180 



FOODS AND FOOD ADULTERANTS. 



If we calculate, then, that these mustards Lave been made up from mustard flour 

 similar to 201 and 220, and containing 25 per cent, of oil, by multiplying the per- 

 centages of oil given in the table by four, we shall get approximately the proportions 

 of mustard flour present, in percentages. 



These investigators also examined a specimen of English mustard 

 which was mixed with starch, and yet contained a normal amount of oil 

 which, on extraction, was decidedly more fluid than mustard oil. This 

 points to the truth of the assertion that the extraction of the mustard 

 oil is often covered by the addition of oil of inferior character. 



The common use of Martin's yellow (Dinitrouapthol) as a coloring 

 matter is startling, as it can hardly be anything but injurious. They 

 detected it by extracting the flour with cold, strong alcohol, evaporating, 

 taking up with water and dyeing wool with it. Crystals, however, could 

 not be obtained, but the authors came into possession of a sample of the 

 coloring matter which was analyzed. 



In Canada, large numbers of samples of mustard have been examined 

 with results which have already been quoted, showing that the manu- 

 facture of mustard from mustard cake and the addition of farinaceous 

 matter is as common there as elsewhere. In the report for 1885, out of 

 fifty-one specimens, only 10 contained over 25 per cent, of fixed oil and 

 no starch, and but three contained over 30 per cent, oil, as they should, 

 if of best quality. The chief analyst, however, is of the opinion that the 

 removal of the oil is an advantage, as the flour will keep better and be as 

 pungent without it. 



With the information of the nature which has been given a number 

 of samples of mustard purchased in the open market in Washington, 

 some of low grade obtained direct from Baltimore spice mills, and others 

 in the whole seed from the importers and dealers, have been examined 

 microscopically and chemically. They may be described as follows : 



