Marinated String Beans

Blanch lightly a sufficient quantity of large string beans, drain, refresh, and set them in a stone crock, and pour over some boiling water and vinegar, mixed by halves, some salt, cloves, and tarragon leaves added; the next day drain off the vinegar, boil it once more, and pour it again over the beans, with some English mustard diluted in Chili vinegar: serve on side dishes with a little of the vinegar in which they have marinated.