PIGMENT PRINTING.

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No. 4. Pink .—

Brazil-wood liquor, at 12 0 Tw. 1 gal.

Sulphate of copper. 2 ozs.

Sal-ammoniac. 2 ,,

Starch. 2 lbs.

Boil, and add—

Perchloride of tin, at 120° Tw. 8 ozs. measure.

Mix 2 quarts of this with 1 of double muriate, at 120° Tw.

No. 5. White.—

Water. 2 gals.

British gum, light. 8 lbs.

Boil, and add—

Tartaric acid . 8 lbs.

Double muriate of tin, at 120° Tw. 1 gal.

No. 6. Black .—

Logwood liquor, at 8° Tw. 1 gal.

Water . 1 ,,

Copperas.10 ozs.

Starch. 3 lbs.

Boil and add—

Nitrate of iron, at 8o° Tw. 1 gill

When printed the goods are allowed to hang for a few hours, then winced ina free flow of water, then again in chalk water; next in water again, and nextin bichrome, at 40° Tw., in case of greens and yellows. Lastly, wash anddry.

Eleventh Style.—Pigment Printing.

This style has in the last few years undergone a great development. When’first introduced, pigment colours had a heavy, opaque, dull effedt, and were,besides, very liable to crack and peel off. These drawbacks have now beenovercome, and designs are now executed in this style which have all the light-ness and brilliance of colours formed on or within the fibre, whilst in point ofsolidity and permanence they leave little to be desired.

The first fixing agent seledted was a solution of caoutchouc, in coal-naphtha, which was worked up with the pigment to be applied to a properconsistence. The naphtha was then driven off by the steaming-process,when there remained the colour cemented to the cloth by a thin film ofcaoutchouc. This process produced permanent results, but the evaporatingnaphtha became the cause of frequent and serious accidents. A variety ofmixtures of drying oils and resinous matters—in fadt varnishes—were alsotried. The effedts were generally heavy, resembling a spot of oil paintdeposited upon the goods ; the oil was liable to spread, producing a greasespot around the design, and the mixture not drying with sufficient rapidity,smearing was a very common result.

The principal vehicles now used for pigments are albumen, casein (ladtarine),and gluten. Concerning the preparation and properties of these organicmordants information will be found in Chapter X., p. 80.

It must be remarked that the albumen of blood is coming more and moreinto use as a substitute for egg-albumen. The separation of albumen from