MUSTARD. 373 



of medium size, greenish-yellow, broadest near the ends, 

 deeply and finely cut on the borders, and beautifully frilled, 

 or curled ; they make an excellent garnish ; and, when used 

 as salad, have a pleasant, cress-like flavor. 



In its general character, this species resem- Cut-leaved 



Mustard, 

 bles the Chinese or Pekin Mustard ; the leaves, 



however, are much smaller, and divided quite to the midrib. 

 When young, the leaves make an excellent small salad, 

 having the warm, pleasant flavor of Cress. 



White Mustard is a hardy annual, introduced "White Mus- 



J tard. 



from Europe, and occasionally found growing SIKAPIS ALBA. 



spontaneously in the vicinity of fields and gardens where it 

 has been once cultivated. The stem is three feet and up- 

 wards in height ; the leaves are large, deeply lobed, and of 

 a rich, deep green color ; the flowers are large, yellow, pro- 

 duced in loose, terminal spikes ; the seeds are yellow, much 

 larger than those of the preceding species, and retain their 

 vitality five years. Seventy-five hundred are contained in 

 an ounce. 



Propagation. White Mustard is always raised from 

 seeds, about four quarts of which will be necessary for 

 seeding an acre. When grown for salad, an ounce will sow 

 forty feet of drill. 



Soil and Cultivation. It succeeds best in rich, loamy 

 soil, which, previously to sowing, should be thoroughly pul- 

 verized. When cultivated in the vegetable garden for salad 

 or greens, the first sowing may be made as early in the sea- 

 son as the frost will admit. Sow the seeds thickly, in drills 

 eight or ten inches apart, and cover half an inch deep with 

 fine mould. Remove all weeds as they make their appear- 

 ance, and in continued dry weather water freely. 



The plants should be cut for use while in the seed-leaf; 

 32 



