Mint Vinegar

A wide-mouthed bottle or bottles. Fill them (loosely) with nice, fresh mint leaves, then add good vinegar to fill the bottle or bottles; cork well. Allow to stand for two or three weeks, and at the expiration of this time strain into fresh bottles and cork securely. Useful when mint is not in season.

Garlic Vinegar

Steep an ounce of garlic in 2 quarts of the best white vinegar; add a nutmeg scraped. This vinegar is much esteemed by the French.

Currant Vinegar

Two quarts black currants, 1 pint best vinegar, 1 1/2 lbs. white sugar.

Well bruise the currants and place into a basin with the vinegar; let it stand 3 or 4 days, and then strain into an earthen jar; add the sugar, set the jar in a saucepan of cold water and boil for an hour. When cold, bottle; it is the better for keeping.

Raspberry Vinegar

To 4 quarts red raspberries put enough vinegar to cover, 1 lb. sugar to every pint of juice.

Let the raspberries and vinegar stand for 24 hours; scald and strain; add sugar, boil 20 minutes, skim well, and when cold bottle.