CROCUS. G67 



also adopted in 1858 by Rochleder. Weiss in 1867^ has shown that it 

 is a glucoside, for which he retains the name of Folychj'oit, while the 

 new colouring matter which results from its decomposition he terms 

 Crocin. It agrees with the Crocetin of Rochleder. 



Polychroit was prepared by Weiss in the following manner : saffron 

 was treated with ether, by which fat, wax, and essential oil were 

 removed ; and it was then exhausted with water. From the aqueous 

 solution, gummy matters and some inorganic salts were precipitated by 

 strong alcohol. After the separation of these substances, polychroit was 

 precipitated by addition of ether. Thus obtained, it is an orange-red, 

 viscid, deliquescent substance, which, dried over sulphuric acid, becomes 

 brittle and of a fine ruby colour. It has a sweetish taste, but is devoid 

 of odour, readily soluble in spirit of wine or water, and sparingly in 

 absolute alcohol. By dilute acids, it is decomposed into Crocin, sugar, 

 and an aromatic volatile oil having the smell of saff"ron. Weiss gives 

 the following formula for this decomposition : — 



Q48JJ60Q18 ^ JJ2Q ^ 2(C''ff '0') . CWO . C'tL^'O'. 



polychroit crocin essential oil sugar 



Crocin is a red powder, insoluble in ether, easily soluble in alcohol, 

 and precipitable from this solution on addition of ether. It is only 

 slightly soluble in water, but freely in an alkaline solution, from which 

 an acid precipitates it in purple-red flocks. Strong sulphuric and nitric 

 acids occasion the same coloui*s as with polychroit; the former producing 

 deep blue, changing to violet and brown, and the latter green, yellow, 

 and finally brown. It is remarkable that hydrocarbons of the benzol 

 class do not dissolve the colouring matter of saffron. 



The oil obtained by decomposing crocin is heavier than water ; it 

 boils at about 209° C, and is easily altered, — even by water. It is 

 probably identical with the volatile oil obtainable to the extent of one 

 per cent, from the drug itself, and to which its odour is due. 



Saffron contains sugar (glucose ?), besides that obtained by the 

 decomposition of polychroit. The drug leaves after incineration 5 to 6 

 per cent, of ash. 



Production and Commerce — In France the cultivation is carried 

 on by small peasant proprietors; the flowers are collected at the end of 

 September or in the beginning of October. The stigmas are quickly 

 taken out, and immediately dried on sieves over a gentle fire, to which 

 they are exposed for only half an hour. According to Dumesnil^ 7,000 

 to 8,000 flowers are required for yielding 500 grammes (17^ oz.) of 

 fresh saflTron, which by drying is reduced to 100 grammes. 



Notwithstanding the high price of saffron, its cultivation is by no 

 means always profitable, from the many difficulties by which it is 

 attended. Besides occasional injury from weather, the bulbs are often 

 damaged by parasitic fungi as stated by Duhamel in 1728^ and again 

 by Montague in 1848.^ 



The most considerable quantity of saffron is now produced in Spain, 

 namely in Lower Arragon, in Novelda near Alicante, in the province 



^ ^^iggers and Husemann, Jahreshericht ^ M4m. de VAcad. des Sciences, 1728. p. 



for 1868. 35. 100. 



^ Bulletin de la Sociit& imp4riale d'accli- * Etude micrographique de la maladie du 



matation, Avril, 1869. Sa/ran, connue sotcs le nom de tacon. 



