SAFFRON. 81 
rmes were held in great esteem by the Hebrews, and 
that very large quantities were used by them. 
“Spikenard and Saffron, Calamus and Cinnamon, 
with all trees of frankincense, myrrh and aloes, with 
all the chief spices,’ (Cant. iv. 14,) seem to have 
been very prominently useful in the preparation of 
odors which were then esteemed so important in the 
performance of many religious rites. It was among 
these, as above enumerated by Solomon, that we have 
the first mention of Saffron. 
There are few, perhaps, who are not well acquainted 
with the common Crocus of our gardens, which in 
the spring, in company with the Snowdrop, fairly 
pierces the snow and ice, to gain admission to the 
light, and expand its beautiful blossoms. The Saffron, 
although it blooms in the fall instead of the spring, 
is nevertheless a genuine crocus. In some parts of 
England it is extensively cultivated, and has almost 
become naturalized, and may often be seen spreading 
out its bright purple flowers to the sun, in the mea- 
dows and pasture-fields. 
The article, known as Saffron in commerce, is no- 
thing more than the dried stigmas taken from the 
flower; they are of a very brilliant yellow color, and 
possess an agreeable odor. 
The power of motion, similar to that of animals, 
is often seen in the vegetable kingdom. It is very 
common for climbing plants to bend their stems to- 
ward some object upon which they may obtain sup- 
port; this can hardly be called motion, as the changa 
of position is so gradual as scarcely to be perceptible. 
F 
