1903 The still-room by C. Roundell

The StilLRoo7n

pound of salt, a pound of mustard, half an ounce each of dried garlic, dried thyme, dried tarragon, and mixed spices — all finely powdered. The mixture should be stored in air-tight boxes or bottles. To make a Spiced Table Vinegar, — Mix in an earthenware pan two ounces of cloves, a quarter of an ounce of mace, and the same quantity each of orange blossoms and cassia bark. Pour a quart of heated strong vinegar over the spices, and let the mixture digest in a warm place for a week. Strain, filter through filter-paper, and bottle. To ?nake an Arojnatic Table Vinegar {Kecipe l). Chop up one ounce each of bay leaves, leaves of rosemary, and leaves of sage, and place them in a fireproof earthenware pan ; add thereto a quarter of an ounce each of cloves, zedoary root, and chillis. Pour on the mixture a quart of heated strong vinegar, and let it digest in a warm place for a week. Strain, filter, and bottle. To ?nake an Aromatic Table Vinegar [Recipe 2). Chop up one ounce each of thyme leaves, basil leaves, leaves of marjoram, leaves of tarragon, and bean leaves. Add thereto half an ounce each of chopped shallots and celery. Pour on the mixture a quart of heated strong vinegar, and treat as in the last recipe. To make an Aromatic Table Vinegar [Recipe 3). Chop up and mix half a pound of tarragon leaves, and a quarter of a pound each of rocambole, shallots, anchovies, capers, and bay leaves. Pour over them 44