1860 A Treatise on the Manufacture , Imitation, Adulteration and Reduction of Foreign Wines, Brandies, .

188

VINEGAR.

' ~ . ounces of soy, 4 ouncqs of walnut catchup, and a pint of the best vinegar; digest for a n10nth, and strain. Camp ~inegar. -Vinegar a quart, walnut catchup a pint, mushroom catchup 3 tablespoorni– f ul, garlic 4 heads, Cayenne ~ ounce, soy 2 table– spoonsful, port wine 2 glasses, 3 anchovies, and a tablespoonful of salt; put them into a bottle, shake daily for a month, and decant. Tarragon Vinegar.-Put fresh tarragon leaves into a stone jar, and pour on them a sufficient quantity of the best wine vinegar to cover them. Set the jar in a warm place for four-teen days ; then strain through a jelly-bag. Curry Vinegar.-lnfuse 12 ounces of curry pO"\vder in a gallon of Yinegar, near the fire for five days. Used as a flavoring. Seville Orange-peel Yinegar.-Scvillc Orange– peel ! pound, vinegar 1 gallon .; leave stand fourteen days, and strain.