Aromatic Mustard

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.