8] SAF ally dried in a kiln, of a moderate heat. In order to procure seed for a future crop, some of the plants should be left, till they areperfeft- ly ripe J but Beckmann advises not to choose any of the prickly plants for such purpose ; as they will re-produce very small flowers. He farther observes, that the Saf- liower growing in Germany, might be tully equal to that imported from Turkey, if similar pains were taken in drying and preparing the flowers, previously in salt-water, as well as in choosing the proper soil. In the latter respeft, agri- cultural writers are not agreed ; for, in rich land, the plant seldom flowers till late in autumn ; while, in a poor dry ground, it is in bloom at an earlier period ; but the flowers are smaller, and yield a less portion of colouring matter. On the whole, a moderately dry andwell-mannred soil, appears to be best adapted to its culture, especially if it be sown early in February ; as the young plants are not liable to be injured by the vernal frosts. — The dry leaves of this vegetable are, in the winter, eagerly eaten by sheep and goats. The flowers and seeds of the bastard saflfron were formerly often used medicinally ; but, at present, they are nearly exploded, and the former are principally employed for dyeing linen, woollen, silks, and especially cotton, which absorbs the tinging particles more easily, and retains the volatile hue of the safflower much longer, tJian any otlier stuff. This plant produces a variety of shades, from a bright- yellow to a deep-red, accordingly as it is treated with the addition of alum, pot-ash, cream of tartar, Je- inou-juice, or oil of vitriol, indue SAF proportions. — It pays, on importa* tion, .1 duty of l^d. per lb. SAFFRON, or Crocus, L. a ge- nus of plants consisting of seven species, two of which are indi- genous : namely, 1. The saiivus v. officinalis. Common, or Autumnal Saf- fron, thrives in meadows and pas- tures ; flowers in August and Sep- tember. It is cultivated by plant- ing out the roots in July, at the? distance of five inches apart, and two inches deep, in a good, dry soil, that has previousl)' been well ploughed, and manured with rot- ten dung. In the beginning of September, the ground ought to be hoed, and the weeds carefully eradicated j as the growth of the saffron w-ould otherwise be impeded. A sliort time after, the flowers will appear for several weeks ; and they should be gathered, that is, the stigmata fleshy summits of the pistils picked off", every morning in suc- cession, before they are fully blown. Next, these tender filaments are to be gradually dried in a kiln, and preserved for use. — A field of saf- fron will continue to be produftive for three or four years, yielding progressively more numerous and larger flowers, as well as an in- crease of bulbous roots ; which, after that period, may be advan- tageously transplanted to another situation. Saffron is remarkably fragrant, and is highly esteemed 3 as it exhi- larates the spirits, when taken in small doses; but, if used in too large portions, it produces immo- derate mirth, and all the conse- quences resulting from the abuse of spirituous liquors. It imparts a beautiful colour to water, wine, or spirits.
