SAFFBON. 



381 



Quartzose sand .. 

 Silica and alumina . . 



Oxide of iron 



Carbonate of lime 



Water and organic matters 



0-268 

 0-279 

 0-020 

 0-370 

 0-063 



Total 



1-000 



A good description of the culture and preparation of saffron in 

 France, by M. H. Dumesnil, is published in the sixteenth volume 

 of the Bulletin of the Paris Society of Acclimatation, p. 205, for 

 1869 ; and in the volume for 1874, p. 356, there is a descriptive note 

 of the results arising from some foreign species of crocus introduced 

 into France. 



In the Midi the culture of saffron is only carried on in the depart- 

 ment of Vaucluse ; but the quality, although appreciated, is considered 

 inferior to that of the ancient French province of Gatinais. There 

 has long been a large commerce in saffron carried on at Marseilles. 

 In 1862 the French imports were 48,974 kilos, from Spain, of which 

 12,210 kilos, were re-exported. In 1874, 45,687 kilos, were imported 

 at Marseilles, nearly all from Spain. The exports thence rose to 

 31,535 kilos. The total exports from France were, in — 



The production of Spain is about double that of France, and, 

 adding the growth of other countries, the value of the saffron pro- 

 duced must exceed a quarter of a million sterling. 



In Sicily and in a number of the provinces of Southern Germany, 

 saffron is planted with care in gardens, and when brought to perfec- 

 tion fine results are obtained in the shape of good colouring material. 

 Under culture it rapidly thrives, and it is from these sections that a 

 large amount of the saffron used in the arts and manufactures is 

 obtained. On the seed-bearer of the flower there is a threadlike hook 

 or fork, which at its upper end terminates in three thick dark orange- 

 coloured nerves or masses ; to save and collect these tissues the 

 flowers are gathered in the fall, just as they are breaking or a little 

 before ; they are plucked only in the morning, and these little masses 

 are then pulled out with a considerable portion of the threadlike stem 

 to which they adhere. It is the dried stigmas, the trifid orange- 

 coloured tops of the central organ of the flower. The remainder of 

 the flower is useless. The next operation is to dry them in a gradu- 

 ated heat ; stoves are made on purpose for this ; the heat must be 

 applied gradually. 



Saffron as it generally comes into the trade, consists of a large 

 number of crooked and mixed up threads, of a rather whitish colour ; 

 if of a very good quality it has a peculiarly sharp, rooty, and pungent 

 smell, and a bitter balsam-like taste. There are a number of varieties, 

 the Oriental from Asia, the Asiatic from Turkey and other sections of 

 the East. Since its price has risen in the market there have been 



1872 

 1873 

 1871 



Kilos. 

 59,844 

 99,467 

 83,440 



