Sweet herbs, or savoury pot-herbs should be gathered in a dry day. Cleanse them well from dirt and dust, cut off the roots, separate the bunches into smaller ones, and hang them across a line in the kitchen, where there is a moderate heat, which will dry them in an excellent manner: when perfectly dry, put them in bags, and lay them by on a shelf in the kitchen, they will keep good for twelve months, and be ready in the moment when wanted: or rub off the stalks, put them through a coarse hair sieve, and put the powder into stopped bottles; by this means their flavour is still better preserved.--They are in the highest state of perfection just before they begin to flower; the first and last crop have neither the fine flavour nor the perfume of those which are gathered in the height of the season; that is when the greater part of the crop of each species is ripe at the same period. * * * * * _Basil_ is in the best state for drying from the middle and end of August. _Knotted Marjoram_, from the beginning of July, and during the whole month. _Winter Savory_, the latter end of July, and throughout August. _Summer Savory_, the latter end of July, and throughout August. _Thyme_, _Lemon-Thyme_, and _Orange-Thyme_, during June and July. _Mint_, the latter part of June, and during July. _Sage_, in August and September. _Tarragon_, in June, July, August. Vinegar. Vinegar may be made in the small way from grapes, gooseberries, or other sub-acid fruits, with the addition of a portion of Muscovado sugar, honey, or malt wort. In this country vinegar is prepared from a wort obtained by the infusion of malted grain; the fermentation being excited by yeast. This vinegar is inferior in strength and purity to that from wine, and is more liable to become mouldy, or suffer the putrefactive fermentation. And this appears to be owing to the presence of a large portion of glutinous matter.