Tarragon should be gathered on a dry day, just before the plant
flowers. Pick the green leaves from the stalks, and dry them a
little before the fire. Then put them into a wide-mouthed stone
jar, and cover them with the best vinegar, filling up the jar. Let
it steep fourteen days, and then strain it through a flannel bag.
Pour it through a funnel into half-pint bottles, and cork them
well.