MADDER STYLES.

567

No. 6. Black (Machine ).—■

Iron liquor, at 24° Tw. 4 gals.

Pyroligneous acid. 4 ,,

Water. 4 ,,

Flour.24 lbs.

Work up the flour with a little of the liquids into a smooth, thin paste, per-fedlly free from lumps or clots ; add the rest of the liquid, boil, and add—

Oil . 1 pint.

No. 7. Black ( Machine) Garancin .—•

Water. 7J gals.

Iron liquor, at 24° Tw. . 3 ,,

Purple fixing liquor, No. 5. ij „

Flour.24 lbs.

Oil . 1 pint.

See also p. 291.

No. 8. Brown Standard .-—

Water.50 gals.

Catechu .200 lbs.

Boil for six hours, and add—•

Acetic acid . 4i gals.

Water, to make up 50 gals.

Let the whole stand for two days, and decant the clear. Heat it to 130° F.,and add—

Sal-ammoniac.96 lbs.

Dissolve, and let settle'for forty-eight hours. Decant the clear, and thickenwith 4 lbs. gum Senegal per gallon.

No. 9. Brown (Machine ).—

No. 8 4 gals.

Acetate of copper (see below, No. 10) . 1 gal.

Acetic acid. 2 quarts

Gum Senegal water (4 lbs. per gallon) . 4 gal.

No. 10. Acetate of Copper (referred to in No. 9).—

Sulphate of copper. 4 lbs.

Acetate of lead. 4 ,,

Hot water. 1 gal.

Dissolve, allow the turbidity to subside, and dilute to 16° Tw. with water.

No. 11. Brown (Machine ).—

No. 8 7 gals.

No. 10. 1 i >>

Gum red (see below, No. 12) . 14 ,,

No. 12. Gum Red .—

Red liquor, at 18 0 Tw. 3 gals.

Gum-substitute.12 lbs.

Boil up, and stir well till all is dissolved.

No. 13. Brown (Machine) Garancin .—

No. g .. .. '. 2 gals.

Gum-substitute water (at 4 lbs. per gallon) .... 1 gal.