Saffron. Saffrwm, Brit. whence it appears, that this name ran through most languages. Mr. Weever informs us, that this excellent drug was brought hither in the time of Edward III. [98] and it may be true; but still no such quantity could be produced here in the next reign as to supply that very large consumption which we see made of it in our Roll, where it occurs not only as an ingredient in the processes, but also is used for colouring, for flourishing, or garnishing. It makes a yellow, No. 68, and was imported from Egypt, or Cilicia, or other parts of the Levant, where the Turks call it Safran, from the Arabic Zapheran, whence the English, Italians, French, and Germans, have apparently borrowed their respective names of it. The Romans were well acquainted with the drug, but did not use it much in the kitchen [99]. Pere Calmet says, the Hebrews were acquainted with anise, ginger, saffron, but no other spices [100]. Pynes. There is some difficulty in enucleating the meaning of this word, though it occurs so often. It is joined with dates, No. 20. 52. with honey clarified, 63. with powder-fort, saffron, and salt, 161. with ground dates, raisins, good powder, and salt, 186. and lastly they are fried, 38. Now the dish here is _morree_, which in the Editor's MS. 37, is made of mulberries (and no doubt has its name from them), and yet there are no mulberries in our dish, but pynes, and therefore I suspect, that mulberries and pynes are the same, and indeed this fruit has some resemblance to a pynecone. I conceive _pynnonade_, the dish, No. 51, to be so named from the pynes therein employed; and quære whether _pyner_ mentioned along with powder-fort, saffron, and salt, No. 155, as above in No. 161, should not be read _pynes_. But, after all, we have cones brought hither from Italy full of nuts, or kernels, which upon roasting come out of their _capsulæ_, and are much eaten by the common people, and these perhaps may be the thing intended. [Addenda: after _intended_. add, 'See _Ray_, Trav. p. 283. 407. and _Wright's_ Trav. p. 112.'] Honey was the great and universal sweetner in remote antiquity, and particularly in this island, where it was the chief constituent of _mead_ and _metheglin_. It is said, that at this day in _Palestine_ they use honey in the greatest part of their ragouts [101]. Our cooks had a method of clarifying it, No. 18. 41. which was done by putting it in a pot with whites of eggs and water, beating them well together; then setting it over the fire, and boiling it; and when it was ready to boil over to take it and cool it, No. 59. This I presume is called _clere honey_, No. 151. And, when honey was so much in use, it appears from Barnes that _refining_ it was a trade of itself [102].