar Vinegar

To six gallons of water put nine pounds of brown sugar, and so ill proportion for any greater quantity. Boil it for a quarter of an hour, and put it lukewarm into a tub. Put to it a pint of new barm, and let it work four or five days. Stir it up three or four times a day, then turn it into a clean iron-hooped barrel, and set it in the sun. If made in February, it will be fit for use in August. It may be used for most sorts of pickles, except mushrooms and walnuts. This is nearly the same as that mentioned under the title of Common Vinegar.

Cucumbers, Called Gerkins

The cucumbers must be as free from spots as possible, and of the smallest size. Put them into strong salt and water for nine or ten days, or till they are quite yellow, and stir them twice a day at least, or they will grow soft. When perfectly yellow, pour the water from them, and cover them with plenty of vine leaves. Set the water over the fire, and when it boils pour it upon them, and set them upon the hearth to keep warm : when the water is nearly cold, make it boiling hot again, and pour it upon them. Proceed in this manner till they are of a fine green, which they will be in four or five times. Be careful to keep them well covered with vine leaves, with a cloth and dish over the top to keep in the steam, which will help to green them the sooner.

When greened, put them in a hair sieve to drain, and make the following pickle for them : To every two quarts of white wine vinegar, put a quarter of an ounce of mace, ten of twelve cloves, an ounce of ginger cut into slices, the same of black pepper, and a handful of salt : boil all together for five minutes, pour it hot upon the pickles, and tie them down with a bladder for use. A clove of garlic may be added.

Cucumbers In Slices

Slice some large cucumbers before they are too ripe, and put them into an earthen pan. To every dozen of cucum-bers, slice two large onions, putting a handful of salt between every row: cover them with a dish, and let them stand twenty-four horns; put them into a cullender, and let them dry well; put them into a jar, cover them over with white-wine vinegar, and let them stand four hours: pour the vinegar from them into a saucepan, and boil it with a little salt, mace, whole pepper, a large race of ginger sliced, and then pour on them the boiling vinegar. Cover them close, and when they are cold, tie them down, and if wanted for use in a few days, reboil the vinegar.