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Horseradish Vinegar

Put three ounces of finely-chopped horseradish into a jar or a bottle, add one drachm of cayenne, one ounce of bruised onions, a small quantity of black pepper and celery-seeds, pour over one quart of vinegar, let remain for fourteen days, then filter off all the liquor, put it in bottles, cork them down, and the vinegar is ready for use. This can be employed to advantage in mixing mustard, or as a relish for cold meats, salads, etc.