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Vinegar, Seasoned, for Salads

Take of shallots, tarragon, savory, and chives, three ounces each, and of balm and mint one ounce each; dry these ingredients very carefully, and bruise them. Put them in a wide-mouthed bottle, pour upon them a gallon of vinegar, and cork the bottle securely. Put it in a warm place, leave it for two or three weeks till the vinegar is strongly flavoured, pour off the liquor, and press the herbs very dry with a wooden spoon. Let the vinegar stand to settle for a few hours, filter it, and put it into small bottles. Cork closely, and store for use.