This is prepared by adding to every 100 pounds of the above 21 ounces of white pepper, 5 ounces of pimento, and 2.5 ounces of cloves,

mixing thoroughly by grinding together in a mill, then put in a warm spot and let stand for 10 days or 2 weeks. Finally strain.

Moutarde aux Epices

Mustard flour, yellow.  10 pounds

Mustard flour, brown.  40 pounds

Tarragon........... 1 pound

Basil, herb.......... 5 ounces

Laurel leaves........   12 drachms

White pepper........ 3 ounces

Cloves..............   12 drachms

Mace.............. 2 drachms

Vinegar............ 1 gallon

Mix the herbs and macerate them in the vinegar to exhaustion, then add to the mustards, and grind together. Set aside for a week or ten days, then strain through muslin.

In all the foregoing formulas where the amount of salt is not specified, it is to be added according to the taste or discretion of the manufacturer.

Mustard Vinegar

Celery, chopped fine. 32 parts

Tarragon, the fresh

herb......,..... 6 parts

Cloves, coarsely powdered ........... 6 parts

Onions, chopped fine 6 parts

Lemon peel, fresh,

chopped fine...... 3 parts

White-wine vinegar. . 575 parts

White wine.........515 parts

Mustard seed,

crushed.......... 100 parts

Mix and macerate together for a week or 10 days in a warm place, then strain off.

Ravigotte Mustard

Parsley............ 2 parts

Chervil............ 2 parts

Chives............ 2 parts

Cloves............. 1 part

Garlic............. 1 part

Thyme............ 1 part

Tarragon.......... 1 part

Salt............... 8 parts

Olive oil........... 4 parts

White-wine vinegar.. 128 parts Mustard flower, sufficient. Cut or bruise the plants and spices, and macerate them in the vinegar for 15 or 20 days. Strain the liquid through a cloth and add the salt. Rub up mustard with the olive oil in a vessel set in ice, adding a little of the spiced vinegar from time to time, until the whole is incorporated and the complete mixture makes 384 parts.