MUSTARD. There are two kinds of mustard seed, black and white. When the condiment now known in the grocery stores as mustard was first manufactured in England it was simply nothing more than the crushed seed. The manipulation gradually developed as it became necessary for the manufacturers to cater to the public taste, and the result is that each manufacturer now has his own receipt for making this condiment. Genuine mustard is easily obtainable, but it is found that it does not answer the purposes and supply the wants of the public as well as the prepa rations made by eminent manufacturers. The duty on ground mustard imported into this country is fourteen cents per pound, and as the whole mustard seed comes in free of duty it is unques tionably to the interest of the trade and the public to handle good domestic brands, among which Colburn's Philadelphia Mustard is well known.
According to the Grocers' Journal, mustard was little known at English tables before the year 1729. About that time an old woman of the name of Clements, residing in Durham, 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
to herself for many years, during which she sold large quantities of mustard throughout the country, but especially in London. Here it was introduced to the royal table where it received the approval of George I. From the circumstance of Mrs. Clements being a resi•lent of Durham, it obtained the name of Durham mus tard. The manufacture of mustard consisted in simply grinding the seed into a very fine flour, a bushel of seed weighing sixty pounds yielding twenty-eight to thirty pounds of flour of mustard. A false taste, however, arose for having an improved color, and the flour of mustard was introduced from which the oil bad been abstracted. Hence, other materials, such as capsicum powder, turmeric, terra alba, wheaten flour, etc., are added to bring up the flavor and to increase the bulk.