wers of vegetation for ages: from which
circumstance, together with the liability of the seed to become shaken
out in the harvesting of the crop, such lands as are once employed for
the growing of Mustard cannot be fairly cleaned of it for a considerable
length of time, and only by judicious fallowing or fallow-cropping, with
repeated hoeing and weeding."--_Law._

_Use._--Besides the use of the flour of the seeds as a condiment, the
seed-leaves are used as salad, in the manner of those of the White
species; and the young plants, cut to the ground, are used as spring
greens, either boiled alone, or mixed with Spinach.

CHINESE OR PEKIN MUSTARD. _Vil._

Sinapis Pekinensis.

A hardy annual, introduced from China. Stem four feet high, with
remarkably large leaves; the flowers, which are produced in loose,
terminal spikes, are yellow and showy; the seeds are small, and retain
their vitality five years.

_Cultivation._--The seeds are sown in April or May, in shallow drills
ten or twelve inches apart. If cultivated for its seeds, the drills
should be eighteen inches or two feet apart, and the plants thinned to
six or eight inches in the drills.

_Use._--The leaves are employed in salads, in the manner of Cress; and
they are also sometimes boiled and served as Spinach.

CABBAGE-LEAVED MUSTARD.

Moutarde a feuilles de Chou. _Vil._ Sinapis sp.

A hardy, annual, Chinese plant, similar in habit to the species last
described. Stem from three to four feet high; leaves large, roundish,
lobed, and wrinkled; flowers yellow; the seeds are small, reddish-brown
or black, and retain their powers of germination a long period.

_Cultivation and Use._--This species is cultivated in the same manner,
and is used for the same purpose, as the Chinese Mustard.

CURLED MUSTARD.

West-India Cress.

A comparatively small species. Stem two feet and a half high; flowers
bright-yellow; seeds small, blackish-brown,--scarcely distinguishable
from those of the Black Mustard. The leaves are of medium size,
greenish-yellow, broadest near the ends, deeply and finely cut on the
borders, and beautifully frilled, or curled: they make an excellent
garnish; and, when used as salad, have a pleasant, cress-like flavor.

CUT-LEAVED MUSTARD.

Moutarde lacinee. _Vil._

In its general character, this species resembles the Chinese or Pekin
Mustard: the leaves, however, are much smaller, and divided quite to the
mid-rib.

When young, the leav