Abbot’s FI. liodf. p. 1 -Id. — Thorn t . Fam. Herb. p. 614, with a figure. — Davies’ 
Welsh Hot. p. 65 — l’nrt. Midi. FI. v. i. p. 310. — Kelli. FI. Cant. (3rd edit.) p. 
273. — Hook. FI. Scot, p 204. — FI. Devon, pp. 114 & 190. — Johnst. FI. Kerw. 
v. i. p. 147.— Winch’s FI. of Northumh. and Durli. p. 45. — Don’s Gen. Syst. of 
Gard. and Hot. v. i. p. 248.— Loud, lvievel. Hard, (new edit. 1835) p. 863. 
paragr. 4434. — Walker’s FI. of Oxf. p. 196.- -Ferry’s 1*1 . Varvic. Selects, p. 
57. — Bab. FI. Bath. p. 5. — lev. Lond. Fl.p. 165. — Luxf. Reig. FI. p. 59. — Mack. 
Catal. PI. lrel.p.63. ; FI Hibern. p. 29 .— Sinapi sativum secundum, Ray’s 
Syn. p.295. — Johnson’s Gerarde, pp. 243 & 244, description only. 
Localities. — In fields, waste ground, and on banks by road-sides; frequent. 
Annual. — Flowers in June and July. 
Root small, tapering, fibrous. Stem upright, 3 or 4 feet high, 
round, somewhat striated, the upper part smooth, with many dis- 
tant, spreading branches. Leaves petioled, variously lobed and 
toothed ; those near the root large, lyrate, and rough ; those higher 
up the stem smooth, frequently simple, spear-shaped, and toothed ; 
the uppermost strap-spear-shaped, quite entire, spreading or pendu- 
lous. Flowers numerous, in somewhat corymbose racemes, or 
spikes, smaller than in either Sinapis arvensis, or S. alba. Calyx 
yellowish, widely spreading, but not quite horizontal. Corolla pale 
yellow; petals inversely egg-shaped. Pod small, close-pressed to 
the stem, bluntly 4-angled, nearly even, and smooth, tipped with 
the permanent, 4-angled, somewhat elongated, style, and capitate 
stigma; but wanting the proper, often seed-bearing, beak of this 
genus, though the style finally becomes tumid at the base. Seeds 
several, small, globose, brown. 
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 seed 
sold to the manufacturers of flour of mustard. It is prepared by drying the seed 
on a kiln, and grinding them into powder. The black husks of the seeds are se- 
parated by very delicate machinery. The French either do not attempt or do 
not succeed in separating the husks, as their mustard when brought to table is 
always black. It is, however, more pungent than ours, because the quality re- 
sides chiefly in the husk. The constituents of mustard appear to be chiefly 
starch, mucous, a bland fixed oil, an acrid volatile oil, and an ammoniacal salt. 
The seeds taken inwardly, in the quantity of a table spoonful or more, gently 
relax the bowels, and are of service in asthma, chronic rheumatism, and palsy. 
The bruised seed, or its flour, mixed with water, proves a speedy and safe emetic, 
and is often used as such in paralytic cases. Cataplasms, formed with powdered 
mustard-seed, crumb of bread, and vinegar, (hence called sinapisms,) are com- 
monly applied to the soles of the feet, as stimulants, in fevers that require such 
treatment. The tender leaves are sometimes boiled and eaten as gteens in the 
Spring. 
Phalcvna fuliginosa lives upon the different species ; and the caterpiller of 
Pontia Daplidice devours the seed. 
