Almost all the flavorings used for meats and SALADs may be prepared in vinegar with little trouble and expense, and will be found useful to impart an acid to flavors when lemons are not at hand.
Tarragon, sweet basil, burnet, green mint, sage, thyme, sweet marjoram, etc., may be prepared by putting three ounces of either of these herbs, when in blossom, into one gallon of sharp vinegar, let stand ten days, strain off clear, and bottle for use.
Celery and cayenne may be prepared, using three ounces of the seed as above.
The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)