MUSTARD. 



Si 



suppose that perfection has already been attained. Acumen 

 and perseverance should be pre-eminently conspicuous in the 

 gardener, who has many vicissitudes by weather, insects, and ac- 

 cidents to encounter, and he should be prepared with resources 

 to resist them all. 



MUSTARD. 



Sindpis alba et nigra. — Moutarde, Fr. — Senf, G-er. 



Mustae-d Seed was first obtained from Egypt, and has been 

 known and cultivated for many hundreds of years. It is ex- 

 tensively used both in its natural state and manufactured, and 

 is considered a wholesome condiment, in whatever way it is 

 taken or prepared. It assists digestion, warms the stomach, 

 and promotes appetite. In the Spring, in its green state, when 

 mixed with salads, it is very refreshing, and ought to be ex- 

 tensively cultivated for that purpose. In Europe it is vastly 

 appreciated, but with us little attention is given to the subject. 

 There are two varieties. The White is principally used for 

 garden purposes, and the seed used medicinally. We can speak 

 practically of its beneficial effects in constipation of the bowels. 



One or two table spoonsful a day, sipped from half a tum- 

 bler of water, and swallowed whole, is a great relief in dyspeptic 

 cases, and many have been completely cured by its constant use. 

 The London or Durham Table Mustard is*made from this 

 species. Black Mustard is of the same flavor, and considered 

 of equal efficacy with the White. From the flour of this variety 

 the American mustard is made. 



Culture. — This salad is cultivated in the same manner as 

 recommended for Cress, at all times of the year — sowing every 

 week or two, either in beds or drills, or for early use in hot- 

 beds or boxes, in the windows of a warm room. The seeds 



should be covered very slightly, and frequently watered, a* 



4* 



