Mustard (Sinapis).
Bottom. Your name, I beseech you, sir?
Mustardseed. Mustardseed.
Bottom. Good Master Mustardseed, I know your patience well: that same cowardly, giant-like ox-beef hath devoured many a gentleman of your house: I promise you your kindred hath made my eyes water ere now. I desire your more acquaintance, good Master Mustardseed.
Midsummer-Night’s Dream, iii. 1.
In 1664 Evelyn wrote that mustard is of “incomparable effect to quicken and revive the Spirits, strengthening the Memory and expelling Heaviness.... In Italy, in making Mustard, they mingle Lemon and Orange Peels with the seeds.” In England the best mustard came from Tewkesbury. It is a curious instance of the instability of fashion that only twenty-four years before Evelyn made these remarks, Parkinson wrote: “Our ancient forefathers, even the better sort, in the most simple, and as I may say the more healthful age of the world, were not sparing in the use thereof... but nowadayes it is seldom used by the successors, being accounted the clownes sauce, and therefore not fit for their tables; but is transferred either to the meyny or meaner sort, who therefore reap the benefit thereof.” He adds it is “of good use, being fresh for Epilepticke persons... if it be applyed both inwardly and outwardly.” There were some drawbacks to being sick or sorry in the “good old days.” It was customary in Italy to keep the mustard in balls till it was wanted, and these balls were made up with honey or vinegar and a little cinnamon added. When the mustard was required, the ball was “relented” with a little more vinegar. Canon Ellacombe says: “Balls were the form in which Mustard was usually sold, till Mrs Clements of Durham, in the last century, invented the method of dressing mustard flour like wheat flour and made her fortune with Durham Mustard!” We cultivate Sinapis nigra for its seed and Sinapis alba as a small salad herb.
Parsley (Petroselinum sativum).
The tender tops of Parsley next he culls,
Then the old rue bush shudders as he pulls.
The Salad.
Quinces and Peris ciryppe (syrup) with parcely rotes,
Right so begyn your mele.