Mustard may be flavoured in various ways, with Tarragon, shalot, celery, and many other vinegars, herbs, spices, &c.; but this is more customary in France than in England, as there it is merely considered a "vehicle of flavours," as it has been termed.

Any kind of game may be hashed by the above recipe, and the flavour may be varied by adding flavoured vinegars, curvy powder, &c.; but we cannot recommend these latter ingredients, as a dish of game should really have a gamy taste; and if too many sauces, essences, &c., are added to the gravy, they quite overpower and destroy the flavour the dish should possess.

He liked to call for a bowl, some cracked ice, lemon, garlic, paprika, salt, pepper, vinegar, and oil and make a rite of it.

We recommend our correspondent, Qy? to steep shalots and tarragon in vinegar, to be used as a sauce with rump-steaks.

Tarragon sprinkled over mutton chops is a nice relish; and with sauce piquante flavoured with the above vinegar, makes a dish on "which the gods might dine.

When you consider that on the health of your slaves almost your whole voyage dependsfor all other risques but mortality, seizures and bad debts the underwriters are accountable foryou will therefore particularly attend to smoking your vessel, washing her with vinegar, to the clarifying your water with lime or brimstone, and to cleanliness among your own people as well as among the slaves.

But on departure for the "middle passage," as the trip to America was called by reason of its being the second leg of the ship's triangular voyage in the trade, the slaves were kept below at night and in foul weather, and were allowed above only in daylight for food, air and exercise while the crew and some of the slaves cleaned the quarters and swabbed the floors with vinegar as a disinfectant.

I wrote some verses, funny ones, and sent her to-day, and she returned for answer that verse in Proverbs about vinegar on nitre, and seemed distressed that I ever had such worldly and funny thoughts.

He had his cider and vinegar press and made wine.

On the first morning, I was saluted with a volley of iced snow balls as hard as brickbats, and I at once reciprocated these favors by knocking down the leader, dragging him into the house, and giving him a sound cowhiding, and when the vinegar-faced committee came in later I was busily engaged in teaching their sons to dance to this same useful instrument.

It seemed so strange that here was come a day in which he did not have to put up a regular stint of eight vinegar-barrels, with the privilege of doing one or two more, if he could, for pay.

Take a wineglassful of raspberry vinegar, two tablespoonsful of sugar, half a cup each of boneset and rhubarb, a good full cup of the milk of human kindness, dilute in a gallon of water, and you have the flavor of Fairfield.

The red sage, mixed with honey and vinegar, is used for a gargle in sore throats.

The ripe fruit of grapes, of which there are several kinds, properly cured and dried, are the raisins and currants of the shops: the juice of these also, by fermentation, affords wine as well as vinegar and tartar.

A distilled water, medicated vinegar, and conserve, were prepared from the flowers; but they have long given place to medicines of greater efficacy.

The berries were supposed by the ancients to have a purgative and emetic quality; later writers have recommended them in small doses, as diaphoretics and alexipharmics; and Mr. Boyle tells us, that in the London plague the powder of them was given with vinegar, with good success, as a sudorific.

It is probable the virtue of the composition was rather owing to the vinegar than to the powder.

The gardeners blanch the stalks as they do celery; and they are eaten raw with oil, pepper, and vinegar; or, if fancy directs, they are also either boiled or stewed.

These are eaten with vinegar, &c. the same as other salad oils, and are a fine vegetable in warm weather.

The young shoots of elder are boiled with other herbs in the spring and eaten; they are also very good pickled in vinegar.

Most vegetable colours will not, however, admit of being extracted by water, and it is necessary to use an acid for that purpose: vinegar is the most common.

It ought, therefore, to be boiled with pot-ash, common salt, sal ammoniac, tartar, vinegar, alum, or vitriol, and then tried upon the stuff: if it then exhibit no colour, it may safely be pronounced to be unfit for dyeing with.

This effect is chiefly observed with sal ammoniac and wine vinegar.

Vomiting should be immediately excited, and then the vegetable acids should be given; either vinegar, lemon-juice, or that of apples; after which, give ether and antispasmodic remedies, to stop the excessive bilious vomiting.

It is however the safest way not to eat any of these plants until they have been soaked in vinegar.