Dry and pound half an ounce of cress-send (such as is sown in the garden with mustard), pour upon it a quart of the best vinegars let it steep ten days, shaking it up every day. This is very strongly flavored with cress, - and for salads, and cold 12 meats, etc, it is a great favorite with many; - the quart of sauce costs only a halfpenny more than the vinegar. Celery vinegar may be made in the same manner.