BLACK MUSTARD.

1267

&tid 4A

The r( , T 0llnf T;d in mortars. The pounded seeds are then sifted-thr,)u ( V • u . e * n the sieve is called dressings or siftings: what passesPure 'fl 1S lm P ure flour of mustard. The latter by a second sifting yieldsUiq n g° Ur °/ mustard, and a second quantity of dressings. The com-CqIoJjj. mustard of the shops is adulterated with flour (wheaten),^ res sin ^ turmeric, and rendered hot by pod pepper. By pressure thefor n ■ ? s or siftings yield a fixed oil {fixed oil of mustard), which is used\l Us . * n S with rape and other oils. The whole seeds are never pressed.

(j f ca t' e is employed as a manure, being too hot for cattle.

{Jour n P ? SITI0N - — Black mustard seed was analyzed by Thibiergef{Ue nt ] * j Pharm. tom. v. p. 439). Some of its constituents have subse-Med ^ , en examined by Henry fils and Garot ( Journ. de Chim.<le £y 1 ' and 467 ; and Journ. dePharm. xvii. 1); by Pelouze {Journ.Xv-jj q?" ^Jed. vi. 577); by Ilobiquet and Boutron {Journ. de Pharm.{lbid~,\’ ky Faure ( Ibid .); by Simon {Ibid. xxv. 366); by Bussyiabo,' lr XXv ^ 't**) i and by Boutron and Fremy {Ibid. p. 48). From their% Jr % We leam that black mustard seed contains mijronate of potash,c ol 0 «r' e ’ °il, a pearly fatty matter, gummy matter, sugar,

*alt 8 ® matter, sinapisin, free acid, peculiar green matter, and some

an ^ —So called by Bussy, its discoverer, from /j.lpov, an odorous oil. It

,< '<)| 1 „i , Hr °us, non-volatile, bitter, non-crj-stallizable acid. It is soluble in water andTil 1101e d*er. It is composed of carbon, sulphur, hydrogen, nitrogen, andJTitate . f a jkaline myronates are crystallizable. Myronate of potash yields no pre-° r florid U ” nitrate of silver, nitrate of baryta, acetate of lead, bichloride of mercury,■? of calcium. The characteristic property of myronic acid is, to yield the2. °Jmustard when mixed with a solution of myrosyne.

XT*"'’ Emulsin of black mustard .—Bussy called it myrosyne, from plpov,r ba « Co* avv > w ith, because it yields, with myronic acid, the volatile oil of mustard,

replaced ? SI . able resemblance to vegetable albumen and emulsin, but as it cannot ber e g. | f e hher of these substances, in the development of the volatile oil, it mustsubstance. sui generis . It is soluble in water; but is coagulated by^ of an d acids, and in this state it loses the power of acting on the mvronates

r C a, " S th . e volatile oil-

, Ure d f r P ls ‘u —This term has been given, by Simon, to a substance which he pro-‘•lack mustard seeds, and which he states possesses the following proper-W bic h ar e P T entS * tse h ' n the form of white, brilliant, micaceous, volatile crystals,

It ben mi S T , le in alcohol, ether, and the oils, but are insoluble in acids and alkalies.

with the albumen of the mustard-seed, it yields the volatile oil of mustard.

%:

is bustard should possess it. Analogy would lead us to suppose that the

Volaty t€< . T non-acid substances. Simon says sinapisin contains no sulphur.a, ~ i,7 e °f Mustard .—This does not pre-exist in the seeds; but is formed when

Ascribes this last property to myronic acid ; but it is highly improbable that

two

>r

jjj 3.(1 cj ,yj irj.ucuui a mo uuuo nui|jn/-v

. Potasli r • H 1 ^ le farina,by the mutual action of the contained myrosyne and myronaterj | l,, m of - ? ) > just as the volatile oil of bitter almonds is generated by the mutual

di.' 1,l0 Vol ") amygdalin, and water (see p. 1106). Alcohol extracts from the fa-V^'I'inoMl ali ^ i'T coagulating the myrosine renders the farina incapable of,>r a , . le °fi by the subsequent action of water. Sulphuric acid and the other

oj| 11 die oi| S -’ 8S We ^ a ^ so as carbonate of potash, check the formation of the oil. Buta c . ()f mn s t a once formed, the acids have no power to prevent its effects. Volatile^Urnin * S colour1 ^ or pale yellow; it has a most penetrating odour, and a mostoj| tt 'file i n 8 taste - Its sp. gr. at 08° F. is T015. It boils at 290° F. It is slightly’ a D od 0 ,, y €r ’ ' )ut readily so in alcohol and ether. By the action of ammonia on thisfy, 1 * 1 of i|j e r .| s > crystallizable substance (an amide ) is produced, which consists of one(IK'. Thes an< * two atoms of ammonia (Dumas and Pelouze, Journ.de Chim. Med. is.Cabinet a e , c !T sta ls are decomposed with the greatest facility by binoxide of mercuryNt Vl-fu j. “ uss y > Journ. de Pharm. xxvi. 119). Volatile oil of mustard consists ofj>j 2 j ’ "fdrogen 5-09, nitrogen 14-41, oxygen 10-18, and sulphur 20-48 ; or C 16 HI®It is a powerful acrid, rubefacient, and vesicant. It has been proposed as