86.  SECALE cereale.  Rye.—­This is often grown for a spring crop of green food, by sowing it early in the autumn, as it is very hardy and is not affected by frost.  It grows fast in the spring months, and affords a very luxuriant crop of green fodder.  Tares and Rye are frequently sown mixed together for the same purpose, and the Tares find a support in the stalks of the Rye, by which means they produce a larger crop than they make by themselves.  The grain is the next in estimation to Wheat, and is frequently used for making bread.  The quantity sown per acre is the same as Wheat.

87.  Sinapis nigra.  Black mustard.—­This is grown in Essex in great quantities for the seeds, which are sold to the manufacturers of flower of mustard, and is considered better flavoured, stronger, and capable of keeping better, than the white kind for such purpose.  It is also in use for various medicinal preparations; which see.  About two bushels of seed sown broad-cast are sufficient for an acre.

This plant affords another striking instance of the care of Providence in preserving the species of the vegetable kingdom, it being noticed in the Isle of Ely and other places, that wherever new ditches are thrown out, or the earth dug to any unusual depth, the seeds of Black Mustard immediately throw up a crop.  In some places it has been proved to have lain thus embalmed for ages.

Flower of mustard, which is now become so common on our tables, and which is an article of very considerable trade, is but a new manufacture.  A respectable seedsman who lived in Pall-Mall was the first who prepared it in this state for sale.  The seeds of the white sort had been used to be bruised in a mortar and eaten sometimes as a condiment, but only in small quantities.

When used fresh it is weak, and has an unpleasant taste; but after standing a few hours the essential oil unites with the water which is used, and it then becomes considerably stronger, and the flavour is improved.  It is prepared by drying the seeds on a kiln and grinding them to a powder.  As this article is become of considerable importance from the demand, it has occasioned persons to speculate in its adulteration, which is now I believe often practised.  Real flower of mustard will bear the addition of an equal quantity of salt without its appearing too much in the taste.  In an old work, Hartman’s treasure of Health, I find it to have been practised by a noble lady of that time to make mustard for keeping, with sherry wine with the addition of a little sugar, and sometimes a little vinegar.  Query, Is this, with the substitution of a cheaper wine, the secret of what is called Patent Mustard?