Put a pint of White Wine into a clean saucepan, add the mixed ground spices, a crushed clove of garlic, celery seeds and salt. Steep on the rear part of the stove for one hour. Mix the Mustard, ground to a flour, into a smooth paste, with equal parts of cider and Tarragon Vinegar. Strain out the spices from the Wine and add to the paste while boiling hot. Mix thoroughly and bottle for use.