Upon one tablespoonful of grated horseradish, an ounce of bruised ginger
root, and five long red peppers pour half a pint of boiling vinegar.
Allow to stand, closely covered, for two days; then take five
teaspoonfuls of ground mustard, one teaspoonful of curry powder, and a
dessertspoonful of salt, and mix well together. Strain the vinegar upon
this, adding a dash of cayenne if wanted very pungent. Mix very smoothly
and keep in a corked bottle or jar.