Canadian grocer January-June 1898 . ed oil, but, in lieu of myronic acid, con-vertible as described into the volatile oil ofmustard, it contains a non-volatile, bitterand acrid salt termed sulphocyanide of sina-pine. It is on this volatile oil and the acridand somewhat bitter salt that the pungencyand acridity of mustard depend, and hencewe see a strong reason why in the mustardsof commerce the flour of the two spicesshould be blended together. Of the twoactive principles, the volatile oil is by far themore important, and hence the seed of theblack possesses the greatest commercialvalue. Notwi
Canadian grocer January-June 1898 . ed oil, but, in lieu of myronic acid, con-vertible as described into the volatile oil ofmustard, it contains a non-volatile, bitterand acrid salt termed sulphocyanide of sina-pine. It is on this volatile oil and the acridand somewhat bitter salt that the pungencyand acridity of mustard depend, and hencewe see a strong reason why in the mustardsof commerce the flour of the two spicesshould be blended together. Of the twoactive principles, the volatile oil is by far themore important, and hence the seed of theblack possesses the greatest commercialvalue. Notwithstanding the terms flour andfarina of mustard commonly employed, ripemustard does not contain a single starchgranule, and yet samples of so-called puremustard have been sent into this laboratory,which contained in some cases as high as50 per cent, of starch, which fraudulentadditions were further aggravated by dis- THE CANADIAN GROCER THE RISING SUN STOVE POLISH and THE SUN PASTE STOVE POLISH ^ TRADE MARK REGISTERED ^.BROS. CAH^-. vG&sSS HFOR DURABILITY and ECONOMY. fOR GENERAL BLACKING. TONS SOLD YEARLY. MORSE BROS., Proprietors, Canton, Mass. °SfTLESS|ESTIN .LABORTHE Si For sale by all Wholesale Grocers; also the McClary Mfg. Co., London, Montreal, Winnipeg, Vancouver and Toronto. guising the whitened appearance by theaddition of some yellow foreign body, asturmeric, yellow ochre or naphthaleneyellow. By making mustard entirely of onekind of seed, or of admixtures of the blackand white seed, a wide range in the qualitiesand prices of mustard is obtained. Evenwithout the addition of any foreign sub-stances, the mustard in which the whiteseed predominates can be sold at a verylow price. The following simple tests for impuremustard will be found of great value todealers if properly applied : A few drops of aqua ammonia added tomustard will turn it to a brownish red if ithas been colored with turmeric ; if not, itwill turn it to a light anahne color
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Keywords: ., bookcentury1800, bookdecade1890, booksubjectsuperma, bookyear1898
