_Ingredients._—Vinegar, mint. _Mode._—Procure some nice fresh mint,
pick the leaves from the stalks, and fill a bottle or jar with them.
Add vinegar to them until the bottle is full; _cover closely_ to
exclude the air, and let it infuse for a fortnight. Then strain the
liquor, and put it into small bottles for use, of which the corks
should be sealed. _Seasonable._—This should be made in June, July or
August.