260 GARDENING FOR THE SOUTH 



gathering or their good c[ualities will be mucli impaired. 

 The black mustard may be sown from September to 

 March. It will stand any frost and may be gathered for 

 greens at any time during the winter. Sow in drills thinly, 

 eighteen inches apart, hoe the plants as soon as they get 

 their fourth leaf, thin to three inches, and finally to ten 

 in the drill. Keep the ground clean and mellow by the 

 use of the hoe during the season. When the pods change 

 color, gather, and thresh when perfectly dry. Seed of the 

 white variety may be raised in the same manner, or a few 

 plants may be left uncut in the salad bed for this purpose. 



Use. — The tender leaves of both species are used for 

 salads and should be more cultivated for this purpose. 

 They are also much cultivated for winter greens, but the 

 German greens are much superior in quality, and being 

 quite as hardy and easily cultivated should take their 

 place. The seeds of the white variety are ground, form- 

 ing the condiment known as the Durham or London table 

 mustard, but the flour of the black mustard is that from 

 which our American table mustard is, or ought to be, made. 

 The seeds may be ground in a common spice mill or 

 crushed by a roller on a table. In this country the flour 

 is usually sifted after grinding, but the French do not 

 separate the husk, and thus make a brownish flour, more 

 powerful and palatable than the other. The mustard of 

 commerce is much adulterated, being often a compound 

 of wheat flour and red pepper colored with turmeric. The 

 seeds used whole are an excellent seasoning to various 

 kinds of pickles. Mustard is a very agreeable condiment, 

 assisting digestion and promoting appetite. It is also 

 much used in medicine both by the faculty and in domes- 

 tic practice. It is an acrid stimulant, and in large quan- 

 tities acts as an emetic. The proper dose for the latter is 

 from a tea to a tablespoonful in a glass of water. Small 



