Safran. Saffran.

No. 1352. - The common cultivated Saffron is a perennial plant. It is cultivated for its flowers, which are large, of a beautiful lilac color, and are used in dyeing, and to make the cosmetic called Rouge. The Saffron has been known for ages in Greece and Asia Minor. There are several different varieties. The French Saffron is much superior in color, and the Spanish is the best in flavor. The Saffron is cultivated in the United States as a garden flower only. The flowers are gathered after they show themselves, as their period of flowering is very short. The stigmas, or summits of the petals, with a portion of the style, are separated from the remainder of the flower, and are carefully dried by artificial heat, or in the sun. During this process they are made into the form of a cake, by pressure; but the finest Spanish Saffron is dried loosely. They are distinguished by the name of cake, or hay-Saffron. It must be kept in a dry place, in well-stopped vessels. Saffron has a peculiar aromatic odor, a warm, pungent, "bitter taste, and a rich, deep orange color. When soaked in water it colors the liquid an orange-yellow color. It is much used in the Spanish and Southern countries for culinary purposes, for flavoring soups and rice dishes, and also by confectioners, and for medicinal purposes. From the seed a fixed oil is obtained somewhat similar to that of the sunflower. On account of the high price of the Spanish Saffron it is adulterated frequently. The flowers of other plants, such as safflower, marigold and arnica, are mixed with the genuine stigmas. They may be detected by their shape, which is rendered obvious by putting a portion of the so-called Saffron in hot water, which will cause them to expand. Much of this is to be found in the United States, and is sold under the name of African Saffron. Other adulterations are made with yellow-colored chalk, or sulphate of barrium, made into a thin paste, probably with honey, and attached to stigmas. The pure Saffron will always be clear when diluted with water, assuming a fine pure yellow tint, and the Saffron its red color. Less than the ordinary brightness of color in the Saffron should lead to the suspicion of adulteration. Saffron should not be very, moist nor dry. The freshest is the best and should not be over a year old. When it is put in acidulated water it should color it bright yellow.

Yellow Coloring For Culinary Purposes

No. 1353. - To a quarter of a pound of Saffron add a pint of water and one ounce of alum. Let it boil for fifteen minutes, then strain it through a towel and put it into bottles. When it is cold, cork the bottles tightly.