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Compound Vinegar

1 pound of tarragon. 4 ounces of mustard seeds. 6 cloves of garlic. 6 small onions. 4 ounces of elder blossoms. 2 ounces of long pepper. 1/4 ounce of cloves. 4 quarts of white wine vinegar.

Put all together to steep in a two-gallon jug corked tight and let stand several weeks before using.

With such compounds as the above and others doubtless more fanciful than useful we may suppose d'Albignac of Limousin filled the vials which he sold by the case to the fashionable salad-crazed Londoners of sixty years since.