1776. Chili Vinegar

1776.     Chili Vinegar, with 50 chillies (peppers) cut or bruised (or 1/4 ounce cayenne pepper), to 1 pint of the best vinegar; digest for 14 days, strain, and keep in half-pint bottles.

1777. Camp Vinegars

1777. Camp Vinegars. Take 12 chopped anchovies, 2 cloves of garlic minced, 1 drachm cayenne, 2 ounces soy, 4 ounces walnut catsup, and 1 pint best vinegar; digest for 1 month, and strain. Or: vinegar, 1 quart; walnut catsup, 1 pint; mushroom catsup, 3 table-spoonfuls: garlic, 4 heads; cayenne, 1/2 ounce; soy, 2 table-spoonfuls; port wine, 2 glasses; 3 anchovies, and 1 table-spoonful of salt; put them into a bottle, shake daily for a month, and decant.

1778. Curry Vinegar

1778.    Curry Vinegar. Infuse 3 ounces curry powder in 1 quart vinegar, near the fire, for 3 days.

1779. Superfine Raspberry Vinegar

1779.       Superfine Raspberry Vinegar. Pour 1 quart vinegar on 1 quart raspberries ; the next day press and strain the juice upon another quart of the fruit, and repeat this every day for 6 days. Then add 1 pound white sugar to every pint of the vinegar, and put it into a jar, which must be placed in a pot of boiling water to be scalded through.

1780. Fine Raspberry Vinegar

1780. Fine Raspberry Vinegar. Bruised ripe raspberries and white wine vinegar, of each 3 pints; macerate 24 hours, press, strain, and to each pint add white sugar, 1 pound; boil, skim, cool, and to each pint add brandy, 2 ounces. In a similar way may be made Strawberry Vinegar and Cherry Vinegar.

1781. Raspberry Vinegar

1781.    Raspberry Vinegar. Macerate

2  pounds fresh raspberries with 1 pint best vinegar for 14 days, and strain: or, to 1 quart of juice add 2 ounces strong acetic acid or enough to render it sufficiently acid.

1782. Raspberry Vinegar from Raspberry Syrup

1782.    Raspberry Vinegar from Raspberry Syrup. Mix together 2 pints raspberry syrup and 1/2 fluid ounce acetic acid. Added to iced water according to taste, this is one of the most delightful of refrigerant drinks.

1783. Eschalot Wine

1783.    Eschalot Wine. Bruised shallots,

3  ounces; sherry wine, 1 pint; infuse for 10 days; 1 ounce scraped horseradish and 1 drachm thin lemon-peel may be added. Dr. Kitchener says this is the most elegant preparation of the onion tribe. "Wines of several herbs may be made in the same proportion as the vinegars.

1784. Table Mustard

1784.    Table Mustard. Mix 8 spoonfuls of flour of mustard with 2 of salt and 9 of water. Mix to a smooth paste, add 6 spoonfuls more water, and mix.

1785. Le Normand's Superior Table Mustard

1785.    Le Normand's Superior Table Mustard. Take of best flour of mustard, 2 pounds; fresh parsley, chervil, celery, and tarragon, of each 1/2 ounce; garlic, 1 clove; 12 salt anchovies (all well chopped); grind well together, add of salt, 1 ounce; grape juice or sugar sufficient to sweeten, with sufficient water to form the mass into a thinnish paste by trituration in a mortar. When put into pots, a red-hot poker is to be thrust into each, and a little vinegar afterwards poured upon the surface.