Camp Vinegar

Ingredients

• 1 head garlic
• 1/2 oz cayenne
• 2 teaspoonful soy
• 2 ditto walnut ketchup
• 1 pint vinegar
• cochineal to colour

Instructions

1. Slice the garlic, and put it, with all the above ingredients, into a clean bottle.
2. Let it stand to infuse for a month, when strain it off quite clear, and it will be fit for use.
3. Keep it in small bottles well sealed, to exclude the air.