About _Littlebury_, _Chesterford_, _Linton_, and some other Places thereabouts, is certainly now the greatest Quantity of Saffron of any part of the Kingdom; the famous Place noted formerly for it, call'd _Saffron Walden_, being at this time without it. However, the People of the Places which I have named, do not forbear bringing it to _Walden_ Market, or driving Bargains there for large Quantities of it, tho' the Market at _Linton_ is look'd upon to be much the best. What I have said in my _Country Gentleman and Farmer's Monthly Director_, gives ample Inductions for the Management of Saffron, but I may here add a word or two more concerning it; which is, that considering how many Accidents the Saffron is subject to, that is dry'd upon the common Kilns, by the scorching of it by too hot a Fire, and the Unskilfulness of the Dryers; I do not wonder that there is so much Saffron spoiled. Where there are unskilful Hands employ'd in the drying part, one ought to provide such Kilns for them as are large enough to distribute the Heat moderately, and as constant as possible; which may partly be help'd by providing such a Fire as may be constant, and not give more Heat at one time than another; for there is a great deal of Judgment in that. I find, that by the common way, some Saffron is scorch'd, and some unequally dry'd, for which reason I have contriv'd such a Kiln as must necessarily answer the end which is proposed in the drying of Saffron; that is, to put it into a state of keeping with its Virtue in it, and to put it out of the danger of being scorch'd in the drying. This I shall publish in my _Natural History of_ Cambridgeshire _and_ Essex, which will soon appear in the World.