CHEMISTRY OF MUSTARD-SEED. 



403 



The analysis No. 1 was made by Dr. Yoelcker of a 

 mustard-cake imported for manure purposes ; Nos. 2 and 

 3 were made by Dr. Anderson, of cakes manufactured 

 from black (2) and white (3) mustard "dross," the refuse 

 of the mustard grinding-mills. Although by these analy- 

 ses a considerable difference is shown between mustard 

 and rape cakes, they are sufficiently alike to admit of the 

 one being very readily mixed for the purposes of adultera- 

 tion with the other in considerable proportions. Dr. 

 Anderson, however, tells tells us "that nothing is easier 

 than to detect mustard in a cake ; all that is necessary is 

 to mix it with a sufficient quantity of cold water to form 

 a soffc paste, and leave it for some time, when the pungent 

 smell of mustard will become more or less apparent. If 

 the quantity be large, it can be detected almost immedi- 

 ately ; but in all cases it is advisable to leave it for some 

 hours, as the smell becomes more and more apparent, but 

 after six or eight hours it begins to diminish again/' On 

 closely examining the particles with an ordinary magni- 

 fying glass, a great difference will be seen between the 

 mustard and the rape. 



The composition of the ash, or inorganic constituents 

 of the seed, which averages from 4 to 4*5 per cent., have 

 been determined as follows : 



While the proportion given in the above analyses shows 



