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German Mustard

Take half a pint of good white vinegar, a sprig of fresh tarragon, a bay-leaf, a small onion chopped, a clove of garlic minced small, six crushed cloves, half a tea-spoonful of black peppercorns crushed, and a salt-spoonful of salt. Boil these together, strain, and when the strained liquor has cooled a little, mix it with sufficient pure mustard to make it of the proper consistency for use.