Cress Vinegar.—(No. 397*.)
Dry and pound half an ounce of cress-seed (such as is sown in the garden with mustard), pour upon it a quart of the best vinegar, let it steep ten days, shaking it up every day.
Obs. This is very strongly flavoured with cress; and for salads and cold meats, &c. it is a great favourite with many:[270] 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.