But to obviate
this Difficulty, the Invention of grinding Mustard-Seed in a Mill, and
thereby reducing of it to Flour, to be made fit for the Table in an
instant, has been very well received: for by that Contrivance we have it
always fresh, and full of brisk Spirits, and may only make just what we
want without any spoil, as long as we keep a Stock of this Flour by us.
There are two Sorts of Mustard: _viz._ The white Sort, which is a large
Grain, and not so strong; and the black Sort, which is a small Grain. That
which I account the best, is from the wild Mustard, commonly found growing
in _Essex_, which sells the best in the Markets. But from whatever Place we
have it, regard should be chiefly had to its being free from Mustiness,
which happens from the gathering the Seed wet, or in the Dew, and laying it
close together before it is thresh'd. When this Seed is dry and sweet,
grind it in a Mill, such as a Coffee-Mill; but the Mill must be fresh, and
free from any Flavour or Taint: it should not indeed be used with any other
thing. When you have ground a sufficient Quantity, pass it through a pretty
open Sieve, and the next day put it into Vials with open Mouths, pressing
it down close; stop them well, and keep it for use.
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