WOOLLEN GOODS.

627

No. 15. Chocolate , Medium .—

Orchil liquor, at 16 0 Tw. 2 quarts.

Gum-water. 2 „

Extraft of indigo ..* . 1 oz.

No. 16. Chocolate , Reddish .—

Orchil liquor, at 16 0 Tw. . . .. 1 gal.

Ammoniacal cochineal paste . 7i ozs.

Alum . 4 ,,

Oxalic acid. 1 oz.

Sal-ammoniac. 4 ozs.

Stir well till it ceases to froth, strain, and add—

Starch .. .. .. 1 lb.

Extradl of indigo . 3 ozs.

No. 17. Green, Dark .—

Bark liquor, at 17° Tw. i£ gals.

Extratt of indigo . . .. 3 lbs.

Sal-ammoniac . 3 ozs.

Sulphate of alumina .*. . . lbs.

Dissolved in—

Water . 3 pints.

Tartaric acid . . 10 ozs.

Oxalic acid .. 7 ,,

Cool down and add—

Percbloride of tin .10 ozs.

Yellow prussiate.4 ,,

Gum-substitute, according to the pattern.

No. 18. Green, Dark .—

Bark liquor, at 16 0 Tw. 2 gals.

Extra< 5 t of indigo. i£ lbs.

Alum . . . .. 1 lb.

Gum, powdered-.. .. «« ** .. .. 3 lbs.

Heat and add—

Tartaric acid.. .. .«. 8 ozs.

When cold add—

Oxalic acid. 2 ozs.

Perchloride of tin, at ioo° Tw. ^ lb.

No. ig. Green, Lighter .—

Fustic yellow, at 12® Tw. 1 gal.

Extratt of indigo . * . I lb.

Alum . ij lbs.

Tartaric acid . 6 ozs.

Oxalic acid.. .. . . 3 ,,

Gum-water .. <. . . . .. 2 gals.

Perchloride of tin, at ioo° Tw. \ lb.

For the brightest greens, berry-liquor is generally employed as the yellowconstituent. Small amounts of cochineal liquor are occasionally added to givemore bloom and brightness to the blue constituent.

2 s 2