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Tarragon Vinegar

Gather the shoots of tender tarragon the day before they are wanted. Put into a gallon jar as many as they will hold without pressing them down, add the thinly-pared rind of two lemons, also half a dozen cloves, fill the jar with white wine vinegar, cork it tightly, and allow it to stand in the sun for two or three weeks. Strain the vinegar through a cloth, squeezing the tarragon leaves well, and wringing them in the cloth, filter it through paper, and then bottle it.