SAFFLOWER

This dye-stuff has been fully described under Cart ham us and Rouge . SAFFRON ( Saffran , Fr. and Germ.); is a filamentous cake, composed of the stigmata of the flowers of the Crocus sativus . It contains a yellow matter called polychroïte , because a small quantity of it is capable of colouring a great body of water. This is obtained by evaporating the watery infusion of saffron to the consistence of an extract, digesting the extract with alcohol, and concentrating the alcoholic solution. The polychroïte remains in the form of a brilliant ma , of a reddish-yellow colour, transparent, and of the consistence of honey. It has the agreeable smell, with the bitter pungent taste, of saffron. It is very soluble in water; and if it be stove-dried, it deliquesces speedily in the air. According to M. Henry père , polychroïte consists of 80 parts of colouring matter, combined with 20 parts of a volatile oil, which cannot be separated by distillation till the colouring matter has been combined with an alkali. By mixing one part of shred saffron with eight parts of saturated brine, and one-half part of caustic lye, and distilling the mixture, the oil comes over into the receiver, and leaves the colouring matter in the retort, which may be precipitated from the alkaline solution by an acid. The pure colouring matter, when dried, is of a scarlet hue, and then readily di olves in alcohol, as also in the fat and volatile oils, but sparingly in water. Light blanches the reddish-yellow of saffron, even when it is contained in a full phial well corked. Polychroïte, when combined with fat oil, and subjected to dry distillation, affords ammonia, which shows that azote is one of its constituents. Sulphuric acid colours the solution of polychroïte indigo blue, with a lilac cast; nitric acid turns it green, of various shades, according to the state of dilution. Pro to chloride (muriate) of tin produces a reddish precipitate. Saffron is employed as a seasoning in French cookery. It is also used to tinge confectionary articles, liqueurs, and varnishes; but rarely as a pigment. SAGO ( Sagou , Fr. and Germ.); is a species of starch, extracted from the pith of the sago palm, a tree which grows to the height of 30 feet in the Moluccas and the Philippines. The tree is cut down, cleft lengthwise, and deprived of its pith, which being washed with water upon a sieve, the starchy matter comes out, and soon forms a deposit. This is dried to the consistence of dough, pre ed through a metal sieve to corn it (which is called pearling ), and then dried over a fire with agitation in a shallow copper pan. Sago is sometimes imported in the pulverulent state, in which it can be distinguished from arrow-root only by microscopic examination of its particles. These are uniform and spherical, not unequal and ovoid, like those of arrow-root.