Grated Horseradish and Horseradish Ribbons

Grated horseradish should be made of clean, fresh horseradish root, peeled or scraped, washed and dried, then rubbed against a large grater; it can either be served fresh or put into a stone jar with salt and vinegar, corking it well to preserve till needed. For horseradish ribbons, peel the root the same as for grating, and scrape it with the sharp blade of a knife, held at an angle from the top to the bottom; by this method fine ribbons of the root are obtained; let them be as long as it is possible to have them. Long horseradish should be used for this purpose.