428 INDEX. 



Saffron, ii. 180. Used in the Roman theatres, 182. Its early 



cultivation in England, 185. True Saffron described, 188. The 



cultivation of, lpl. Its qualities, 1.95. 

 Saffron (Meadow), ii. 187- 



Safflower, or bastard saffron, ii. 201. Its use, 202. 

 Sage, ii. l63. An article of commerce with the Dutch, 164. 



Qualities, 165. 

 Sago, ii. I69. The fruit described, 170. 

 — how made, ii. 176. Its qualities, 177* 

 Samphire, ii. 204. Where grown and how cultivated, 207- 



substituted in London by Glasswort, ii. 208. 



Savory, ii. 210. How used by the ancients, 211. Its qualities, 21 3. 



Scurvy, cured by sugar, ii. 249. 



Seed-cake, a rural entertainment, i. 127. 



Shalot, ii. 27. 



Shirts of linen, when first used, i. 205. 



Sleep, procured by eating lettuce, i. 320. 



Sloane (Sir Hans), i. 15. 



Smell, why it degenerates in man, i. 343. 



Smoking of tobacco by the Turks, ii. 341. 



Snakes, why they eat fennel, i. 185. 



Solomon, enriched by commerce, i. 159. 



Sorrel, ii. 214. Its qualities, 216. An expensive vegetable in 



London, 215. How cooked, 219« Its consumption in France, 



220. Use in making whey, 223. Use in dyeing, 223. 

 Spear-mint, i. 344. 

 Spinage, ii. 225. Its qualities, 227. 



(Marine), described, ii. 230. 



Spinning, formerly the employ of farmers' daughters, i. 205. 



Spice, antiquity of its use, i. 148. 



Spikenard, the ancient, i. 299- 



Stone crop, i. 208. 



Starch, where first made, ii. 395' 



made from potatoes, ii. 97- 



Straw hats, antiquity of, and price, ii. 14. 



Sugar, ii. 232. Mention of in Scripture, 233. By whom made 



known in Europe, 234. The making of, 244. Refining of, 247. 



Its nutritious qualities, 248. Chemical properties, 261. 



