Ravigotte Mustard.—Put half a pint of brown mustard seed in a basin with one or two tablespoonfuls each of parsley, tarragon, chervil, and burnett, and a good saltspoonful each of cloves, celery seed, mace and shallot, and pour to these enough white wine vinegar to cover them; let it all steep for twenty-four hours, then pound well and rub it all through a fine sieve, moistening it all with a little more vinegar to get it to the right consistency; then pack in littlejars or wide-mouthed bottles, and cork down closely.