Okay, think about it. When do you reach for "the mustard?" In our fridge we have the stone ground, the yellow, the Grey Poupon and the Exotic Ginger Curry (the latter we purchased, of course, at the National Mustard Museum). I reach for one of those any time my sandwich or the meat on my plate calls for a little something extra -- and I often mix it in, with some honey, when I'm making my own salad dressing. So do stop in at the Mustard Museum the next time you are in town --- there is a mustard there that that is bound to strike your fancy. The admission is free, the sampling is generous, the staff is cheerful and helpful and you will leave with a smile on your face..