A saffron field is not in full bearing until the end of the second year, at the end of the third year it is exhausted, and it is said that the soil is so poisoned that it cannot be used for any other crops for several years. Each acre produces from 600,000 to 700,000 bulbs and each bulb 2 or 3 flowers. About 150,000 flowers are required to produce 2 lbs. of fresh pistils, which when dried are reduced to one-fifth of that weight. The small yield, the labor required, the care in culture and the difficulty of preserving the product in a good state renders saffron an expensive article--about 80c an ounce. On the seed-bearer of the flower there is a thread-like hook or fork, which at its upper head terminates in three thick, dark, orange-colored nerves or tissues; to save and collect these tissues the flowers are gathered in the fall, just as they are breaking, or a little before; they are plucked early in the morning, and these little masses are then pulled out with a considerable portion--about 1¼ in. of thread-like stem, to which they adhere. They are then dried over little charcoal fires or in the sun. It is this dried stigma, the trifid orange-colored tops of the central organ of the flower, that is the saffron of commerce. The remainder of the flower is useless. Saffron as it generaly comes to the trade consists of a large number of crooked and mixed-up threads, of an orange-red color; it has a peculiar, sharp, rooty and pungent smell, and a bitter balsam-like taste; that of a whitish yellow or blackish color is old and inferior. The great solubility of saffron prevents its use as a dye for fabrics, its place being taken by aniline dyes. Its coloring power is remarkable, a single grain rubbed to a fine powder with a little sugar will impart a distinct tint of yellow to 10 gals, of water; soaked in spirits or warm water it will yield three-fourths of its weight of a deep orange yellow coloring matter, which is perfectly wholesome, and if kept tightly corked will keep for some time. The chief uses of saffron are for flavoring and coloring confectionery and culinary articles; it is also used as a perfume and is given to birds during the moulting season. Spanish saffron is divided into five grades, according to the district in which it is cultivated. It is generally wrapped in tinfoil and then in white tissue paper and packed in tin boxes or strong cartons. On account of its high price saffron is often counterfeited or adulterated with the petals of safflowers, African saffron, Meadow or wild saffron, marigold, arnica, etc. It is also loaded with glycerine, glucose, dyed vegetable filamenta, honey, sulphate of soda, barium sulphate, etc., and exhausted saffron is sometimes re-colored with aniline dye. The stigma of genuine saffron immediately expands on being moistened with warm water, and its form is so characteristic that it cannot be mistaken for the flowerets of any of its adulterates.