424 VINEGAR, CIDER, AND FRUIT-WINES. 



Mustard. Mustard of commerce is the seed, whole or ground, 

 of several species of the genus Brassica, cruciferous plants which 

 grow wild and are cultivated under very various conditions. The 

 two common varieties are the black or brown mustard, which has 

 a very small seed, and furnishes the most aroma, and the white, 

 which is two or three times as large, often used in the whole 

 condition in pickles and ground, either by itself or oftener in 

 mixture with the brown seed, for the purpose of obtaining the 

 desirable qualities of both. 



The most rational manner of preparing mustard for table use 

 has been introduced into the English factories. The seed is freed 

 from the husk, ground to flour, and the fat oil, which can be used 

 as an illuminating oil, pressed out. Generally speaking, the 

 preparation of mustard consists in several times grinding in a 

 mill a mixture of white and brown mustard with an addition of 

 wine-must, either fresh or strongly boiled down, or of wine vine- 

 gar until it forms a moderately fine or very fine pasty mass, and 

 adding different substances as a seasoning. In the Diisseldorf 

 mustard the seasoning consists of cinnamon, cloves, and sugar, in 

 the Frankfort mustard of cloves, allspice, and sugar, in the Eng- 

 lish mustard of wheat flour, common salt, and pepper, and in the 

 French mustard of tarragon, ginger, cinnamon, thyme, marjoram, 

 onions, garlic, cloves, etc. An addition of flour is almost gener- 

 ally made, as it modifies the sharpness of the mustard and holds 

 the mass better together. The quantity of the constituents vary ; 

 the usual proportions being from 20 to 30 per cent, of white, and 

 5 to 10 per cent, of brown ground mustard, 1 to 2 per cent, of 

 common salt, J to J per cent, of pulverized spices, and 40 to 50 

 per cent, of must or vinegar. According to the English method 

 the use of mustard-seed freed from oil is only recommended. In 

 the following a few special receipts are given : 



Gumpoldskirchner must-mustard. Evaporate 30 quarts of 

 freshly pressed wine-must to one-half its volume over a moderate 

 fire, dissolve in it 5 Ibs. of sugar, and strain the whole over 2 or 

 3 roots of horseradish cut in thin slices. Then add in the form 

 of fine powder, cardamoms 0.35 oz., nutmeg 0.35 oz., cloves 

 0.63 oz., cinnamon 1 oz., ginger 1 oz., mustard-seed, ground 



