Ravigotte Mustard.—
| Parsley | 2 parts |
| Chervil | 2 parts |
| Chives | 2 parts |
| Cloves | 1 part |
| Garlic | 1 part |
| Thyme | 1 part |
| Tarragon | 1 part |
| Salt | 8 parts |
| Olive oil | 4 parts |
| White-wine vinegar | 128 parts |
| Mustard flower, sufficient |
Cut or bruise the plants and spices, and macerate them in the vinegar for 15 or 20 days. Strain the liquid through a cloth and add the salt. Rub up mustard with the olive oil in a vessel set in ice, adding a little of the spiced vinegar from time to time, until the whole is incorporated and the complete mixture makes 384 parts. {216}
CONDIMENTS, TESTS FOR ADULTERATED: See Foods.
CONDITION POWDERS FOR CATTLE: See Veterinary Formulas.
CONDUCTIVITY OF ALUMINUM ALLOYS: See Alloys.