To make TARRAGON VINEGAR.
TAKE tarragon just as it is going into bloom,
strip off the leaves, and to every pound of leaves
put a gallon of strong white wine vinegar in a
stone jug to ferment for a fortnight, then run it
through a flannel bag; to every four gallons of
vinegar put half an ounce of isinglass dissolved
in cyder, mix it well with vinegar, then put it
into large bottles, and let it stand one month to
fine, then rack it off, and put it into pint bot-
tles for use.