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previously dyed yellow, into the liquor of walnut 

 rinds, and simmer them over the fire slowly 

 for three or four hours, and leave them in all 

 night, if a dark fiery brown is required ; the 

 less of the rinds produce cinnamon or yellow 

 brown, the roots and rinds of the walnut are 

 the best for the various shades ; the rind of the 

 alder dyed with alum and tartar is also good. 



TO DYE BLUE. 



Fill your crucible three parts full of soft 

 water, and put it on a slow fire, at the same 

 time put in your blue ingredients, previously 

 prepared, (this is done by dissolving the 

 powdered blue in oil of vitriol and water in 

 a stopper bottle for twenty-four hours). If 

 there is a very light shade of blue required, 

 put in a couple of table-spoonfuls of the 

 blue ingredient, and add to it as the shade 

 may be varied at will according to the quantity 

 of the stuff; boil the hackles in tartar and 

 alum, say a table-spoonful of each, or rather 

 less of the tartar, simmer it on the fire for 

 two or three hours according to the process 

 mentioned before ; and when the proper colour 



