V. MUSTARD. 



and that the mushroom is only the least noxious. I once 

 ate about three spoonsful at table at Mr. TIMOTHY 

 BROWN'S at Peckham, which had been cooked, I suppose, 

 in the usual way ; but I had not long eaten them before 

 my whole body, face, hands and all, was covered with 

 red spots or pimples, and to such a degree, and coming 

 on so fast, that the doctor who attended the family was 

 sent for. He thought nothing of it, gave me a little 

 draught of some sort, and the pimples went awayj but 

 I attributed it then to the mushrooms. The next year, I 

 had mushrooms in my own garden at Botley> and I de- 

 termined to try the experiment whether they would have 

 the same effect again ; but, not liking to run any risk, I 

 took only a tea-spoonful, or rather, a French coffee- 

 spoonful, which is larger than a common tea-spoon. 

 They had just the same effect, both as to sensation and 

 outward appearance ! From that day to this, I have 

 never touched mushrooms, for I conclude that there 

 must be something poisonous in that which will so 

 quickly produce the effects that I have described, and on 

 a healthy and hale body like mine $ and, therefore, I do 

 not advise any one to cultivate these things. 



164. MUSTARD. There is a white-seeded sort and a 

 brown- seeded. The white mustard is used in salads along 

 with the cress, or pepper-grass, and is sowed and cultivated 

 in the same way (see CRESS). The black is that which 

 the flour is made of for table-use. It is sowed in rows 

 at two feet apart, early in the spring. The plants ought 

 to be thinned to four or five inches apart. Good tillage 

 between the rows is necessary. The seed will be ripe in 



