622

DYEING AND CALICO PRINTING.

No. 39. Olive .—

Dark green (any of the above mentioned) .. ,. 2 quarts

Lavender liquor (strongest) . 1 quart.

No. 40. Orange.—

Berry liquor, at io°T\v. . 3 gals.

Gum Senegal . g lbs.

Red mordant (see No. 41) . 3 pints

Tin crystals .. . . 12 ozs.

Boil the whole for fifteen minutes.

No. 41. Red Mordant .—

Water, hot. 1 gal.

Alum . 6 lbs.

Acetate of lead, white . 3 n

Stir till all is dissolved; let settle, and decant the clear liquid for use.

No. 42. Orange , Red .—

Bark liquor, at ig° Tw. 2 quarts

Starch . i£ lbs.

Water . quarts.

Boil, and add—

Cochineal liquor, at 8° Tw. £ pint

Tin crystals. 9 ozs.

The tone can be modified by increasing or diminishing the proportion ofcochineal liquor.

No. 43. Pink .—

Ammoniacal extrad of cochineal, at io° Tw. .. 2 gals.

Best tartar . ^ lb.

Alum . ,. 1 ,,

Gum .. .. ... . 8 lbs.

No. 44. Purple .—

Lavender liquor (strongest) . 1 gal.

Binoxalate of potash.. . 2 ozs.

Oxalic acid. 2 ,,

This colour may be modified by adding to it various proportions of amixture of—

Red liquor, at 18 0 Tw. 3 quarts

Extrad of indigo, neutral.. 1 quart.

No. 45. Red , Pale .—

Ammoniacal cochineal liquor. 1 gal.

Alum . 4 ozs.

Tin crystals. 4 ,,

Oxalic acid. 4 ,,

Gum Senegal water (6 lbs. per gallon). 1 gal.

No.-46. Redy Blotch .—

Cochineal liquor, at 6° Tw.12 gals.

Berry liquor, at 9 0 Tw. 2 ,,

Starch .21 lbs.

Oxalic acid •. .. 4i ,,

Tin crystals .. .. .. .. 4& ,,