1792 >* on the culture of madder, 54% 
preserve them in a hole in his yard, or cellar, whence he 
may take them as his occasions require.’ 
General directions for using madder roots green. 
‘ They must be wafhed a little, to clear them of the 
* earth which naturally cleaves to'their outer coat, and for 
‘ every pound of dried madder which would be used | 
‘ there must befourof the green root. The roots are to be 
‘ chopped moderately small, and afterwards bruised in 
¢ stone or wooden mortars, (by no means in iron) till they 
£ are reduced to a sort of pulp. ‘This pulp must be put 
* into the boiler when the water (to which no addition 
must be afterwards made) is somewhat more than luke- 
‘warm. It is then left till it be so hot as scarcely to 
‘ bear the hand in it. The stuff or cotton is then to be 
‘ plunged in, and kept moving for three quarters of an 
‘ our, the bath being simmering all the time. Lastly, it 
‘ is made to Boil for three quarters of an hour.’ ' 
N. B. The bath remains, when the work is done, charged 
with a much finer colour than when ground Dutch madder 
is used; but no satisfactory experiments have yet beea 
made t6 ascertain the precise value of this substance. 
The society of agriculture of Beauvais, to which Mr 
d’Ambourney’s experiments had been communicated, 
-thought proper to repeat the experiment, of which the 
following is the result: 
‘ Two pieces of flannel were dyed, one with the Dutch 
madder, the other with some madder roots newly dug for 
that purpose. M. Gueren, who made the experiment, 
observed, that in using the green root there is a saving of 
five parts in eight. 
‘ The piece dyed with the madder grown here surpafsed, 
in livelinefs of colour, without comparison, that which was 
dyed with Zealand madder. Samples of this new manner 
have been sent to the council of state.’ 
