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Salad Vinegar

Take three ounces each of shallots, sweet savory, chives, and tarragon. Bruise them in a mortar, put them into a large stone jar, and with them two table-spoonfuls of dried and powdered mint, and the same of balm. Pour over all a gallon of the best vinegar, cork the bottle securely, and put it in the sun. At the end of a fortnight strain the vinegar through a filtering-bag, put it into small bottles, cork these tightly and use the vinegar for salads, etc., instead of ordinary vinegar.