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dipped in potashevS, finished in turmeric and 

 alum ; you will have a sooty olive by adding 

 but very little of the turmeric root. 



A sooty olive may be made by dyeing black 

 hackles in yellow first with alum water, add 

 fresh yellow stuff three times to the dye pot, 

 and dip them in potashes. 



A wine purple may be made from light dyed 

 blue hackles, put them in the red dye of 

 madder, Brazil, or cochineal, and dip them 

 twice in potashes. 



Liver-coloured hackles may be had from 

 brown red hackles, barked with alum, and 

 boiled in Brazil-wood juice, dipped in liquor of 

 potash. 



A bright olive may be made from fustic and 

 oak bark, adding a little turmeric and alum 

 water. 



A fiery cinnamon may be had from yellow 

 dye, Brazil juice, and madder mixed, boil these 

 well, and add a little turmeric with alum. 



A golden crottle may be made from stone 

 crottle and yellow dyes with turmeric and alum 

 water. Tlie stone crottle is best for all golden 

 colours, but as it may not be easily got at, use 

 madder instead ; golden orange may be had 



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