Mustards and Sauces

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Within the last two weeks I have made:

Medieval Mustard - 1 Gal;
Strong Mustard - 1 Gal;
Lombard Mustard - 1 Gal;
Lady Holmeby's Mustard - 1 Ga;
Red Mustard - 1/2 Gal;

Green Sauce - 1/2 Gal;
Camelyne Sauce - 1/2 Gal;
Poivre Jaunet Sauce - 1/2 Gal;
Mustard-Camelyne Sauce 1/2 Gal;

and I will be making 1/2 Gal of Pepper Sauce tomorrow, and about 4 Doz Mustard Pickled Eggs latter in the week.

This not all for me, I hasten to add, or even for Fer Savant - much of this is for the State Dinner or will be otherwise given away.

Still I think that my mustard and sauce-making need are being more than adequately fulfilled.