Place forty to fifty grammes of mustard farina in a flask of about one-half liter capacity; 250 cubic centimeters of tepid water should be poured over it, then close the flask with a cork and shake well. After twenty-four hours’ standing connect the flask with a Liebig’s condenser and heat to boiling. Pour thirty cubic centimeters strong ammonia into the receiver, the end of the condenser being dipped below the surface of the liquid. Water and the volatile oil will pass over, the oil at first floating in the shape of oily drops on the surface of the liquid, which soon sinks to the bottom, especially when the liquid is gently agitated. When no more oil globules pass over, the distillation has finished. The receiver should be closed with a cork and allowed to stand twenty-four hours; at the end of this time all the oil will be dissolved and is now contained in the liquid in the form of thiosinamine (C_{4}H_{8}N_{2}). This solution is evaporated on the water bath in a weighed platinum basin, the residue dried and weighed, and the quantity of thiosinamine obtained, minus one molecule of ammonia, represents the amount of volatile oil. To estimate the amount of myrosin or albumen and sulphocyanide of sinapine, the amount of nitrogen and sulphur in the mustard should first be obtained, the former by combustion with soda lime in the well-known manner, and the latter by deflagration of the mustard and oxidation of its sulphur in a mixture of nitrate of soda and carbonate of potash. First, dissolve the mass in water or diluted acid, and the sulphuric acid contained in the solution is estimated by means of chloride of barium, and, from this data the amount of the myrosin and of the sulphocyanide of sinapine, the acrid principle is calculated. As much sulphur and nitrogen are first deducted from the totals of these substances obtained as is contained in the quantity of myronic acid previously determined. Next, the whole remaining sulphur, and as much of the nitrogen as is required, are estimated in the acrid principle, and, lastly, the surplus nitrogen is calculated into myrosin, which has the same formula as vegetable albumen. But now, having the amount of the acrid principle and of the myrosin, a further calculation has to be made, since myrosin contains about 1 per cent. of sulphur, and this can be deducted from the total acrid principle, a corresponding quantity of nitrogen being in turn calculated into myrosin. Chemical composition of white mustard: Moisture, 9.32 with variations Fat, 25.56 Cellulose, 10.52 Sulphur, 0.99 Nitrogen, 4.54 Albuminoids, 28.37 Myrosin 5.24 Albumin, Soluble Matter, 27.38