Genuine mustard, either in powder, or in the state of a paste ready for use, is perhaps rarely to be met with in the shops. The article sold under the name of genuine Durham mustard, is usually a mixture of mustard and common wheaten flour, with a portion of Cayenne pepper, and a large quantity of bay salt, made with water into a paste, ready for use. Some manufacturers adulterate their mustard with radish-seed and pease flour.

It has often been stated, that a fine yellow colour is given to mustard by means of turmeric. We doubt the truth of this assertion. The presence of the minutest quantity of turmeric may instantly be detected, by adding to the mustard a few drops of a solution of potash, or any other alkali, which changes the bright yellow colour, to a brown or deep orange tint.

Two ounces and a half of Cayenne pepper, 1-1/2 lbs. of bay salt, 8 lbs. of mustard flour, and 1-1/2 lbs. of wheaten flour, made into a stiff paste, with the requisite quantity of water, in which the bay-salt is previously dissolved, forms the so-called genuine Durham mustard, sold in pots. The salt and Cayenne pepper contribute materially to the keeping of ready-made mustard.

There is therefore nothing deleterious in the usual practice of adulterating this commodity of the table. The fraud only tends to deteriorate the quality and flavour of the genuine article itself.