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PLANTS USEFUL IN AGRICULTURE.

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green food, by sowing it early in the autumn, as it is very hardy and is notaffected by frost. It grows fast in the spring months, and affords a veryluxuriant crop of green fodder. 'I'ares and Rye are frequently sownmixed together fur the same purpose, and the Tares find a support inthe stalk- of the Rye, by which means they produce a larger crop thanthey make by themselves. The grain is the next in estimation toWheat, and is frequently used for making bread. The quantity gownper acre is the same as Wheat.

S7. SINAPIS nigra. Black Mustard. —This is grown in Essex ingreat quantities for the seeds, which are sold to the manufacturers offlower of mustard, and is considered better flavoured, stronger, andcapable of keeping better, than the white kind for such purpose. Ir i*>also in use for various medicinal preparations; which see. About twobushels of seed sown broad-cast are sufficient for an acre.

This plant affords another striking instance of the care of Providencein preserving the species of the vegetable kingdom, it being noticed inthe Isle of Ely and other places, that wherever new ditches are tin-ownout, or the earth dug to any unusual depth, the seeds of Black Mustardimmediately throw tip a crop. In some places it has been proved toHave lain thus embalmed for ages.

Flower of mustard, which is now become so common at our tables,and which is an article of very considerable trade, is but a new manu-facture. A respectable seedsman who lived in Pali-Mall was the firstwho prepared it in this state for sale. The seeds of the white sort hadbeen used to be bruised in a mortar and eaten sometimes as a condi-ment, but only in sma!! quantities*

When used fresh it is weak, and has an unpleasant taste; but afterstanding a few hours the essential oil unites with the Mater which isused, and it then becomes considerably stronger, and the flavour is im-proved. It is prepared by drying the seeds on a kiln and grindingthem to a powder. As this article is become of considerable impor-tance from the demand, it has occasioned persons to speculate in itsadulteration, which is now I believe often practised. Real flower of mus-tard will bear the addition of an equal quantity of salt without its ap-pearing too much in the taste. In an old work, Hartman's Treasure ofHealth, I find it to have been practised by a noble lady of that timeto make mustard for keeping* with sherry wine with the addition of alittle sugar, and sometimes a little vinegar. Query, Is this, with thesubstitution of a cheaper wine, the secret of what is called PatentMustard ?

88. TRITICUM astivum. Spring Wheat.— Wheat is a grain wellknown in most countries in Europe. It has been in cultivation furmany ages. This species was introduced some years ago from theBarbary coast, and has been found very beneficial for sowing in thespring, when it often produces a large crop. It takes a shorter timeto-come to maturity than the other sorts; and as it is a more pro-