For [every] 3 heaping tablespoons [powdered] mustard, add 1½ zolotniki ground cloves and 2 heaping spoons sugar. Pour the mixture into a small stone-ware pot and stir in enough good vinegar until no lumps remain and the sauce is much thinner than ordinary mustard. Place the pan on top of the stove and reduce the mustard to the consistency of a very thick batter. Remove from the fire and dilute with cold vinegar to the usual consistency. Pour into jars and set on a warm stove for a full week.* This prepared mustard may be stored for more than a year. If it is too thick, stir in some vinegar.