MUSTARD

the condiment, has as its has is the blended flours of the crushed seeds of one or more species of mustard-plants—cliefly of the small, irregularly shaped seeds (dark brown on the outside, yellow within) of the Black, or ‘‘brown,’’ mustard (Bra ica wigra), together with a certain proportion of the smooth yellow, or pale brown, seeds of the White mustard (8B. alba.) Both plants grow easily under cultivation, and in parts of the country have run wild as an obnoxious weed. Their maximum height in England is from two to three feet, but in California they will exceed sixteen! Mustard-seed was used medicinally by the most celebrated physicians of antiquity. Asa condiment, it dates from the latter part of the sixteenth century, being though little known until the vear 1720 when an old woman of the name of Clements, residing in Durham, Eneland, began to grind the seed in a mill and to pa the flour through the several proce es nece ary to free it from the husks. She kept the secret of her methods for many years, selling Jarge quantities throughout the country, especially in London. The product obtained the name of ‘Durham mustard’’ from her residence in that city. All the early mustards which followed in the train of the Durham product were, like the first Durham, e entially pure sifted mustard-seed flour. Then some manufacturers discovered that they could please the public palate better by modifying the pungency of the flavor, and the result is that to-day one finds a numerous variety of blends and mixtures -many of the most popular kinds consisting of from 50% to 75% Vinegar, flour-thickening, and various added condiments. The pure mustard-flour remains however easily obtainable by those who prefer it. In moistening, or ‘‘mixing,’’ dry mustard, or mustard-flour, two main objects must he kept in view—first, to obtain the desired consistence; second, to make it perfectly smooth, To produce these effects, add the liquid in small quantities and rub and pound the mustard well with a spoon. The simplest form of preparation consists of mustard-flour moistened with sufficient water to produce the consistence of thick hatter, with half a teaspoonful of salt added for each two ounces of mustard-flour, Some people like fine powdered sugar included in the same proportion as_ salt. Vineear and olive oil can be used according to taste, but some cold water is desirable for the first mixing in order to develop the fullest pungeney. Vinegar without water will bring out a very considerable pungency, but oi] alone leaves it bland. If for immediate use, milk or milk and cream may be employed in place of either vinegar or oil, Milk alone will give marked pungency; cream alone, a good deal le , MUSTARD SALADS AND GREENS. Several species of mustard-plants are grown for their young leaves, to be used as salads and greens. Both the Black and White condiment species are thus utilized (the White yielding milder leaves and being therefore generally preferred), and also (among others) the Potherb mustard (Bra ica japonica) and the Cuixuse Mustarp (which see), the two latter chiefly as greens. Potherb mustard has soft, thin, crisped or fine-cut leaves. Mustard and Cre , a salad popular in England, is made of young sprouts of the White mustard and garden-cre (see Cre ), the growth being forced and the leaves cut when from 114 to 2 inches high. Rape is frequently substituted for mustard and is considered preferable by some people—the flavor is not so pungent but the leaves are stiffer and keep fresh longer.