Mustard and Horses

                  A Primer on Growing Mustard like the Canadian have for Years

   A piquant condiment made from the seeds of the mustard plant. When the seeds are crushed, two elements, myronate and myrasin, are released, creating a fiery tasting essence. It is either left in a powdered form to which the consumer adds water; or it is mixed with water, wine, vinegar, or a combination of these ingredients, in a food processing plant.      In Dijon, France, a mustard manufacturer named Niageon created a recipe for a strong mustard that combined black and brown seeds with verjuice.  In 1777, one of the most famous names in mustard was created when Maurice Grey, who had invented a machine to crush, grind and sieve seeds, joined forces with Auguste Poupon. The resulting Grey-Poupon Dijon mustard is made from brown or black mustard seeds that have been mixed with white wine.

 Today, most of the work is done by sophisticated machinery. In the earliest times, the seeds were crushed and grinded by hand. Then, steam-powered stampers were used. Now, the seeds are loaded into roller mills that can flatten and hull them simultaneously.

One of the Vast Mustard Fields of Alberta

Now you know more about Grey Poupon than you did! 

There used to be a man in Alberta called the Mustard King, he had a very very large ranch. He grew mustard and shipped it to China for processing. The Ranch was named the V-V Ranch!

Maybe this horse is saying:

 "Look at that American. I bet he has never seen a mountain before today"

Bees are vital.

Alberta, Manitoba, and Saskatchewan currently grow a large share of the world's mustard crop. The French people are the largest consumers of mustard (1.5 lbs/person/year), and buy approximately 70% of the annual Canadian production.