xlviii INTRODUCTION. 



The English brown dye, especially that of Fur Seals, 

 has been brought to a considerable state of perfection. 

 A mordaut of lime is first used, then a dye composed of 

 copper-dust, antimony, camphor, verdigris, and Turkish 

 or Chinese gall-nuts roasted. Formerly as many as 

 twelve or fourteen coats were applied to the skin cold, 

 the ground colour having, previously been trodden in 

 with boots ; but now fewer coats are used, and the 

 colour is sometimes applied hot, the skins being dipped 

 into the mixture. 



The English dye is celebrated for brilliancy and 

 durability, but it somewhat reduces the quality of the 

 skin. 



The English dyers have of late years acquired the art 

 of dyeing black. The skins are dipped into vats con- 

 taining the dye, and stirred with long poles. 



Many skins, such as Beavers and Otters, are 

 " silvered," by passing over them a solution of sulphuric 

 acid. Angora Goats are dyed red, blue, black, and 

 brown. 



The French dyers have a good reputation for their 

 black dye. The skins are plunged into large vats, filled 

 with a dye, the chief ingredient of which is logwood. 

 When they are brought out, they are green, but on 

 exposure to the air they soon turn black. 



Their brown dyes, although not so brilliant as the 

 English, retain more quality in the skins. This is due 

 to the use of vegetable dyes, which do not reduce the 

 quality, but are hardly so permanent. The art. of 

 dyeing fur by dipping is fast superseding that of 

 brushing. 



The Germans excel in dyeing black, Persian, Astrakan, 

 and Ucrainer Lambs, in which they are unsurpassed, 

 both as to brilliancy and suppleness of the pelt. Of 



