By Thomas Bruges Flower, Esq. 



349 



Sinapis, (Linn.) Mustard. 

 Linn. CI. xv. Ord. ii. 

 Name. An old Latin word, used by Pliny and others, and bor- 

 rowed from the Greek word sienpi. 



1. S. nigra, (Linn.) common black Mustard. Engl. Boi. t. 969. 

 Reich. Icones, ii. 88. Brassica (Koeh). 



Locality. In fields, waste ground, and on willowy river banks, 

 frequent. A. Fl. June, August. Area, 1. 2. 3. 4. 5. 



South Division. 



1. South-east District, Salisbury. 



2. South Middle District, Devizes. 



3. South-west District, Warminster. 



North Division. 



4. North-west District, Bradford,, Chippenham, Malinesbury. 



5. North-east District, Calne, Marlborough, Swindon, and Crick- 

 lade. 



Probably introduced into the count}' from or with cultivation. 

 This is easily distinguished from the other species of sinapis by the 

 upper leaves being pendulous, and by the pods being closely pressed 

 to the stem. The seeds of this plant, when reduced to powder, 

 make the common mustard, so much in request at our tables. It 

 is much cultivated in Essex, and the seeds sold to the manufacturers 

 of flour of mustard. It is prepared by drying the seeds on a kiln, and 

 grinding them into powder. The black husks of the seeds are sepa- 

 rated by very delicate machinery. The French either do not at- 

 tempt or do not succeed in separating the husks, as their mustard 

 when brought to table is always black. It is, however, more pun- 

 gent than ours, because the quality resides chiefly in the husk. 

 The constituents of mustard appear to be chiefly starch, mucus, a 

 bland fixed oil, an acrid volatile oil, and an ammoniacal salt, but 

 the best is that from which the oil has been expressed, as originally 

 prepared by Mrs. Clements of Durham. 



Phalcena fuliginosa lives upon the different species, and the cater- 

 pillar of Pontia daplidice devours the seeds. 



2. S. arvensis, (Linn.) Field Mustard. Charlock. Engl. Bot. t. 

 1748. Reich. Icones, ii. 86. 



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