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MUSTARD.Before the year 17*29 mustard was little known, according so the Grocers' Journal, at English tables. About this time an old woman of the name of Clements, residing in Durham, began to grind the seed in a mill, and to pass the flour through several processes necessary to free in from its husks. 8ho kept her secret to herself for many yearn, during wliich 6he sold large quantities throughout the conn try, but especially in London. Here it was introduced to the royal table, where it received the approval of George I. From the circumstances of Mr*. Clements being a resident at Durham, it obtained the name of Durham mustard. The manufacture of mustard consisted in simply grinding the seed into a very tine flour, a bushel of seed, weighing .sixty pounds, yielding twenty-eight pounds to thirty pound* of flour of mustard. A false taste, how-over, arose for having an improved color, and the flour of mustard was introduced from which the oil hod been abstracted. Hence other materials, snch os capsicum powder, tumeric, terra alba, wlieaten flour, etc., are added to bring up the flavor and to increase the bulk.
Newspaper Details
Port Townsend Weekly Argus
Port Townsend, Washington, US
Thu, Jun 07, 1883
Page 4
Full Page
Clipped by
National G.
USA 22 Jun 2024
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