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Horseradish Vinegar

Put into a jar, four ounces of grated horseradish, a teaspoonful of cayenne, two teaspoonfuls of salt and one tablespoonful of mustard; pour over them a quart of boiling vinegar, and set the jar, covered, by the fire for a fortnight; then boil up the vinegar, let it cool, strain through a jelly-bag, and bottle. It is an excellent relish for salads, cold meats, etc. The same means may be used for peppers, mushrooms, green walnuts and other articles, the flavor of which is desired. CHAPTER XXI.