MADDER STYLES.

569

Boil, strain, and add—

Gum-water. 1 gal.

Nitrate of copper, at 8o° Tw. ij pints

Acetate of copper (No. 10). ij gills.

No. 21. Brown ( Garancin ).—

Catechu. 2 lbs.

Water.53 ozs.

Sal-ammoniac . 6£ ,,

Boil, strain, and add—

Gum-water.106 ozs.

Nitrate of copper, at 80° Tw.16J ,,

Acetate of copper . J pint.

Red liquor may be added to give a redder tone.

No. 22. Brown for Madder .—

Catechu. 2 lbs.

Weak acetic acid. 1 quart

Sal-ammoniac. J lb.

Acetate of copper. 1 pint.

Decant the clear liquor for use. (See also p. 292).

No. 23. Chocolate [Machine ).—

Iron liquor, at 24° Tw. 3 gals.

Red liquor, at 18 0 Tw. 9 ,,

Flour .24 lbs.

Oil. 1 pint.

No. 24. Chocolate.—

Iron liquor, at 24 0 Tw. 1 gal.

Red liquor, at 18° Tw. 6 gals.

Flour .14 lbs.

Oil. 1 gill.

No. 25. Chocolate for Garancin .—

Red liquor, at 18° Tw. 4 gals.

Iron liquor, at 8° Tw. . 2J ,,

Flour . 10 lbs.

Logwood liquor, to sighten . 1 pint. '

The reddest chocolate in regular use is made with about I quart of ironliquor, at 24° Tw., to 30 quarts of red liquor, at 18° Tw.

No. 26. Drab [Machine ).—

No. 8 4 gals.

Protochloride of iron (protomuriate), at 9° Tw. .. 1 gal.

No. 10 (acetate of copper) . 3 gals.

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

If intended for garancin, 4 gals, of gum-substitute water are used.

No. 27. Drab [Machine ).—■

No. 26.10 gals.

Muriate of iron, at g° Tw. J gal.

Gum-substitute water, at 4 lbs. per gallon .. .. 10 gals.

No. 10 (acetate of copper). ij „