In Cambridgeshire there is a town called Saffron Walden, that has its name from the quantity of saffron which is annually produced in its neighbourhood. The roots of the saffron crocuses are planted at the distance of about five inches from each other, and two inches deep in the ground. As soon as the flowers appear, they are gathered by hand every morning, just before they open; and, as they continue to open in succession for several weeks, the saffron harvest of course continues so long. When the flowers are gathered, they are spread on a table: the upper part of the pistil only is picked out, and the rest of the flower is thrown away. As soon as a sufficient quantity of the pistils have been collected, they are dried in a kind of portable kiln; over this a hair cloth is stretched, and upon it a few sheets of white paper. The saffron is scattered upon these to the thickness of two or three inches, and is then covered with several sheets of paper, over which is laid a coarse blanket five or six times doubled, or a canvas bag filled with straw. As soon as the fire has heated the kiln, a board, on which a weight is put, is placed upon the blanket to press the saffron into a cake. By the end of the first hour, a strong fire being employed, the cake is formed. This is then turned, and, for another hour, is subjected to an equal degree of heat. It is then turned a second time, and a more gentle heat is employed, till the cake becomes dry, during which time it is turned every half hour. A field of saffron will continue in perfection for three or four years, yielding progressively, during this period, more numerous and larger flowers, as well as an increase of the bulbous roots; after which the offsets may be advantageously transplanted to other situations. The saffron which is grown in England is considered superior to any that is imported from other countries. The best saffron may be known by the breadth of the blades. It ought not to be of too deep a red or orange colour, and should be fresh and tough, and have a strong but pleasant aromatic odour. Saffron should not be kept more than twelve months.