The word mustard comes from the Italian, murtard, which is derived from the Latin must-um, unfermented grape juice, with which the Italians formerly mixed ground mustard. The Athenians called it napy; while the Hellenistic name was sinapi, or sinapy, whence the Latin sinapi, or sinapis, from which is derived the German word senf. Hippocrates used mustard in medicine under the name of Vanuit. The dark seed, which comes from Trieste, Austria, is called Trieste mustard. Spoken of by Theophnastus, Galin and others. What is called French mustard, German mustard, etc., is made of the dressings mixed with vinegar, garlic and other spices and flavoring musterial. The form in which table mustard is now sold dates from 1720, about which time Mrs. Clements, of Durham, Eng., hit on the idea of grinding the seed in a mill and sifting the flour from the husk. This bright yellow farina rapidly attained wide popularity. The fame of “Durham Mustard” was spread far and wide, Mrs. Clements traveling to London and principal cities twice a year taking orders. There are two species of mustard plants from which ground mustard is made. The sinapes alba, white or yellow mustard, and sinapes nigra, brown or black mustard, is the mustard plant spoken of in Luke XIII, 19. They are annual herbs, three to 6 ft. high, with lyrate leaves, yellow flowers, and slender pods, from one to four inches long, containing a single row of roundish seeds. One of the peculiarities incident to the cultivation of mustard is the fact that two crops of mustard cannot be raised on the same ground in succession. Another variety is sinapes arvenus, or wild mustard, called charlock and used for adulterating; the Sarepta, the black seed of the sinapes juncea, from the East Indies, is used for the same purpose. Sarepta is called from a city of that name in Russia, in the government of Saratov. The brown or black variety is sown in January and the yellow or white in March, the seed being sown broadcast and harvested in August. A reaper is used, cutting the stalks and throwing them in bunches, where they are left to cure until October. They are now thoroly dry and are taken to a convenient place, spread out upon sheets of canvas and rolled with a heavy roller. The stalks and empty pods are then raked off, and the chaff and seeds remaining are run thru a fanning machine, after which process they are ready to sack and market. There are two processes in use in making ground mustard. In the first, the seeds, white or black, or mixed, are ground to powder and then put thru an elaborate course of siftings. The product left after the first sifting is called “dressings” and that which passes thru is pure mustard flour. This mustard flour is again run thru a finer sieve, and so on until the required fineness is obtained. From the dressings left after the different sievings, the essential oil of mustard is expressed.