flavours, having scarcely any of its
own.

_Green Mint Vinegar_,--(No. 398.)

Is made precisely in the same manner, and with the same proportions as
in No. 397.

_Obs._--In the early season of housed lamb, green mint is sometimes not
to be got; the above is then a welcome substitute.

_Burnet or Cucumber Vinegar._--(No. 399.)

This is made in precisely the same manner as directed in No. 397. The
flavour of burnet resembles cucumber so exactly, that when infused in
vinegar, the nicest palate would pronounce it to be cucumber.

_Obs._--This is a very favourite relish with cold meat, salads, &c.

Burnet is in best season from midsummer to Michaelmas.

_Horseradish Vinegar._--(No. 399*.)

Horseradish is in highest perfection about November.

Pour a quart of best vinegar on three ounces of scraped horseradish, an
ounce of minced eschalot, and one drachm of Cayenne; let it stand a
week, and you will have an excellent relish for cold beef, salads, &c.
costing scarcely any thing.

N.B. A portion of black pepper and mustard, celery or cress-seed, may be
added to the above.

_Obs._--Horseradish powder (No. 458*).

_Garlic Vinegar._--(No. 400.)

Garlic is ready for this purpose from midsummer to Michaelmas.

Peel and chop two ounces of garlic, pour on them a quart of white wine
vinegar, stop the jar close, and let it steep ten days, shaking it well
every day; then pour off the clear liquor into small bottles.

_Obs._--The cook must be careful not to use too much of this; a few
drops of it will give a pint of gravy a sufficient smack of the garlic,
the flavour of which, when slight and well blended, is one of the finest
we have; when used in excess, it is the most offensive.

The best way to use garlic, is to send up some of this vinegar in a
cruet, and let the company flavour their own sauce as they like.

N.B. The most elegant preparation of the onion tribe is the eschalot
wine, No. 402.

_Eschalot Vinegar_,--(No. 401.)

Is made in the same manner, and the cook should never be without one of
these useful auxiliaries; they cost scarcely any thing but the little
trouble of making, and will save a great deal of trouble in flavouring
soups and sauces with a taste of onion.

N.B. Eschalots are in high perfection during July, August, and
September.

_Eschalot Wine._--(No. 402.)

Peel, mince, and pound in a mortar, three ounces of eschalots, and
infuse them in a pint of sherry for ten days; the