II.—Pickling Spice.—Ten pounds small Jamaica ginger; 2 1/2 pounds black peppercorns; 1 1/2 pounds white peppercorns; 1 1/2 pounds allspice; 3/4 pound long pepper; 1 1/4 pounds mustard seed; 1/2 pound chili pods. Cut up ginger and long pepper into small pieces, and mix all the other ingredients intimately.
One ounce to each pint of boiling vinegar is sufficient, but it may be made stronger if desired hot.
Essence Of Savory Spices.
Mustard:
The Prepared Mustards Of Commerce.
The flavors, other than that of the mustard itself, of the various preparations are imparted by the judicious use of spices—cinnamon, nutmeg, cloves, pimento, etc.—aromatic herbs, such as thyme, sage, chervil, parsley, mint, marjoram, tarragon, etc., and finally chives, onions, shallots, leeks, garlic, etc.
In preparing the mustards on a large scale, the mustard flower and wheat or rye flour are mixed and ground to a smooth paste with vinegar, must (unfermented grape juice), wine, or whatever is used in the preparation, a mill similar to a drug or paint mill being used for the purpose. This dough immediately becomes spongy, and in this condition, technically called “cake,” is used as the basis of the various mustards of commerce.
Mustard Cakes.
Yellow mustard, from 20 to 30 per cent; salt, from 1 to 3 per cent; spices, from 1/4 to 1/2 of 1 per cent; wheat flour, from 8 to 12 per cent.
Vinegar, must, or wine, complete the mixture.