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Soyer's Table Mustard

Steep mustard seed in twice its bulk of distilled ounces of the scraped root, 1 ounce of minced shallots, 1 drachm cayenne, to 1 quart vinegar. 1774. Garlic Vinegar is made with 2 ounces minced garlic to 1 quart wine vinegar. vinegar for 8 days; grind to a paste, and put 1775. Shallot Vinegar in the same it into pots, thrusting a red-hot poker into manner, using challots instead of garlic. each. 1776. Chili Vinegar, with 50 chillies 1787. Moutarde à l'Estragon. Gently (peppers) cut or bruised (or 4 ounce cayenne dry 1 pound black mustard seed: then powpepper), to 1 pint of the best vinegar; digest der it fine, and mix it with 2 ounces salt, and for 14 days, strain, and keep in half-pint sufficient tarragon vinegar to make a paste. bottles.

In a similar way are prepared several other Camp Vinegars. Take 12 mustards, by employing vinegars flavored chopped anchovies, 2 cloves of garlic minced, with the respective substances, or walnut or 1 drachm cayenne, 2 ounces soy, 4 ounces mushroom catsup, or the liquors of the richer walnut catsup, and 1 pint best vinegar; digest pickles, in proportions to suit the taste.