CROCUS 



121 



somewhat elastic; orange-brown; odor peculiar, aromatic; taste pungent, 

 bitterish. In selecting saffron the above characteristics should be borne in 

 mind; the drug should not emit an offensive smell when thrown upon live 

 coals. If it has a musty flavor or a black, yellowish, or whitish color, it should 

 be rejected. If the cake saffron be purchased, those should be selected which 

 are close,- tough, and firm in tearing. Owing to its high price, saffron offers 

 a'great field for adulteration, which is done in various ways. The commonest 

 is to mix the stigmas with the styles, which may be distinguished by their 



FIG. 38. Crocus sativus Plant, flower, and stigma. 



lighter color. Old saffron and that deprived of its coloring matter leavesjan 

 o2y stain when pressed between paper, due to the fixed oil with which they are 

 covered to conceal their false nature. The florets of other flowers, as calen- 

 dula, carthamus, and arnica, may be detected by dropping them into water, 

 when their characteristic forms will come out. Mineral adulterants, which are 

 sometimes found to the extent of 20 per cent., will subside to the bottom when 

 the suspected drug is placed on water; carbonate of lime will effervesce when 

 a drop of acid is placed on the suspected drug. Constituents: An orange-red 

 coloring matter, which gives to saffron its chief value; a glucoside, usually 

 called crocin, C44H 7 oO 2 8, but formerly called polychroit, because of the many 

 different colors it gives with acids; crocetin, C^EUeOg, and a volatile oil, 

 CioHie, upon which its medicinal virtues depend. Saffron has fallen into 

 almost complete disuse among practitioners of the United States and Great 



