[Modern cookery, in all its branches

Gather the tarragon just before it blossoms, which will be late in July, or early in August ; strip it from the larger stalks, and put it into small stone jars or wide -necked bottles, and in doing this twist aome of the branches so as to bruise the leaves and wring them asunder ; then pour in sufficient distilled or very pale vinegar to cover the tarragon ; let it infuse for two months, or more : it will take no harm even by standing all the winter. When it is poured off, strain it very clear, put it into small dry bottles, and cork them well. Sweet basil vinegar is made in exactly the same way, but it should not be left on the leaves more than three weeks. The jars or bottles should be filled to the neck with the tarragon before the vinegar is added : its flavour is strong and peculiar, but to many tastes very agreeable. It imparts quite a foreign character to the dishes for which it is used. BOTTLED TOMATAS, OR TOMATA CATSUP. EPICUREAN SAUCE, TARRAGON VINEGAR, [chap. Vii. GREEN MINT VINEGAR. Slightly chop, or bruise, freshly-gathered mint, and put it into bottles ; till them nearly to the necks, and add vinegar as for tarragon : in forty days, strain it otf, and bottle it for use. The mint itself, ready minced for sauce, will keep well in vinegar, though the colour will not he very good. The young leaves stripped from the stems, should be used for this preparation. CUCUMBER VINEGAR. First wipe, and then, without paring, slice into a stone jar some young and quickly-grown cucumbers ; pour on them as much boiling vinegar as will cover them well, with a teaspoonful of salt, and twothirds as much of peppercorns to the pint and a half of vinegar : it may remain on them for a month, or even for two, if well defended from the air : it should then be strained, allowed to settle, and poured quite clear into small dry bottles, which should be well corked. A mild onion can be intermixed with the cucumbers, when its flavour is considered an improvement CELERY VINEGAR. Throw into a pint and a half of ready boiling vinegar a few grains of cayenne, or half an ounce of peppercorns, a large saltspoonful of salt, and a pint of the white part of the roots and stems of some fine fresh celery sliced up thin : let it boil for two or three minutes, turn it into a stone jar, and secure it well from the air as soon as it is cold. It may be strained off and bottled in three or four weeks, but may remain as many months in the jar without injury. ESCHALOT, OR GARLIC VINEGAR. On from four to six ounces of eschalots or on two of garlic peeled and bruised, pour a quart of the best vinegar; stop the jar or bottle close, and in a fortnight or three weeks the vinegar may be strained off for use : a few drops will give a sufficient flavour to a sauce, or to a tureen of gravy. Eschalots, 4 to 6 oz.; or, garlic, 2 to 4 oz.; vinegar, 1 quart: 16 to 21 days Obs, — These roots may be used in smaller or in larger proportion, as a slighter or a stronger flavour of them is desired, and may remain longer in the vinegar without any detriment to it ESCHALOT WINE. This is a far more useful preparation even than the preceding one, since it can be used to impart the flavour of the eschalot to dishes for