DURABLE AND SUPERIOR LAKE. Q\g 



Procefs 4. If to two ounces of madder, a pint of cold water Procefs4. If the 

 be added, and the whole be fuffered to (land for a few days ™ adder b rt e { f~ 



J leied to (land 



(three or four days) in a wide-mouthed bottle, lightly corked, before waihim? 

 in a temperature of between 50 9 and 60°, and often fhaken ; for f°™ <%* in 



. cold water, the 



a (light fermentation will take place, the infufion will acquire mucilage is de- 

 a vinous fmell, and the mucilaginous part of the root will be ftl 'oyed by fer- 

 .i in . i •, ii i i i r mentation, and 



in a great degree deftroyed, and its yellow colour much lei- t j, e co i our morc 



fened. If the whole be then poured into a calico bag, and eafily extracted; 

 the liquor be fuffered to drain away without preffure, and ^ d lC 1S not ° 

 then the root remaining in the bag be treated with Cold water, 

 &c. exactly as directed in the firff. procefs, the red colouring 

 matter will -quit the root with much greater eal'e than before 

 fermentation. It will a'fo be equal in quantity to that afford- 

 ed by the firft procefs, but of a much lighter red. This dif- 

 ference of tint appears to be owing to a deftrudlion of a 

 part of the lake by the fermentation of the root; tor if the 

 colours from the fermented root be obtained feparate, as in 

 Procefs 2, the firft precipitate will not fenfibiy differ from 

 that obtained from the unfermented madder, but the fccond, 

 or lake will be of a very light pink. This procefs, then, is 

 not to be recommended. 



Spanijh and Smyrna Madders. 



Spanifti Madder affords a colour of rather a deeper lone Spanifh madder 

 than the Dutch Madder, but it does not appear to be of fo butH'spure P 

 pure a red as the Zealand Crop Madder. colour than 



The Smyrna Madder is a very valuable root. The colour ^ynTmllikr 

 produced from it by Procefs 1, is of a deeper and richer tint is better than 

 than any I have obtained from the Dutch Madder. The Dutc k» 

 quantity produced from two ounces, is only three drachms, 

 twenty-four grains : but this is not to be wondered at ; for as 

 this madder is imported in the entire root in a dry fiate, and 

 the Crop Madder of Zealand confifts principally of the bark, 

 in which probably the greateft part of the colouring fubftance 

 refides, there is every reafon to think that the Smyrna madder 

 really contains a greater proportion of colour than the Zealand, 

 in equal weights of the entire root. 



The products of Procefs 2 prove, that the lake of the 

 Smyrna madder is more abundant in quantity, and of a richer 

 tone than that of the Dutch root; for, from two ounces of 

 Dutch madder the firfl precipitate was two drachms, and the 

 lake was two drachms and forty eight grains; whereas, from 

 4 two 



