.J 



l6 THE AMERICAN COCHINEAL. 



of the animal are totally evaporated. During this 

 operation, the insects are continually stirred about 

 with a tin ladle, and sometimes water is springled 

 upon them, to prevent absolute torrefaction, which 

 would destroy the colour, and reduce the insect to 

 a coal ; but a little habit teaches when to remove 

 them from the fire. They then appear like so many 

 dark, round, reddish grains, and take the name of 

 Cochineal, preserving so little the original form of 

 the insect, that this precious dye was long known 

 and sought in Europe before naturalists had deter- 

 mined whether it was animal, vegetable, or mineral 

 substance *. 



It seems by no means improbable that a Cochineal, 

 more pure than what is produced from the insect, 

 might be prepared from some of the plants on 

 which it feeds. There is also no reason for sup- 

 posing, that we might not also prepare it (rom 

 some of our English species, which bear a great re- 

 semblance to those of America, if only a proper and 

 judicious management was adopted. 



It has been computed that there are imported 

 into Europe, in the course of trade, no less than 

 eight hundred and eighty thousand pounds weight 

 of Cochineal annually. 



* Staunton's Embassy to China. 



