( 571 ) 
This they cover with other Sheets of Paper, and over 
thefe lay a coarfe Blanket five or fix times doubled, or 
inflead thereof, a Canvas Pillow fill’d with Straw, and 
after the Fire has been lighted for fome time, the whole 
is cover d with a Board, having a large Weight upon it. 
At firfl: they give it a pretty ftrong Heat, to make 
the Chives fweat,as their Expreffion is ; and in this, if 
they co not ule a great deal of Care, they are in danger 
of fcorching, and 16 of fpoiling all that is on the Kiln. 
When it has been thus dry’d for about an Hour, 
they take off the Board, Blanket, and upper Papers, 
and take the Saffron off from that that lies next it] 
railing at the fame time the Edges of the Cake with 
a Knife. Then laying on the Papers again, they Hide 
in another Board between the Hair- Cloth and under- 
Papers, and turn both Papers and Saffron upfide down, 
afterwards covering them as above. 
This fame Heat is continued for an Hour longer ; 
then they look to the Cake again, free it from the Pa- 
pers and turn it ; then they cover it, and lay on the 
Weight as before. If nothing happens amifs, during 
thefe firfl two Hours, they reckon the Danger to be 
over ; for they have nothing more to do, but to keep 
a gentle Fire, and turn their Cake every half Hour, 
’till it be thoroughly dry ; for doing which as it ought, 
there are required full twenty- four Hours. 
In drying the large plump Chives they ufe nothing; 
but towards the latter End of the Crop, when thefe 
come to be fmaller, they fprinkle the Cake with a lit- 
tle fmali Beer, to make it fweat as it ought j and they 
begin now to think, that ufing two linnen Cloths next 
the Cake, inflead of the two innermoft Papers, may 
be of fome Advantage in drying ; but this Practice is 
followed as yet but by few. 
Their Fire may be made of any kind of Fewel ; 
G ggg* but 
4 
