FOOD AND FLAVOR 207 



In the Northern States, unless planted very 

 early in cold frames, they run to seed without 

 forming the large, succulent head that gives 

 them value. 



Both the black and white mustard are com- 

 mon plants in California, the black mustard in 

 particular being prized for culinary purposes 

 when young and tender early in the winter and 

 spring. The white mustard grows in enormous 

 quantities in the fields, especially in the region 

 about Monterey Bay, where the seed is collected 

 by the ton, to be ground into commercial mus- 

 tard. The white mustard in particular may 

 become a pest, as it is exceedingly difficult to 

 eradicate it, the seeds sometimes remaining in 

 the ground several years, part of them germi- 

 nating each season. 



About the only way to eradicate it com- 

 pletely from the grain and other crops, is to 

 pull it just as it comes into bloom in successive 

 seasons. 



My systematic work of selective breeding of 

 the mustards was carried out while making simi- 

 lar experiments with other members of the 

 family, including the turnips, cabbages, and 

 radishes. Some superior varieties were devel- 

 oped by selection, and the seed was sent east and 

 to various parts of the world. But the demand 



