MUSTARD. 209 



vored, less hardy, and a few days later, than the Green Paris 



Cos. 



MUSTARD. 



Black Mustard. Brown Mustard. Red Mustard. 

 Sinapis nigra. 



Black Mustard is a hardy, annual plant, introduced from 

 Europe. In some localities, it grows naturally in great 

 abundance, and is regarded as a troublesome weed. The 

 seeds which furnish the common table mustard are 

 small, round, brownish-black, and retain their germinative 

 powers many years. Nearly eighteen thousand are con- 

 tained in an ounce. 



Propagation and Cultivation. It is raised from seeds, 

 four quarts of which will be required for sowing an acre. 

 It is sometimes grown in the vegetable garden, but is gener- 

 ally cultivated in fields for its seeds, which, as before re- 

 marked, furnish the common table mustard. The sowing 

 is usually made from the middle of April to the middle of 

 May. After making the surface of the ground fine and 

 smooth, sow broadcast, or thinly in shallow drills fourteen 

 or fifteen inches apart ; cultivate during the season in the 

 usual manner, and in August the crop will be ready for 

 harvesting. Cut the stalks at the ground before the pods 

 shed their seeds, and spread in a light and airy situation 

 till they are sufficiently dried for threshing. 



When grown for salad in the vegetable garden, it should 

 be sown, and cut for use, as directed for White Mustard. 



Use. Besides the use of the flour of the seeds as a con- 

 diment, the seed-leaves are used as salad in the manner of 

 those of the White species ; and the young plants, cut to the 

 ground, are used as spring greens, either boiled alone or 

 mixed with Spinach. 



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