PREPARATION OF PICKLES AND MUSTARD. 425 



and freed from oil, brown 6 Ibs. and white 11 Ibs. Grind the 

 whole several times in a mill and strain. 



Moutard des Jesuites. Make a paste of 12 sardines and 280 

 capers, and stir it into 53 ozs. of boiling vinegar, and mix with it 

 ground mustard-seed freed from oil, brown 5J ozs. and white 

 14J ozs. 



French mustard. Ground mustard 2 Ibs., and J oz. each of fresh 

 parsley and tarragon, both cut up fine are thoroughly mixed 

 together; further 1 clove of garlic, also cut up very fine, and 12 

 salted anchovies. Grind the mixture very fine, add the required 

 must, and 1 oz. of pulverized common salt, and for further grind- 

 ing dilute with water. To evaporate the water after grinding the 

 mustard, heat an iron red hot and cool it off in the mixture, and 

 then add wine vinegar of the best quality. 



Ordinary mustard. I. Stir gradually 1 pint of good white 

 wine into 8 ozs. of ground mustard-seed, add a pinch of pulve- 

 rized cloves, and let the whole boil over a moderate fire. Then 

 add a small lump of white sugar, and let the mixture boil up 

 once more. 



II. Pour J pint of boiling wine vinegar over 8 ozs. of ground 

 mustard-seed in an earthen pot, stir the mixture thoroughly, then 

 add some cold vinegar, and let the pot stand over night in a warm 

 place. The next morning add J Ib. of sugar, f drachm of pul- 

 verized cinnamon, f drachm of pulverized cloves, 1J drachm 

 of pepper, some cardamom and nutmeg, half the rind of a lemon 

 and the necessary quantity of vinegar. The mustard is now 

 ready, and is kept in pots tied up with bladder. 



III. Pound in a mortar the flesh of a salt herring, and 2 ozs. 

 of capers to a paste, and mix this with 2 ozs. of pulverized white 

 sugar and 13 ozs. of ground mustard seed ; then pour If pint of 

 boiling wine vinegar over it, stir, and let the whole stand near a 

 fire for several hours. Finally add f pint of boiling vinegar, 

 stir thoroughly and pour the mustard into glass bottles. 



Frankfort mustard Mix 1 Ib. of white mustard-seed, ground, 

 a like quantity of brown mustard-seed, 8 ozs. of pulverized sugar, 

 1 oz. of pulverized cloves, 2 ozs. of allspice, and compound the 

 mixture with white-wine or wine-vinegar, 



Wine mustard. Ground mustard-seed, white, 23 ozs., brown 



