Saffron, or Saffern (Safran).—The dried stigmas
of the winter crocus, much used formerly as a flavour-
ing for cakes, hashes, etc., and still used in the Levant
in pilaffs, etc. Its use probably died out in this
country from the difficulty of buying it pure. It is
sold as “hay saffron” and “cake saffron.” Where
the flavour is liked, it is well worth keeping as an
extract, made thus: Put a small amount of saffron
in a jar, say half an ounce or so, and pour on to it a
full gill of boiling water, leave till all the colour is
extracted, then use or bottle.