426 VINEGAR, CIDER, AND FRUIT-WINES. 



12 ozs., common salt 2f ozs., wine-vinegar 8J ozs., a like quantity 

 of white-wine, and water 16 ozs. 



Aromatic, or hygienic mustard. Ground mustard-seed, white 23 

 ozs., brown 12 ozs., wine-vinegar 17 J ozs. Extract allspice 0.35 

 oz., cassia, white pepper, and ginger of each 0.17 oz., with alcohol 

 1J oz., and water 8J ozs., add 3J ozs. of common salt and a like 

 quantity of sugar, filter the whole and add it to the mustard. 



Diisseldorf mustard. Ground mustard-seed freed from oil, 

 brown 3 ozs., white 8J ozs., boiling water 26J ozs., wine-vine- 

 gar 18 ozs., cinnammon 0.17 oz., cloves 0.1 oz., sugar 11 ozs., 

 white-wine 18 ozs. 



Sour Dusseldorf mustard. Fill 2 casks with vinegar, steep in 

 one of the casks 2 Ibs. of origan leaves, and in the other an ordi- 

 nary bucket full of onions cut up, and let them digest for 2 days. 

 Then braise 44 Ibs. of white mustard-seed and 66 Ibs. of brown ; 

 put this in a vat and add 1 Ib. of pulverized cloves, 1J Ib. of 

 pulverized coriander-seeds, and 4J gallons of each of the pre- 

 pared vinegars. Stir the whole thoroughly and grind it twice 

 in a mill. To every gallon of this add and mix thoroughly with 

 it 1 Ib. of salt dissolved in 1 quart of the onion vinegar. 



Sweet Kremser must-mustard. Ground mustard-seed, brown 10 

 Ibs., white 5 Ibs., is intimately mixed with 3 Ibs. of freshly 

 pressed must, and boiled down to the desired consistency. 



Sour Kremser must-mustard. Boil to a stiff paste 15 Ibs. of 

 brown mustard ground, and 5 Ibs. of white mustard ground, 

 together with 4 Ibs. of must, and after cooling stir in 4 Ibs. of 

 vinegar. 



Moutarde de maille. Cut up 8 ozs. of fresh tarragon leaves 

 without the stems, 2J ozs. of basil, 2 ozs. of bay leaves and 4 ozs. 

 of rocambole (a species of garlic). Place these ingredients in a 

 glass alembic, pour 2J quarts of strong wine-vinegar over them, 

 and, to allow the vapors to escape, tie up the mouth of the 

 alembic with a piece of perforated moist bladder. Place the 

 alembic upon hot sand for 4 days, then filter the fluid first through 

 linen and then through blotting paper. Add to this aromatic 

 vinegar, 1 oz. of common salt, then stir it into a thick paste with 

 ground brown mustard-seed, and keep the mustard in earthenware 

 jars tied up with bladder. 



