

IN DOMESTIC ECONOMY AND THE ARTS. 



When reaped, they are bound in bunches, left out a few days 

 to wither, if the weather proves fair, and are then stacked 

 (under cover) to remain until they are required for use. 



It is the Black species, Sinapis nigra, a much larger plant, 

 with darker leaves, and their divisions blunter than the white, 

 which is chiefly cultivated and ground into flour for mustard; 

 although the white, which is less pungent, is often mixed with 

 it. By some manufacturers, both are mixed with the wild 

 mustard and the wild radish but the adulteration is not 

 otherwise hurtful than as it is a fraud upon the consumer. 

 But no American farmer need suffer in this way if he does, it 

 is his own fault, as he can, without expense worth naming, 

 produce a better and purer article than the best of the imported. 

 The White mustard is used in salads along with cress or pep- 

 per-grass. It is cultivated in the same way as the black; that 

 is, it should be sown in rows, a foot or more apart, in the 

 spring, and the plants thinned so as to stand four or five inches 

 from each other in the rows. 



Why should any man that has a garden buy mustard? Why should he want 

 foreigners to send him out, in a bottle, and sell him for a quarter of a dollar, 

 less and worse mustard than he can raise in his garden for a penny! Imported 

 mustard is, in general, a thing fabricated a composition of baked bones re- 

 duced to powder some wheat flour some colouring and a drug of some sort 

 to give the pungent taste. Whoever uses it freely, will find a burning 'inside 

 long after he has swallowed it. Why should any man, who has a small piece 

 of ground, buy this poisonous stuff? The native mustard seed, gioundin a 

 little mustard mill, is what he ought to use. He will have bran and all, and it 

 will not look yellow like most of the imported but we do not object to rye- 

 bread on account of its colour. Ten pounds of seed will grow upon a perch of 

 ground and ten pounds of mustard is more than a family will consume in a 

 year. The plants do not occupy the ground more than fourteen weeks, and 

 may be followed by another crop of any plant, and even of mustard if you like. 

 This, therefore, is a very useful plant, and ought to be cultivated by farmers, 

 and by every man who lias a garden. CCBBETT. 



Several species of plants are cultivated chiefly for the aro- 

 matic flavour of their seeds. Of these, Coriander and Caraway 

 may be mentioned in this place. 



THE CORIANDER. 



The Coriander, Coriandrum sativum, is a small rooted 

 annual plant, with branchy stems, rising from twelve to eigh- 

 teen inches in height. It is supposed to be a native of the 

 south of Europe; but it is now naturalized in some parts of 

 the United States. Its leaves and seed-vessels are strongly 

 scented. Its seeds, which have a strong aromatic taste, are ex- 

 tensively used by druggists and by confectioners, and by many 

 persons as seasoning for soups, &c. It may be sown broadcast 

 or in rows; the latter method we should prefer. If sown in 

 spring on a light rich soil, it will ripen its seeds the same year; 

 but the common practice in Europe is to sow in September, 

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