Celery Vinegar

Pour over one ounce of celery-seeds one quart of the best vinegar, having the celery-seeds dried and pounded, and let them steep in it for ten days, shaking it every day; then strain and pour into small bottles. It is very good for flavoring.

Fine Herbs Vinegar

Take equal quantities of tarragon, burnet, chervil and cress, all of which should have been gathered the day before. Fill a wide-mouthed bottle or jar with this, adding also two cloves of garlic and a green pepper. Cover the whole with vinegar, cork the bottle tightly, and place it in a warm temperature for a fortnight. Strain the vinegar through a fine hair-sieve, pressing the herbs well. Then filter through paper until quite clear. Pour into bottles and keep tightly corked.

Garlic Vinegar

Peel and chop three-quarters of an ounce of garlic, pound three cloves and grate half a nutmeg; put them all into a bottle, pour over a pint of vinegar, cork the bottle, shake it every day for a week, strain and put into small bottles, and cork securely.

Horseradish Vinegar

Put three ounces of finely-chopped horseradish into a jar or a bottle, add one drachm of cayenne, one ounce of bruised onions, a small quantity of black pepper and celery-seeds, pour over one quart of vinegar, let remain for fourteen days, then filter off all the liquor, put it in bottles, cork them down, and the vinegar is ready for use. This can be employed to advantage in mixing mustard, or as a relish for cold meats, salads, etc.

Tarragon Vinegar

Gather the shoots of tender tarragon the day before they are wanted. Put into a gallon jar as many as they will hold without pressing them down, add the thinly-pared rind of two lemons, also half a dozen cloves, fill the jar with white wine vinegar, cork it tightly, and allow it to stand in the sun for two or three weeks. Strain the vinegar through a cloth, squeezing the tarragon leaves well, and wringing them in the cloth, filter it through paper, and then bottle it.

Tomato Vinegar

Cut three dozen large, ripe tomatoes into quarters, but do not separate them; rub one-half pound of salt over, put them into a large jar, and set it in a cool oven, or by the side of the fire for a day or two. Then put in one-half pint of mustard seed, a sliced clove of garlic, and a little each of cloves, mace and grated nutmeg. Pour over them two quarts of boiling vinegar, tie a piece of parchment or bladder over the jar, and keep it in a warm place for six days, shaking it well every day Afterwards place the jar in a dry store-cupboard for two or three weeks; then strain the liquor, and when clear put it into small bottles and keep them tightly corked.

Walnut Vinegar

Prepare some brine sufficiently strong to float an egg, then put some green walnut shells in it, and allow them to soak for fourteen days. At the end of that time drain the shells, and leave them in the sun for nine days. Place the shells in a large stone jar, cover them well with boiling vinegar, and leave them for a week. Drain the vinegar off the shells, boil it up again, and pour it over the shells. Keep the jar closely covered until ready to use the vinegar.