Horseradish

By:

Roger Tim Johnson

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Dig up the Horseradish Roots, after you have a HARD FREEZING!

(In the "Months of the "R") .

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Peel roots and cut into small chunks,

making sure all pieces are clean.

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Put through a meat grinder.

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Then:

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For every 1 c. of Ground up Horseradish,

add 1/2 c. of White Vinegar.

Mix thoroughly in a large bowl.

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Pack tight, in small jars with screw on lids.

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Keep in refrigerator, or any other place that may

stay fairly cool.

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Note:

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It is best to Grind Horseradish Outside.

A Good Batch will definitely clean your Sinuses.