PREPARATION OF PICKLES AND MUSTARD. 427 



Moutarde aux epices is prepared by extracting 18 ozs. of tarra- 

 gon leaves, 7 ozs. of basil, 1J oz. of bay leaves, 3J ozs. of white 

 pepper, If oz. of cloves, and 0.35 oz. of mace with vinegar and 

 mixing the extract with mustard prepared in the ordinary manner 

 from ground mustard-seed, brown 44 Ibs., white 11 Ibs., and 

 vinegar 8J Ibs. 



Moutarde aromatisee. Boil ground mustard-seed, brown 22 

 Ibs., white 44 Ibs. with 9 Ibs. of vinegar, and add oil of tarragon 

 1 oz., oil of thyme J oz., oil of mace 0.35 oz., and oil of cloves 

 0.17 oz., all previously dissolved in very strong vinegar. 



English mustard. Ground mustard-seed 9 Ibs., wheat flour 

 9 ozs., common salt If lb., cayenne pepper 2f ozs. } and as much 

 vinegar and water as required. 



