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Tarragon Vinegar

Put fresh tarragon leaves into a stone jar, and pour on them a sufficient quantity of the best wine pounds; fresh parsley, chervil, celery, and vinegar to cover them. Set the jar in a warm tarragon, of each 1/2 ounce; garlic, 1 clove; 12 place for 14 days; then strain through a jelly salt anchovies (all well chopped); grind well bag. In the same way may be made elderflower, basil, green mint, and Burnet vinegars. 1772. Cress and Celery Vinegars are made with 1/2 ounce of the bruised seed to a quart of vinegar.