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French Mustard

1/4 Pound Mustard 4 1 Pint of Vinegar and Water, equal proportions Rice Flour, Salt, Calamus Root, Honey Pour water and vinegar over mustard, add pinch of salt, calamus root size of pea. Put it on the fire and when it boils add tablespoon of flour; let boil twenty minutes, stirring constantly; just before taking it off, stir in teaspoon of honey.

When cool, bottle and cork tightly.