STUDIES IN MUSTARD SEEDS AND SUBSTITUTES: 



I. CHINESE COEZA (BRASSICA CAMPESTRIS 



CHINOLEIFERA VIEHOEVER) 



By Arno ViehoEvER, Pharmacognosist in Charge, Joseph F. ClEVENgER, Assistant 

 Plant Histologist, and Clare Olin Ewing, Assistant Pharmacognosist, Pharma- 

 cognosy Laboratory, Bureau of Chemistry, United States Department of Agriculture 1 



INTRODUCTION 



Shortly after the outbreak of the recent great war many products 

 which previously could be obtained from European countries were no 

 longer available, and as a result importers were obliged to seek other 

 sources of supply. One of the products thus affected was mustard seed. 

 It was soon apparent that much of the seed offered for entry as mustard 

 was quite different not only in quality but also in general appearance 

 and condimental character from that which had usually been imported. 

 Some of the shipments, for example, of Chinese mustard (Brassica 

 juncea (L.) Cosson), while not so satisfactory as the mustards formerly 

 recognized, consisted of seeds with condimental and medicinal qualities 

 which made them useful as substitutes. Others, consisting of Japanese 

 mustard (41) 2 {Brassica cernua Thunb.), proved to be very valuable 

 material. It is probably grown under more favorable climatic conditions 

 and is evidently collected more carefully than the Chinese seed. 



Seeds from some other Brassica species which possessed no medicinal 

 or satisfactory condimental value, however, were imported (1, p. 469; 4.5; 

 46; 48), and among these was the one to which this article has reference. 

 The seed was first called to the attention of the authors because it had 

 been imported in large quantities as rape seed and subsequently was 

 introduced into interstate trade as mustard seed. Its appearance was 

 rather bright, though not shiny, and resembled in a way yellow or white 

 mustard (Sinapis alba L.) (31, p. 379). On account, however, of its 

 peculiar earthy flavor and lack of the pungency characteristic of mustard, 

 it did not meet with the unqualified approval of the trade. 



1 During the progress of the botanical work the authors obtained valuable assistance from the Bureau 

 of Plant Industry, United States Department of Agriculture, and desire to acknowledge especially the 

 help of Messrs. Brown and Hillman, of the Seed- Testing Laboratories; Mr. Shoemaker, of the Office of 

 Horticultural and Pomological Investigations; Messrs. Fairchild, Bisset, Skeels, Stuntz, and Rankin, of 

 the Office of Foreign Seed and Plant Introduction; Messrs. Coville and Blake, of the Office of Economic 

 and Systematic Botany; and Messrs. Swingle and Tanaka, of the Office of Crop Physiology and Breeding 

 Investigations. Prof. Trelease, of the University of Illinois, also kindly gave his advice. For valuable 

 assistance in connect ion with the chemical work appreciation is due to Mr. Burnett, formerly of the Oil 

 Fat, and Wax Labor atory ; to Mr. Gowen, formerly of the Baltimore Food and Drug Inspection Station 

 and especially to Mr. Bornmann, of the Chicago Food and Drug Inspection Station, all of the Bureau of 

 Chemistry, United States Department of Agriculture. 



2 Reference is made by number (italic) to "Literature cited," p. 137-139. 



Journal of Agricultural Research, Vol. XX, No. a 



Washington, D. C. Oct. 15, 1920 



ve Key No. E-13 



("7) 



