The brown cake is made with black mustard, and contains about the following proportions:
Black 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 or rye flour, from 10 to 15 per cent.
The variations are so wide, however, that it is impossible to give exact proportions. In the manufacture of table mustards, in fact, as in every other kind of manufacture, excellence is attained only by practice and the exercise of sound judgment and taste by the manufacturer.
Moutarde Des Jesuittes.
Kirschner Wine Mustard.
| Cardamom seeds | 2 1/2 drachms |
| Nutmeg | 2 1/2 drachms |
| Cloves | 4 1/2 drachms |
| Cinnamon | 1 ounce |
| Ginger | 1 ounce |
| Brown mustard cake | 6 pounds |
| Yellow mustard cake | 9 pounds |
Grind all together to a perfectly smooth paste, and strain several times through muslin.
Duesseldorff Mustard.—
| Brown mustard cake | 10 ounces |
| Yellow mustard cake | 48 ounces |
| Boiling water | 96 ounces |
| Wine vinegar | 64 ounces |
| Cinnamon | 5 drachms |
| Cloves | 15 drachms |
| Sugar | 64 ounces |
| Wine, good white | 64 ounces |
Mix after the general directions given above.