Then take off the Board and
Woollen-cloth, and taking the Papers on each side with your Hands, turn the
Saffron in the Papers, so that the under-side be uppermost; taking off
presently after the Papers which were first the undermost, and then smooth
down the side of the Saffron that was first next the Fire with a Knife, so
that it lie all equal. Then cover it as it was at first, and after a little
time turn the Saffron as you did before, and spread then the upper-side
even with a Knife, as you did at first; then sprinkle your Saffron with the
Brush dipt in the prepared Liquor upon the dry part's of the Cake, and
cover it as before; let it lie then a little, and turn it as occasion
requires, which may be sooner or later, as the Fire in the Kiln is quick or
slow, minding every time, as you turn it, to sprinkle the dry parts with
the Liquor; the more it shrinks, the oftner you must turn your Cake of
Saffron, minding still to sprinkle the dry parts; and when it has shrunk
about three fourths of the first thickness, lay a Stone or Weight upon the
Board at the top of the Kiln, of about seven or eight Pound weight, the
Board already being about ten or a dozen Pounds; when it is dry enough,
take it off the Kiln, and the Paper it was dried in will be of good use;
remember to keep your Fire gentle and clear.
Pages:
149
150
151
152
153
154
155
156
157
158
159
160
161
162
163
164
165
166
167
168
169
170
171
172
173