Part 137

«Duesseldorff Mustard.»—

Brown mustard cake 10 ounces Yellow mustard cake 48 ounces Boiling water 96 ounces Wine vinegar 64 ounces Cinnamon 5 drachms Cloves 15 drachms Sugar 64 ounces Wine, good white 64 ounces

Mix after the general directions given above.

«German Table Mustard.»—

Laurel leaves 8 ounces Cinnamon 5 drachms Cardamom seeds 2 drachms Sugar 64 ounces Wine vinegar 96 ounces Brown cake 10 ounces Yellow cake 48 ounces

Mix after general directions as given above.

«Krems Mustard, Sweet.»—

Yellow cake 10 pounds Brown cake 20 pounds Fresh grape juice 6 pints

Mix and boil down to the proper consistency.

«Krems Mustard, Sour.»—

Brown mustard flour 30 parts Yellow mustard flour 10 parts Grape juice, fresh 8 parts

Mix and boil down to a paste and then stir in 8 parts of wine vinegar.

«Tarragon Mustard.»—

Brown mustard flour 40 parts Yellow mustard flour 20 parts Vinegar 6 parts Tarragon vinegar 6 parts

Boil the mustard in the vinegar and add the tarragon vinegar.

«Tarragon Mustard, Sharp.»—This is prepared by adding to every 100 pounds of the above 21 ounces of white pepper, 5 ounces of pimento, and 2 1⁠/⁠2 ounces of cloves, mixing thoroughly by grinding together in a mill, then put in a warm spot and let stand for 10 days or 2 weeks. Finally strain.

«Moutarde aux Epices.»—

Mustard flour, yellow 10 pounds Mustard flour, brown 40 pounds Tarragon 1 pound Basil, herb 5 ounces Laurel leaves 12 drachms White pepper 3 ounces Cloves 12 drachms Mace 2 drachms Vinegar 1 gallon

Mix the herbs and macerate them in the vinegar to exhaustion, then add to the mustards, and grind together. Set aside for a week or ten days, then strain through muslin.

In all the foregoing formulas where the amount of salt is not specified, it is to be added according to the taste or discretion of the manufacturer.

«Mustard Vinegar.»—

Celery, chopped fine 32 parts Tarragon, the fresh herb 6 parts Cloves, coarsely powdered 6 parts Onions, chopped fine 6 parts Lemon peel, fresh, chopped fine 3 parts White-wine vinegar 575 parts White wine 515 parts Mustard seed, crushed 100 parts

Mix and macerate together for a week or 10 days in a warm place, then strain off.

«Ravigotte Mustard.»—

Parsley 2 parts Chervil 2 parts Chives 2 parts Cloves 1 part Garlic 1 part Thyme 1 part Tarragon 1 part Salt 8 parts Olive oil 4 parts White-wine vinegar 128 parts Mustard flower, sufficient

Cut or bruise the plants and spices, and macerate them in the vinegar for 15 or 20 days. Strain the liquid through a cloth and add the salt. Rub up mustard with the olive oil in a vessel set in ice, adding a little of the spiced vinegar from time to time, until the whole is incorporated and the complete mixture makes 384 parts. {216}

CONDIMENTS, TESTS FOR ADULTERATED: See Foods.

CONDITION POWDERS FOR CATTLE: See Veterinary Formulas.