Back in the days when I was working aboard tugboats, an old Norwegian skipper told me that washing windows at sea brought bad luck. After that, I only washed the windows when he wasn't looking. For good measure, I filed his wisdom away along with other tidbits of nautical lore, such as never mention the names of barnyard animals, make sure coffee cups are hung facing the same direction, and never whistle in the pilothouse.

Over the years, I collected all kinds of advice, such as no umbrellas or black bags on board, and never serve split pea soup on a boat. So imagine my surprise when a different tugboat captain asked me to wash the pilothouse windows! Handing me a squeegee and a (what's this?) jug of vinegar, I headed out the door. I overcame the idea of breaking nautical traditions, but since I was still recovering from a 2-day bout of seasickness, the smell of sour vinegar didn't go over too well.

Looking back at that day of window washing while underway in Shelikof Strait, I'm convinced my stomach-and head-wouldn't have reacted so violently if the vinegar had been flavored with say, mint or dill. Of course, the large swells probably had something to do with it, too...

HOW TO FLAVOR VINEGAR

The easiest way to make flavored vinegar is to put fresh herbs into a jar and cover them with red or white wine vinegar. Write the date on the jar and put in on a windowsill that gets some sun, but not all-afternoon sun. Two to three weeks are usually enough time for the herb flavors to take hold. Before straining for rebottling, be sure to taste it to see if it's strong enough. (Hint: straining through a coffee filter removes any particles). You can also pour room-temperature vinegar over herbs in a jar and let it stand in a cupboard for one to two months. If you're really in a hurry, heat vinegar to almost boiling and pour over the herbs. The vinegar should be ready in about 10 days.

FLAVOR COMBINATIONS

Basil/garlic vinegar ~ 1/4 cup basil leaves; 2 cloves garlic (more if you like garlic); and 1 quart red-wine vinegar.

Burnet/garlic/chive vinegar ~ Use equal parts burnet leaves and chives; 2 cloves garlic and cover with white wine vinegar.

Rose petal vinegar ~ Into 4 cups of hot white vinegar, place 2 cups wild rose petals and allow to sit for a week. Strain. This vinegar, with its beautiful pink color and calming characteristics of rose, can be used as an after-shampoo rinse, in your bath (1 cup) to neutralize the skin, or as a soothing headache remedy (soak a cloth in the vinegar, wring it out, and place it on your forehead), or as a fruit salad dressing.

Dill/mint vinegar ~ 3 heads fresh dill (or 2 teaspoons dill seed); 6 long, leafy mint sprigs; 3 cloves garlic. Combine herbs in a glass jar with 2 cups cider or white wine vinegar. Let stand 4 to 6 weeks, shaking jar occasionally. Strain and bottle. Add a fresh dill sprig to each bottle.

Spicy blueberry (or raspberry) vinegar ~ Place 3 cups blueberries (or raspberries), 2 cinnamon sticks and 1 whole nutmeg, bruised (or 1/4 teaspoon powdered nutmeg), in a 6-cup container. Combine 4 cups white vinegar and 2 to 6 tablespoons sugar (depending on taste) in a saucepan and bring almost to a boil, stirring to dissolve sugar. Pour hot vinegar over the berry mixture. Cover tightly and let stand for 2 to 3 days. Strain and rebottle. Use on fruit salads, broiled fish or chicken, steamed vegetables, or tossed salad.

Not only does vinegar make your windows shine, but flavored vinegars have many practical uses from culinary specialties to cosmetics and household helpers. Bottle up some vinegar in nice containers this summer and fall. Add some recipes to go with it and you've got a nice gift that is not only practical but beautiful.

OTHER TIPS ON USING VERSATILE VINEGARS

• A spritz of fragrant vinegar on your dog (not on the face!) will get rid of doggy odor.
  
  
• Excellent salad vinegars are made with herbs (many grow locally such as mint, dill or salad burnet.
  
  
• Dip a piece of cheesecloth in herb vinegar, wring it out and wrap it around cheese to prevent molding.
  
  
• An herbal hair rinse removes excess shampoo residue. Mix in equal parts with warm water before use. Chamomile/white vinegar for blondes; rosemary/apple cider vinegar for brunettes; orange mint/wine vinegar for redheads.
  
  
• Dandruff treatment: Steep nettles, horsetail or a combination of rosemary and mint in cider vinegar for 2 weeks. Strain. Rub 2 tablespoons into scalp twice a week to control dandruff.

• Use a dash of flavored vinegar in tomato or V-8 juice; mint vinegar in apple juice.