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Tarragon Vinegar, for Salads and Various Sauces

Gather the tarragon on a dry day, just before the plant begins to bloom. This will be late in July, or in the early part of August. Pick the leaves from the stalks, and with them fill wide-mouthed glass bottles up to the neck, and in doing so bruise the leaves slightly that their flavour may more easily escape. Cover with best white-wine vinegar, tie bladder over the mouths of the bottles, and then let the leaves infuse six weeks or two months. Pour off the liquid, strain through muslin till it is quite clear, put it into small bottles, and cork down securely. Store in a dry place. Time, about two months.