LUTHER BURBANK 



tective measure, namely the development of 

 essential oils that have a pungent and biting taste. 

 But here as with the others man has cultivated a 

 taste for what seemed a prohibitive quality, and 

 the mustards, including not only the plants that 

 give their name to the family, but such allies as 

 the peppergrass, the cresses, and the horseradish, 

 have long held a secure place in the culinary 

 department of every household. 



My most extensive experiments in the 

 cultivation of the mustard were carried out some 

 thirty-five years ago. I worked quite largely with 

 the Japanese and Chinese mustards, in combina- 

 tion with the common European mustard. 



These Japanese and Chinese mustards are quite 

 distinct from our species. One kind very 

 extensively used in China, and introduced by the 

 Chinese in California, has the appearance of a 

 large compact bunch of celery. The leaves are 

 perhaps two inches in width or even more, grow- 

 ing so compactly that the plant is even more solid 

 than an ordinary cabbage head, each plant 

 weighing from two to five pounds. The leaves are 

 blanched like celery. They have a spicy taste 

 suggestive of mustard that is very palatable and 

 refreshing. The plants are cooked like other 

 garden vegetables. 



Another Chinese variety has greener leaves and 



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