| Method: | Pare and slice the cucumbers, put them in a stone jar or
wide-mouthed bottle, with the vinegar; slice the onions and shalots, and
add them, with all the other ingredients, to the cucumbers. Let it stand
4 or 5 days, boil it all up, and when cold, strain the liquor through a
piece of muslin, and store it away in small bottles well sealed. This
vinegar is a very nice addition to gravies, hashes, &e., as well as a
great improvement to salads, or to eat with cold meat.
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