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* प्रबन्धावली *
* १५५.
bcing by mixing with it shredded bect, of which a suitable picce is boiled and then shredded into small fibres, which are stained with saffron water and then dricd.”
आपिनाईन पहाड़ के अत्रु जि जिले के केसर के खेती के विवरण में लिखते हैं कि, इसमें भेलसमेल नाना प्रकारसे किया जाता है, बाहुल्यता से प्रचलित रीति यह है कि गोमांस के लच्छे मिलाये जाते हैं। प्रथम गोमांस के टुकड़े को पानी में औंटाया जाता है पश्चात् ( केसर की तरह ) मिही लच्छे काट कर केसर के पानी में रंग किया जाता है, फिर सुखाकर मिलाया जाता है।
Extract from Encyclopædia Brittanica, ninth cdition Vol. 21 page 146.
" At present saffrou is chiefly cultivated in Spain, France, Sicily, in the lower spurs of the Apennines & in Persia & Kashmir...............The stigmas and a part of the style arc carefully picked out and the wet saffron is then scattered on sheets of paper to a depth of 2 or 3 inches; over this a cloth is laid and next a board with a heavy weight. A strong heat is applied for about two hours so as to make the saffron “ sweat " & a gentler temperature for a further period of twenty-four hours, the cake being turned every hour so that every part is thoroughly dried......... The drug has naturally always been liable to great adulteration in spite of penalties......Grease and butter are still very frequently nixed with Shree Sudharmaswami Gyanbhandar-Umara, Surat
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