CROCUS SATIVUS, 233 
Parts UsED IN Mepicrne, AnD Mop or Preparation.— 
The dried Stigmata. For homeopathic purposes we prepare 
the Saffron as all dry substances, either by treating it at once in 
twenty parts of alcohol, or making the three first attenuations 
by trituration. Stapf (Additions to Mat. Med., Amer. trans.) 
orders the potencies to be prepared by triturating the crude 
substance up to the third potency, and afterwards carrying the 
potencies up to the thirtieth by means of succussion. The 
flowers are to be gathered in the morning, and the stigmata and 
part of the style taken for use, and dried on paper, either by 
kilns or by the sun. There are two kinds found in commerce, 
Hay Saffron and Cake Saffron. The former is to be taken for our 
use. According to Pereira (op. cit.), Hay Saffron consists only 
of the stigmata and part of the style; they are from an inch to an 
inch and a half long, brownish-red, the upper portion expanded 
and notched at the extremity (the stigma); the lower (style) 
narrow, capillary, and roundish. The odour is penetrating, 
aromatic, and of large quantities, narcotic. ‘The taste is bitter 
and aromatic, and when chewed tinges the mouth and saliva 
yellow. One grain of good commercial Saffron contains the 
stigmata and style of nine flowers; hence, 4,320 flowers are 
required to yield one ounce of Saffron. The Cake Saffron is to 
be avoided, as being adulterated with safflower mixed with 
gum, and then rolled into cakes. 
The best Saffron (according to Pereira) is the Spanish ( Crocus 
Hispanicus), imported from Gibraltar, Cadiz, and Malaga. The 
next is the French (Crocus Gallicus), the produce of C. Gatenais 
and C. Orleanais. The chief adulteration is with safflower (Car- 
thamus tinctorius), which may be detected by the slighter stain 
on the skin when rubbed; and also by placing the substance 
in hot water, when the florets of the safflower will be readily 
distinguished from the stigmata of the Crocus. Saffron also was 
formerly adulterated with the flowers of the marigold (Calendula 
officinalis), the pomegranate (Punica granatum), and with fibres 
of smoked beef; but all these are readily detected by infusing : 
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