Moutarde. Senf.

No. 924. - There are five kinds of Mustard, the plant and the seed having a pungent taste. A condiment is made from the ground seeds, which are also used as remedial agents, being useful externally in cataplasms, and internally as a diuretic and irritant. The rough leaves of the White Mustard plant, when young and undeveloped, make a pungent salad when mixed with water cress. They are also cooked and prepared the same as spinach. The Black Mustard seed makes the most piquant Mustard for table purposes.

Culture

No. 925. - Sow the seeds thickly in rows and cut the plants when they are about two inches high. For a crop of seeds sow in April, in drills one foot apart, and thin the plants out moderately when they are about three inches high. For use during winter it may be sown at intervals in boxes, in the green house or in frames.

White Mustard

No. 926. - The White Mustard plant is a hardy annual that grows in gardens and fields, having thin stems that attain a height of about three feet. The leaves are large and of a rich deep green color. When it is grown in gardens for salad or greens sow it as early as the ground will admit, in drills ten inches apart. Remove the weeds and water it well in dry weather. Out the plants when in seed leaf, as when they become developed they get strong and ill-flavored.

Chinese Or Pekin Mustard

No. 927. - This is a hardy annual that grows about four feet high, and has large leaves, which are used in salad and are also prepared the same as spinach.

Curled Mustard

No. 928. - This plant is small, with greenish yellow leaves of medium size, that are finely cut on the borders and beautifully curled. They have a pleasant taste when used in salads. The seeds resemble those of the Black Mustard.

Cut Leaved Mustard

No. 929. - The leaves, when young, make an excellent salad when mixed with water cress.

Black Mustard

No. 930. - This is a hardy annual that grows in great abundance. The young plants, cut to the ground, are used the same as spinach, or in salads. The common table Mustard is made from the seeds of this variety.

Charlock Mustard

No. 931. - This is a wild field plant and is used for greens or salad and has a peculiar pleasant taste.

Mustard Flour Mixed For Table Use

No. 932. - Americans generally prefer Mustard flour mixed with vinegar or plain with water. Epicures prefer it mixed with hot water and white wine, or with new wine and vinegar. French Mustard can be obtained from all first-class grocers. There are several varieties, some of which are flavored with tarragon, anchovies or fine herbs, etc.

Note. - Never use a metallic spoon in mustard as it forms verdigris when left to stand in the Mustard pot, and may render it poisonous.

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Anchovie Mustard

No. 933. - Trim one dozen of salted anchovies, pound them in a mortar into a fine paste, and rub the paste through a fine sieve. Then put it back in the mortar and add half a pound of Mustard flour diluted with white wine. Mix it all well together and put it in small bottles and cork them tightly.

Ravigote Mustard

No. 934. - Pick half a pound of the leaves of burnet, tarragon, chervil, and garden cress. Dip them in boiling water for a minute, then immerse them in cold water, and afterwards put them in a towel and press out all of the moisture. Pound it finely in a mortar, adding a clove of garlic if that flavor is desired. Then rub it through a fine sieve and put it back in the mortar. Add half a pound of Mustard flour diluted with water, and mix the whole well together. Then put it in small bottles and cork them tightly.

Mustard Sauce For Deviled Meats

No. 935. - Put half a pound of Mustard flour in a bowl and add a pinch of red pepper, a little salt, and four soup-spoonfuls of Worcestershire sauce. Dilute this with wine vinegar to the consistency of a sauce. Put it in bottles for future use.