New Principles of Gardenmg. 179 
You will reap the firft Fruits of your Labour the fecond 
September after planting, at which time you'll gather about one 
fourth part of the Quantity that is gather’d in the third and 
fourth Years, when ‘tis in its greateft Perfection; and when 
your Saffron /has-thus remain’d in the Ground for the {pace of 
four Years,it muft then be taken up, and replanted, as at the 
firt time of planting four Years before: But to have always 
a full Crop, you fhould plant an equal Quantity every Year to 
come in and fucceed the other that is taken up. 
The manner of drying Saffron after ’tis gather’d, is perform’d by 
putting it between two Sheets of clean writing Paper, and dry 
it over a very gentle Heat. 
At Littlebury near Walden in Effex, where Saffron grows in 
great plenty, every one that propagates it is furnifh’d with 
a (mall Kiln, whereon they dry their Saffron with Charcoal 
Fires. 
a NN 
SECT. XXII, 
Of Savory. 
1. Its Names. . 
AVORYD is calledin Greek 9vCea,nor has it any truct Name - 
S in Latin than Thymora, notwithftanding ‘tis called Satureza, 
which is repugnant to Co/umella, an old Latin Author, who de- 
monftrates a manifeft Difference between Thymbra and Satureia, 
-n his tenth Book ; wherein he fays, that Savory has the Tafte 
of Lime, and of Thymbra, or Winter Savory. 
Et Satureia Thymi referens Thymbraque Saporem. 
Savory is called in High Dutch Kunel Saturey and Sadancy, — 
in Low Dutch Ceulen, in Italian Savoreggia, in Spanz{b Axe- 
rea and Sagorida, in French Sarriette, and in Englifo Savory. 
©" Of Savory we have two Kinds, the one called Satureza hor- 
tenis, Ot the Garden Winter Savory, and the other Saturesa 
hortenfis 24a, ox Summet Savory. rue” fs 
Aaz 2. Their 
