FRENCH MUSTARD

Put on a plate an ounce of the very best mustard powder, with a salt-spoon of salt, a few leaves of tarragon, and a clove of garlic minced fine. Pour on by degrees sufficient vinegar to dilute it to the proper consistence (about a wine-glassful), and mix it well with a wooden spoon. Do not use it in less than twenty-four hours after it is mixed.