Wash clean some roots of horse-radish, wipe them dry, and scrape off the outside. Then grate the sticks of horse-radish with a large grater. Put some of the grated horse-radish into a large saucer, or small deep plate, and moisten it with good cider vinegar, but do not put so much vinegar as will render it liquid. Send it to table with roast beef or mutton.