Categories: Condiments 
      Yield: 1 cup 
  
      1 c  Dry mustard 
    1/2 c  Brown sugar, firmly packed 
      1 ts Salt 
    1/4 ts Tumeric 
      1 ts White wine vinegar 
    1/3 c  Flat beer 
  
  Mix dry mustard, brown sugar, salt and tumeric together in a bowl. Sprinkle 
  with vinegar to moisten. Continue moistening with flat beer. Mix together 
  until mustard is a smooth thick creamy mixture. Put mustard in a jar that 
  has a tight fitting lid. Chill in a refrigerator for future use. 
  Source: British Columbia Heritage Cookbook 
  :       by Mary Evans-Atkinson    pub 1984 
  :       ISBN  0-920620-60-4 
  :       Page 119