MUSTARD

(Fr. moutarde.) The seed of the S«nap is alba and nigra, ground into powder, and freed from the husks: it is the well-known condiment of the shops, or at least a part of it; for, in order to reduce the strength of the pure mustard, there is generally a considerable quantity of wheaten flour added. Brown mustard should be the flour of Sinapis nigra exclusively, which is much more pungent than the other. A de ert spoonful of coarsely powdered mustard-seed, taken in a gla of water, generally operates as an emetic; it is also aperient. A mustard poultice, or sinapism, is sometimes a useful stimulant. [s. 814]