Mustard


Mustard -

The mustard of general use as a condiment consists of the crushed seeds of the mustard plant, native to England but capable of almost universal cultivation. The mature plant ranges from three to six feet in height and has bright yellow flowers. There are two chief varieties - the White, producing smooth, pale-yellow seeds, and the Black, with seeds smaller, more irregular and dark brown on the outside - though also yellow inside. In trade circles, the products are distinguished as "Yellow" and "Brown," but there is little difference in composition, and the retail product is generally a mixture of the two.

mustard was used medicinally by the most celebrated physicians of antiquity. As a condiment, it dates from the latter part of the sixteenth century, but it was little known until the year 1729 when an old woman of the name of Clements, residing in Durham, England, began to grind the seed in a mill and to pass the flour through the several processes necessary to free it from the husks. She kept her secret for many years, selling large quantities throughout the country, especially in London. The product obtained the name of "Durham mustard" from her residence in that city.

The manufacture of mustard at first consisted essentially of grinding the seed into a very fine flour, a bushel of seed weighing sixty pounds yielding twenty-eight to thirty pounds of flour mustard. Manufacturers, however, soon discovered that they could please the public palate better by modifying the pungency of the flavor, and the result is that to-day it is made in a great variety of styles, each establishment following its own formula for mellowing, blending, mixing, etc. Genuine mustard is easily obtainable, but it does not please the general taste as well as the prepared modified article.

In

moistening or "mixing" dry mustard, or mustard flour, two main objects must be kept in view - first, to obtain the desired consistence; second, to make it perfectly smooth. To produce these effects, add the liquid in small quantities and rub and pound the mustard well with a spoon. The simplest form of preparation consists of mustard flour, moistened with sufficient water to produce the consistence of thick batter, with half a teaspoonful of salt added for each two ounces of mustard flour. Some people like fine powdered sugar included in the same proportion as salt. vinegar and olive oil can be used according to taste, but some cold water is necessary for the first mixing in order to develop the pungency. If for immediate use, milk or milk and cream may be employed in place of either vinegar or oil.

The greater part of the prepared mustard now enjoying popular use and favor, consists of from 50% to 75% vinegar, flour-thickening and various condiments.

U. S. Standard Ground mustard is mustard containing not more than 2 1/2% of starch by the diastase method and not more than 8% of total ash.

U. S. Prepared mustard, German mustard, French mustard, mustard Paste, is a paste composed of a mixture of ground mustard seed or mustard flour with salt, spices and vinegar, and, calculated free from water, fat and salt, contains not more than 24% of carbohydrates, calculated as starch, determined according to the official methods, not more than 12% of crude fibre nor less than 35% of protein, derived solely from the materials named.


Arround Mustard in The Grocer's Encyclopedia


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