198 THE VEGETABLE CULTIVATOR. 



37. MUSTARD. SINAPIS. 



The origin of Sinapis, the most ancient name of 

 this herb, is not precisely ascertained ; many bota- 

 nists consider it arises from its pungent effects upon 

 the eyes. 



Mustard seed was first obtained from Egypt, and 

 has been handed down to the different nations in 

 Europe from time immemorial. 



Mustard seed was not common in Queen Eliza- 

 beth's reign, but shortly afterwards it came most 

 rapidly into use, at first in its natural state, and 

 then manufactured, as we now have it. It makes 

 an excellent sauce, to be eaten either with fish or 

 flesh. It helps digestion, warms the stomach, and 

 promotes appetite ; and, on the whole, must be con- 

 sidered a most wholesome condiment, when mixed 

 with salads, either in winter or summer. 



The young mustard, in its green state is highly 

 valued as a salad herb, with cresses, radishes, &c. 

 and its cultivation, for that purpose, is of the first 

 importance. There are two sorts cultivated, the 

 S. alba,) or " white mustard," and the S. nigra, or 

 " black mustard." 



The flour of the seed of both varieties affords 

 the common mustard for the table, but the latter is 

 chiefly used for that purpose ; the first sort is alone 

 cultivated as a salad herb, to be used in its green 

 state. The seeds of both are much used in medi- 

 cine, and are considered of equal efficacy. 



Culture. The white mustard is sown and cul- 

 tivated in the same manner as advised for cress, at 



