Sweet basil vinegar
Is made precisely in the same manner; also those of green mint, and sweet marjoram.
Celery vinegar
Pound two ounces of celery seed in a mortar, and steep it for a fortnight in a quart of vinegar. Then strain and bottle it.
Burnet vinegar
Nearly fill a wide-mouthed bottle with the fresh green leaves of burnet, cover them with vinegar, and let them steep two weeks. Then strain off the vinegar, wash the bottle, put in a fresh supply of burnet leaves, pour the same vinegar over them, and let it infuse a fortnight longer. Then strain it again and it will be fit for use. The flavour will exactly resemble that of cucumbers.