| Brown mustard flour | 40 parts |
| Yellow mustard flour | 20 parts |
| Vinegar | 6 parts |
| Tarragon vinegar | 6 parts |
Boil the mustard in the vinegar and add the tarragon vinegar.
Tarragon Mustard, Sharp.
Moutarde Aux Epices.—
| Mustard flour, yellow | 10 pounds |
| Mustard flour, brown | 40 pounds |
| Tarragon | 1 pound |
| Basil, herb | 5 ounces |
| Laurel leaves | 12 drachms |
| White pepper | 3 ounces |
| Cloves | 12 drachms |
| Mace | 2 drachms |
| Vinegar | 1 gallon |
Mix the herbs and macerate them in the vinegar to exhaustion, then add to the mustards, and grind together. Set aside for a week or ten days, then strain through muslin.
In all the foregoing formulas where the amount of salt is not specified, it is to be added according to the taste or discretion of the manufacturer.
Mustard Vinegar.—
| Celery, chopped fine | 32 parts |
| Tarragon, the fresh herb | 6 parts |
| Cloves, coarsely powdered | 6 parts |
| Onions, chopped fine | 6 parts |
| Lemon peel, fresh, chopped fine | 3 parts |
| White-wine vinegar | 575 parts |
| White wine | 515 parts |
| Mustard seed, crushed | 100 parts |
Mix and macerate together for a week or 10 days in a warm place, then strain off.