To Mix Mustard

its pnngenoy to a volatiie acid oi which is contains. This oil is bitter and the bitterness of ireshly mixet inustard is vcry apparent uuless a certain quantity of salt is added to it Tliis removes the bitter flavor. To every ounce or tablespoouful of dry uiustardadd a teaspocmfal of salt, and mix witli cold water, adding vinegat In wbicta taragon, dill, or 5ther desirable Bavorlng tiorba Lave been Steeped. Tlie French and üenu.ui mustarda are thus prepared.