SAFFRON-PLANT 



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proportion of calcareous matter, and in a position well exposed 

 to air and sunshine. The flowers bloom in September ; they are 

 gathered as soon as they open, and the 

 pistils are picked off with the hand. 

 The cultivation and preparation of 

 Saffron require an enormous amount of 

 manual labour, and, consequently, the 

 plant is very little grown for economic 

 purposes in gardens. 



Uses. — The pistils, when dried, are 

 used for flavouring and colouring certain 

 dishes. Saffron, being expensive in pro- 

 portion to its purity, is often adulterated 

 with Turmeric, which is obtained by 

 pulverising old roots of Curcuma longa, 

 an East Indian plant of the Zifigiberacece 

 or Ginger family, and is of a deep yellow colour, with a slightly 

 peppery and aromatic flavour. 



Saffron-plant (5 natural size). 



SAGE 



Salvia officinalis, L. Labiatce. 



French, Sauge officinale. German, Edel-Salbei. Flemish and Dutch, Salie. 

 Italian and Spanish, Salvia. Portuguese, Molho. 



Native of South Europe. — Perennial. — A plant with an almost 



woody stem, at least at 

 the base, and forming 

 broad tufts seldom more 

 than 14 to 16 in. high. 

 Leaves very pale green, 

 oval, toothed, very finely 

 reticulated, and wrinkled ; 

 lower leaves narrowed 

 into a stalk, upper or 

 stem-leaves narrow and 

 long pointed ; flowers in 

 heads of three or four, in 

 terminal clusters, usually 

 bluish lilac, sometimes 

 white or pink ; seeds 

 nearly spherical, and of 

 a blackish brown colour. 

 Their germinating power 

 lasts for three years. 



Culture —The 

 Sage-plant is as easily 

 grown as Thyme. The 



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Sage (f natural size). 



