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 O. H. M. 8. 
 
 Deputy Minuter. 
 
 LABORATORY 
 
 OF THB 
 
 INLAND REVENUE DEPARTMENT 
 
 OrrAWA, CANADA 
 
 BULLETIN No. 176 
 
 MUSTARD 
 
 13648—1 
 
4)4i:>4b78a 
 
I^ABORATORY 
 
 INLAND REVENUE DEPARTMENT 
 
 OTTAWA, CANADA. 
 
 JJULLETIN No. 170. 
 
 MUSTARD 
 
 Wm. H.M8W0RTH, Eaq.. . ^^'"' ^^"'^ '• ^»<*^- 
 
 Acting Deputy Minister of Inland Revenue. 
 
 Sib,— I beg to report upon 76 samples of Mustard, collecte<l throughout the Domin- 
 ion in January of this year. 
 
 Mustard has been made the subject of examination in this laboratory on two former 
 ^casions, vu. ;-m 1890(95 samples, see Bulletin 19), and in 1897 (66 samples, see 
 
 lu Bulletin No. 19, the late Chief Analyst directs attention to the need of definite 
 standards for mustard ; and suggests the adoption of a minimum limit of 30 per cent 
 hxed oil for genuine mustard, and of 22 per cent, for compound mustard. 
 
 Ihe importance of legalizing a definition of mustard is undeniable, and until this is 
 (lone I find It quite impossible to declare adulteration in any of the exti-emely vHriable 
 simples, sold under this name. ' 
 
 That such definition should depend mainly upon a percentage of fixed oi; in the 
 article IS not so clear. The fixed oil of mustard is present in mustard seeds (both black 
 and white) to the extent of about 25 per cent. : and the sifted farina of mustard contains 
 188o! 16lT ' ''^"''' °' ''"**"'^ '*'*'***'"■ ^^'^'""'^ ''"'^ Stansell; The Analyst, 
 
 But the value of mustard as a condiment does not depend upon the content of fixed 
 oil. White mustard, which j«r se, has little condimental value, contains as much 
 l.x«l oil as black mustard Nor did the late Chief Analyst suggest the determination 
 ot fixed oil m mustard as being itself directly an element of value in the condiment, but 
 .ather as a means of ascertaining the amount of foreign material present in admixtures, 
 inis adUed material is usually starch or turmeric, and is practically fat free 
 
 neropnf?^ /fi'*''^ "i'-'" """*»"! ,«««1 « fairly Constant, the suggestion to make the 
 percentage of fixed oil in mustard flour a basis for calculating the amount of foreian 
 matter added is a reasonable one, provided that mustard seed is always ground in its 
 natural stat^ i.e without removal of any portion of the fixed oil. This, however, is not 
 the case. The oil greatly interferes with the pulverizing of the seed, and over 75 per 
 
emit, of it may h" reinovwl by prrsdure lieforo grinding, au thut «>Ktimation of the fixed 
 oil in the (iniNhe<i product, »ffords no trustworthy Ixwix for calcuUtion ai« to foreign 
 matter iiddiij. The fixed oil of musUrd i n hhind oil, ii|,j)li.Bblo to varioun dietetic 
 purposes, hut ijiMte <lcMiid of xuch londiiiii ntal properties as are valued in muiiUrd. 
 
 The characterintic pungency of muHturd is ilue to a volatile oil, only tiaccM of which 
 exist in the dry mustard, hut wliiih is develop^, 'jy the aetion of a ferment (myrfmin) 
 upon fMitiissiuin uiyronate, in the prex nee of «at*ir. It is oidy upon raixinx inu»Urd 
 with water that the pungent flavour is developed. Potassium uiyronate i^ pn>!«!nt to 
 the extent of al)out 1 .5 |)6r tent, in hiack mustard setsi, and is practically abe»nt from 
 white mustard. This latter contains imly traces of volatile oil as such, while aljout half 
 of one per cent is presi-nt in the hiark see<l. It follows, fnmi whst has \>een sai.l, that 
 the better way of valuing mustard, would \>e h\ direct estimation of it« volatile oil, after 
 a treatment cr-n verting potassium myronpte into this last. 
 
 It is found in practice, that although the white mustard N(>«>d coi.'ains no potassium 
 myronate, its presence in admixture with the black »eed assists in the generation of 
 volatile oil from tl e latter ; and for this reason the two varieties are g. -.ind together. 
 This is due to the fact that a ferment (myrosin) whose presence determines the i>on- 
 version of potassium rayronateinto volatile oil of mustard, is more largely pre.sent in white 
 than in black mustard, although the glucotiide (ninujrin) upon which it pets, to develop the 
 volatile mI is practi illy absent from white mustjird. A glucoside (Sinalbin\*exisU in 
 white inusUrd, winch, when acted upon by water in presence of myrosin, yields an oil 
 (Sinalbin mustard o'A) which has the pungent, burning taste, and vesicating properties 
 of the volatile oil of black mu^lard ; but this oil is only sliijhtly volatilized with steam, 
 and its presence does not materially interfere with the estimation of volatile mustanl 
 oil, (Allylisothiocyanate). 
 
 From the work of Pies.se and SUnsell already (pioted, F. Sutton (Allen's Com- 
 mercial Organic Analysis ; vol. Ill, part .{, p. 116) ; Schlicht (Zeits. Anal. Chero. XXX. 
 (>fil;, and others, I am of opinion that the determinatt<m of volatile oil of nmsterd is 
 practicable as a means of assaying commercial mustard ; and I hope to investigate this 
 matter moit fully at an early date. 
 
 The following definition of mustard has been adopted by the Unite<l States Depart- 
 ment of Agriculture (Circular No. l.l, Dec, 20, 1904, p, 11);— 
 
 "Ground .Mustard is a powder made from mustard seed, with or without the 
 removal of the hulls and a portion of the fixed oil, and contains not more than two and 
 five tenths (2 • 5) por cent, of sUrch and not more than eight (8) percent, of total a.sh." 
 
 This definition leaves much to lie desired, as it makes no reference to the component 
 (volatile oil) up<m which the real valae ■ f ground mustard depends, whether considered 
 as a condiment, or as a vesicant. 
 
 It will he seen on looking through the tables in this report, that very few samples 
 of niusUrd found on the Canadian Market are free from starch and turmeric. Nor is 
 it to !«' understood that the addition of starch and turmeric is made for purposes 
 of fraud. Certain brands of this condiment, which have Ijeen on the world's markets 
 for generations, and have received recognition and honours at International Exhibitions, 
 are avowedly mixtures of mustard farina with other materials. The public have .approved 
 of these compounds ; and other manufacturers have, on this account, been led ^. imitate 
 them. It may I*, as allege<l by .some makers, that the presence of starchy matters is 
 neces.sary, to give better keeping quality to the article, which without starch, tends to 
 become lumfiy and stickj ; that turmeric is desirable to give a pleasing colour to 
 mustard, especially when mixed with water for the table ; that the removal of a large 
 percentage of the fixed oil is neces.sary t^) permit of satisfactory grinding and siftin". 
 On the other hand, it is claimed tin the seeds of white mustard although not possesst^ 
 of the pungent properties essential to mustard as a condiment, contain the finer and 
 distinctive (lavours of mustard, and are as necessary to the production of a desirable 
 condiment as the black mustard. And further that even the same variety of seeds 
 exhibits so great differences in crops of different years that it is impossible to make 
 satisfactory blends except under the gunlance of an expert, v. ho is guided rather by the 
 cultivated .sen.ses of taste, and smell, than by varietal differences in the seeds themselves. 
 However this may l)e, it is certain that mustard should be sold for what it is; and that 
 the presence of added matters should be announced on the label. 
 
Tho quMtion of the amount of added mattent whicli may ba penniiu-.! is serioua 
 fr..m th.' point of view of tho uie of inuNUrd ai a doniMtic remedy, in blisteni, pf>ultice«' 
 ometiCM. Ac. The iiiuiiUrd of tli« pharmao<>p<i>iaH penniU of no admixture. MufUnt aa 
 II .omliment ih .mother matter, and the public should learn to recojiniai tl e dintinction 
 JM-tw-een the tw... Uomlimental .u«Urd may he regarded aa a aubetitute, in emergency, 
 for the pharmao»p<i>al muntard, but by no meanH t^) be oonfii^ed with thia laat. 
 
 But even aa a cimdiment, there h a degree .,f dilution which amounU to fraud. 
 ri.e (ixing of limiU defining niuitard for oiidiraenUl purpoaea ia under cmsidcratiim 
 I lie problem ia not a .imple ..ne, ,v ' t gm not yet in a poaiiion to a^ilmiit a formal 
 solution. I would rcNpectfully rec.. d the publication of this report aa Itulletin 
 
 No. 176. 
 
 I have the honour to be, Sir, 
 
 Your o'- Jient servant, 
 
 A. McOIU,, 
 
 Chiff Analjftt. 
 
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