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Mustard

Of mustard, two sorts are cultivated, the black and the white. Both are annuals and natives of Britain. The former is cultivated chiefly as a small salad, and is used, like cress, while in the seed-leaves. These are mild and tender when newly expanded, but when the plant has advanced into the rough leaves, they are rank and disagreeable to eat. For spring and summer consumption white mustard should be sown once a week, or once a fortnight--in dry, warm situations in February and March, and afterwards in any other compartment. In summer sow in shady borders, if the weather be hot and sunny, or have the bed shaded. To furnish gatherings in winter, or early in spring, sow in frames, or under small glass covers; and when the weather is frosty or very cold, in hot-beds and stoves. "Black mustard," says Mr. Loudon, "is chiefly cultivated in fields for the mill and for medicinal purposes. It is sometimes, however, sown in gardens, and the tender leaves are used as greens early in spring. The seed-leaves, in common with those of the cress, radish, rape, etc., are sometimes used as salad ingredient but the grand purpose for which the plant is cultivated is for seeds, which, ground, produce the well-known condiment. If the seeds, Dr. Cullen observes, be taken fresh from the plant, and ground, the powder has little pungency, but is very bitter; by steeping in vinegar, however, the essential oil is evolved, and the powder becomes extremely pungent. In moistening mustard-seed for the table, it may be remarked that it makes the best appearance when rich milk is used; but the mixture in this case does not keep good for more than two days. The seeds of both the black and white mustard are often used in an entire state medicinally." For salading, mustard is sown in flat-bottomed drills, about an inch deep, and six inches apart. The seed cannot well be sown too thick. Cress almost invariably accompanies this salad herb.