Claims for the introduction of Mustard at Durham in 1720, have been raised in favour of a Mrs. Clements, but they cannot be substantiated. Shakespeare in the _Taming of the Shrew_ makes Grumio ask Katherine "What say you to a piece of beef and Mustard?" and speaks, in _Henry IV_., of Poins' wit being "as thick [379] as Tewkesbury Mustard"; whilst Fuller in his _Worthies of England_, written only a very few years after Shakespeare's death, says "the best Mustard in England is made at Tewkesbury in the county of Gloucester." Coles observes (1657), "in Gloucestershire about Teuxbury they grind Mustard seed and make it up into balls, which are brought to London and other remote places as being the best that the world affords." George the First restored the popularity of Mustard by his approval of it. Prior to 1720 no such condiment as Mustard in its present form was used at table in this country. It is not improbable that the Romans, who were great eaters of Mustard-seed pounded and steeped in new wine, brought the condiment with them to our shores, and taught the ancient Britons how to prepare it. At Dijon in France where the best mixed continental Mustard is made, the condiment is seasoned with various spices and savouries, such as Anchovies, Capers, Tarragon, Catsup of Walnuts, or Mushrooms, and the liquors of other pickles. Philip the Bold granted armorial ensigns (1382) to Dijon, with the motto _moult me tarde_ (I wish for ardently). The merchants of Sinapi copied this on their wares, the middle word of the motto being accidentally effaced. A well-known couplet of lines supposed to occur in _Hudibras_ (but not to be found there), has long baffled the research of quotation hunters: "Sympathy without relief Is like to Mustard without beef." Mustard flour moistened with a little water into a paste has the singular property of dispelling the odours of musk, camphor, and the fetid gum resins. For deodorising vessels which have contained the essences of turpentine, creasote, assafetida, or other such drugs, it [380] will answer to introduce some bruised Mustard-seed, and then a little water, shaking the vessel well for a minute or more, and afterwards rinsing it out with plenty of water. The white Mustard grows when uncultivated on waste ground with large yellow flowers, and does not yield under any circumstances a pungent oil like the black Mustard. It is a hirsute plant, with stalked leaves and hairy seed pods; and when produced in our gardens its young leaves are eaten as a salad, or as "Mustard, with Cress."