_Ingredients._—¼ lb. of scraped horseradish, 1 oz. of minced shalot, 1
drachm of cayenne, 1 quart of vinegar. _Mode._—Put all the ingredients
into a bottle, which shake well every day for a fortnight. When it
is thoroughly steeped, strain and bottle, and it will be fit for use
immediately. This will be found an agreeable relish to cold beef,
&c. _Seasonable._—This vinegar should be made either in October or
November, as horseradish is then in its highest perfection.