The origins of mustard date back to 460 BC and the pioneering Greek physician Hippocrates. An early reference to a potent nature of the mustard seed, was in exchange between King Darius of Persia And the young Alexander the Great. Darius gave Alexander a sack of sesame seed to represent the number of his army, Alexander returned the compliment with a sack of mustard seeds to symbolise both the number and the fiery nature of his army. The prolific yield of the mustard seed is also referred to in the Bible by Jesus.
In the early days mustard seeds were ground at the table in much the same way that black pepper is today. It was not until 1720 that grinding and sifting the seed, in a similar manner as flour, was introduced by Mrs Clements of Durham. The new mustard flour became a favourite condiment of King George I.
Mustard has been grown in the fields of England since Roman times. Two types of plant are now grown – brown mustard (Brassica juncea) and white mustard (Sinapis alba). Seed is sown in March and April, the plants flower in June and harvesting takes place in September.
Colman’s originated the concept of contract farming in this country. This agreement assures the farmer of an outlet for his crop and the firm their necessary supplies for the coming year. The first contract was issued in 1878 and this well tried procedure is still followed today.
Before the days of advanced farm machinery the mustard crop was largely grown by hand methods. The resulting plant suffered from many deficiencies and was a difficult crop to harvest. Some types grew to a height of 10 feet or more and could easily be flattered by wind or rain. Harvesting at just the right time was a crucial as fully ripe pods would split and spill seed. The crop was cut with sickles, tied into sheaves to dry, and then stacked ready for threshing.
Some seed was grown locally as it still is today, but seed also came from Cambridgeshire, Lincolnshire, Yorkshire, and even from Holland. Before contracts, seed was mainly purchased at special annual markets at Wisbech where it was stored by Messrs Dawbarn & Sons before being transported to Norfolk by wagon or later train.
In the late nineteenth century seed arrived at Carrow in thousands of tons and was stored in sacks in one of eight seed warehouses. Samples from each load were checked in the laboratory for quality and condition. Great care was taken to remove any foreign matter, stone etc from the seed before it was dried in huge kilns and sent off to the mustard mill.
Before the advent of the roller milling in the 1880’s stampers powered by steam were used to crumble the hard mustard seeds to release and powder the kernel. The resulting powder was then passed through fine sieves to remove the unwanted husk which was utilised to make medicinal products or animal feed. Brown and white mustard seeds were milled separately and the flours blended to obtain a range of products.
Mustard was originally packed in wooden casks made on site in the cooperage. Later, in the tin shop, tins from the penny oval size up to the giant 50lb size were produced. Brightly coloured labels were made in the firm’s paper mill and printed on site were then attached to the filled tins by teams of girls and the mustard was ready to leave Carrow by road, rail or river to its final destinations around the world.
