Dissolve three ounces of salt in a quart of boiling vinegar, and
pour it hot upon two ounces of scraped horseradish. Cover the jar
closely and let it stand twenty-four hours. Strain it and then mix
it by degrees with the best flour of mustard. Make it of the usual
thickness, and beat it till quite smooth. Then put it into wide-mouthed
bottles and stop it closely.