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Camp Vinegar

(Pickles.) - (The Lady's Own Cookery Book)

Infuse a quarter of an ounce of cayenne, four heads of garlic, some

shalots, half a drachm of cochineal, a quarter of a pint of ketchup,

soy, walnut pickle, and an ounce of black, white, and long pepper,

allspice, ginger, and nutmeg, all grossly bruised, a little mace, and

cloves, in a quart of the best wine vinegar; cork it close, and put a

leather and bladder over it. Let it stand before the fire for a month,

shaking it frequently. You must let it stand upon the ingredients, and

fill up with vinegar as you take any out. This is not only an excellent

sauce, but a powerful preservative against infectious disorders.

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