Obs. This is very strongly flavoured with cress; and for salads and cold meats, &c. it is a great favourite with many: the quart of sauce costs only a half-penny more than the vinegar.
Celery vinegar is made in the same manner.
The crystal vinegar ([No. 407*]), which is, we believe, the pyroligneous acid, is the best for receiving flavours, having scarcely any of its own.
Green Mint Vinegar,—(No. 398.)
Is made precisely in the same manner, and with the same proportions as in [No. 397].
Obs.—In the early season of housed lamb, green mint is sometimes not to be got; the above is then a welcome substitute.
Burnet or Cucumber Vinegar.—(No. 399.)
This is made in precisely the same manner as directed in [No. 397]. The flavour of burnet resembles cucumber so exactly, that when infused in vinegar, the nicest palate would pronounce it to be cucumber.
Obs.—This is a very favourite relish with cold meat, salads, &c.
Burnet is in best season from midsummer to Michaelmas.