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from the above, adding a little potashes, and 

 boil very slowly. 



A pea green may be had by dyeing yellow 

 first, and add a few drops out of the blue dye 

 bottle, till it comes to the shade, it may be 

 darkened to a leek or bottle green. 



A stone blue, — bark the hackle with alum, 

 and add to the alum water as much of the pre- 

 pared dye out of the bottle as will make it 

 dark enough, this may be easily seen from the 

 appearance of the liquor in the dye pot. 



A Prussian blue is done in the same way, keep- 

 ing out the indigo, and adding the Prussian blue. 



Dip a red into potashes and you have a light 

 wine purple ; blue and red dye is best. 



Dip a good yellow in potashes, well boiled 

 and stir, and you will have an orange. A little 

 tartar is good for all colours but black. 



Sumach, logwood, iron liquor, and copperas, 

 will form a black. Boil a small quantity of 

 copperas with logwood, and it will dye gut 

 properly. 



A tawny cinnamon may be dyed from stone 

 crottle or madder, mixed with turmeric, alum, 

 and a little tartar, these must be gently boiled 

 in fresh stuff, adding a little copperas. 



