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Herbs, Vinegar Of

The flavour of herbs may be extracted by being soaked in vinegar, and in this form may be used for soups and sauces, when fresh herbs cannot be obtained. Gather the herbs on a dry day, and at the proper season. Pick the leaves from the stalks, and fill a wide-mouthed bottle with them. The leaves may be shaken together, but must not be pressed down. Pour the best pickling vinegar over them, let them infuse for a month, then strain and bottle for use. Probable cost, 10d. per pint.