SAFFRON. 81 



r&mes 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 change 

 of position is so gradual as scarcely to be perceptible. 

 F 



