steep them a fortnight in the best
vinegar, and strain it fine through a flannel jelly bag. Pour it into
half-pint bottles, cork them up carefully, and keep them in a dry place.
This forms an agreeable addition to soups and salad sauce, and to mix
with mustard.

TARTAR WINE. Add to a quantity of mare's milk a sixth part of water,
and pour the mixture into a wooden vessel. Use as a ferment an eighth
part of sour cow's milk; but at any future preparation, a small portion
of old koumiss will answer better. Cover the vessel with a thick cloth,
and set it in a place of moderate warmth, leaving it at rest for twenty
four hours. At the end of this time the milk will become sour, and a
thick substance will be gathered on its surface. Now with a churn-staff,
beat it till the thick substance just mentioned, be intimately blended
with the subjacent fluid. In this situation leave it at rest for twenty
four hours more. Afterwards pour it into a higher and narrower vessel,
resembling a churn, where the agitation must be repeated as before, till
the liquor appear to be perfectly combined. In this state it is called
koumiss, the taste of which ought to be a pleasant mixture of sweet and
sour. Agitation must be employed every time before it is used. This
wine, prepared by the Tartars, is cooling and antiseptic. Sometimes
aromatic herbs, as angelica, are infused in the liquor during
fermentation.

TARTS. Sweetmeats made with syrups are formed into pies and tarts the
same as raw fruits, and the same crusts may be used for them. Tarts made
of any kind of jam are usually formed with a crust round the bottom of
the dish, the sweetmeat is then put in, and little ornaments of crust
placed over the top, made with a jagging iron. Sugar paste is suitable
for these. Little tartlets are made in the same way, only baked in tins
and turned out.----Take apples, or pears, cut them in small quarters,
and set them over the fire, with a piece of lemon peel, and some
cinnamon; let them simmer in as much water as will cover them, till
tender; and if you bake them in tin pattipans, butter them first, and
lay over a thin paste; lay in some sugar, then the fruit, with three or
four tea-spoonfuls of the liquor they were simmered in; put in a little
more sugar, and lid them over. If your tarts are made of apricots, green
almonds, nectarines, or green plums, they must be scalded before you use
them, and observe to put nothing to them but sugar, and as little