HERBS. 377 
much as the taste stirs up the appetite for meat, which is the 
reason that it is so general in our acid sauces wherein we are 
accustomed to dip our meat.” 
Our table Mustard, which flanks English roast beef, and 
other rich viands, is made from the seeds of a herb originally 
wild on waste places in this country, but now cultivated, the 
Sinapis, both black, and white. It is the black Mustard which 
yields the condiment of the mustard pot, and the pungent yellow 
flour which we employ for the familiar stimulating poultice, 
or sinapism. The virtues of this black Mustard depend on an 
acrid volatile oil comprised in the seeds, which is combined with 
an active principle containing sulphur abundantly; as shown 
by the discoloration of a silver spoon if left in contact with 
Mustard made for the table, a black sulphuret of silver being 
formed. The chemical basis is “ sinnigrin,” with myronic 
acid. The acridity of the oil is modified in the seeds by being 
combined with another fixed oil of a bland nature which can be 
readily separated by pressure, and which will promote the growth 
of hair if employed as a mild pomade ; it may be used also exter- 
nally with friction for relieving rheumatic stiffness of muscles. 
Mustard flour is a capital antiseptic, and sterilizing agent. 
Admixture with vinegar will check the development of pungency 
in Mustard made for the table, so that this practice is now 
discontinued. Probably the Romans, who were great eaters 
of Mustard seed, pounded, and steeped in new wine (mustum), 
brought the condiment with them to our shores, and first taught 
the ancient Britons how to prepare it. For obstinate hiccough 
a teacupful of boiling water should be poured on a teaspoonful 
of Mustard flour, and taken as promptly as may be, half at first, 
and the other half in ten minutes, if still needed. When an 
emetic is required for speedy effect, if a tablespoonful of Mustard 
flour has poured on it a pint of lukewarm water, to be mixed, 
and taken at a draught, this will operate briskly, and surely. 
The volatile oil of Mustard flour contains erucic, and sinapoleic 
acids. A hot Mustard foot-bath serves by the diffusion of this 
oil around the person to prove soporific by inhalation, whilst the 
feet also are beneficially stimulated below. The notion has 
long prevailed that for preserving one’s memory even to an 
advanced age, nothing is better than Mustard. 
Messrs. Keen & Co., the oldest London firm of the Mustard trade, 
had their place of business as long ago as 1742 at Garlick Hill, 
