Mustard and Its Uses.

Lake County Press, Issue 905, 5 April 1900, Page 2

Mustard and Its Uses.

Mustard is commonly adulterated with flour, turmeric and capsicum powder being added to imitate the natural colour and purgency. When dry it hits but, little smell, but when moistened It evolves a pungent, penetrating odour, which proves very irritating to the ey«vs and nostrils. It is extensively used as a condiment, and probably assists tbs assimilation of many foods which a?e digested with difficulty. In larger quantities it acts as an emetic, and from being always at hand is frequently used for evacuating the stomach in cases of poisoning. From a teaspoonful to a tablespoon fid of mustard flour should be added to a tumbler of tepid water, and takeu without delay. Cases of obstinate, and even dangerous, hiccough have been promptly cured by drinking an infusion of mustard, made by steeping a tablespoonful of mustard flour iu a teacupful of boiling water for twenty minutes, and then straining. In the form of a poultice mustard applied to the skin acts as a valuable counterirritant. A mustard poultice is made by mixing equal quantities of linseed meal and mustard flour with a little hot water, and stirring them well together. The linseed and mustard should be thoroughly mixed before being added to the water. Some people add vinegar, but this is a mistake, as it retards the production of the essential oil, on which the Irritating properties depend. Care phould be taken that the water employed In making the. poultice is not too hot.— “The Family Physician.”