* RECIPES FOR DYEING GUT. 63 



No. 3. — A Dingy or Dirty Olive (a very good 

 colour) : — 



To Ingredients of No. 2, add, 

 3 Scruples, Quercitron Bark, 



Immersed 2 minutes, or perhaps 3 minutes. 



No. 4. — A Light Brown : — 



1 Drachm Madder, 

 1 Scruple Alum, 



Immersed 5, or perhaps 6 minutes. 



No. 6. — A Lio;ht Yellow or Amber : — 



1| Scruple Quercitron Bark, 



1 Scruple Alum, 



6 Grains Madder, 



4 Drops Muriate of Tin, 



1 Scruple Cream of Tartar, 



Immersed 2^ minutes. 



As they may serve for want of better, the fol- 

 lowing may likewise be added; — the faint dirty 

 olive may be obtained by steeping the gut for 

 two hours in two parts of cold vinegar and one of 

 common ink and a little water. About half-a-dozen 

 of green walnut husks, simmered without alum, 

 will produce, and that most firmly, the coffee 

 brown; but you must watch that the colour 

 becomes not too deep, for you can never extract 

 it; and turmeric or onion-peelings, with a like 

 small portion of alum, will give the yellow tinge. 

 All these dyes are harmless. I have only to add, 

 that should you give your gut too deep a stain of 

 any colour (and, I repeat, you can hardly give one 

 too lightly), you must have about a pint and a half 

 of clean water in a pipkin, and, when boiling, add 



