Tie the brains in a cloth before cooking.
=How to Pickle Nasturtium Seeds.= As the seeds are gathered wash and dry them; then put them into vinegar to which salt (half a teaspoonful to a pint) has been added.

When a sufficient quantity has been collected, scald fresh vinegar, add salt as before, and the seeds from which the first vinegar has been drained.
Pour scalding hot into bottles, having the seeds completely covered with vinegar.
=Nasturtium Vinegar.= Fill a quart jar loosely with nasturtium blossoms fully blown; add a shallot and one-third a clove of garlic, both finely chopped, half a red pepper, and cold cider vinegar to fill the jar; cover closely and set aside two months.

Dissolve a teaspoonful of salt in the vinegar, then strain and filter.
=Tarragon Vinegar.= Fill a fruit jar with fresh tarragon leaves or shoots, putting them in loosely; add the thin _yellow_ paring of half a lemon with two or three cloves, and fill the jar with white wine or cider vinegar.

Screw down the cover tightly, and allow the jar to stand in the sun two weeks; strain the vinegar through a cloth, pressing out the liquid from the leaves; then pass through filter paper, and bottle for future use.

If a quantity be prepared, it were better to seal the bottles.
=Fines Herbes Vinegar.= INGREDIENTS.
2 cups of tarragon vinegar.
2 tablespoonfuls of garden cress, chopped fine.
2 tablespoonfuls of sweet marjoram, chopped fine.
2 cloves of garlic, chopped fine.
4 small green capsicums, chopped fine.
2 shallots, chopped fine.
_Method._--Mix the ingredients in a pint fruit jar, cover closely, and set in the sun; after two weeks strain, pass through filter paper and store in tightly corked bottles.
=Fines Herbes Vinegar, No.