3 
for Pata butter, being of no use whatever for colouring cheese ; jis 
also varies very considerably in quality. We bought it last year 
2d. to yaa: 9d. per Ib. according to quality. 
Tt has long been evident to us that sufficient oie a not taken ir 
c 
course destroy the colour; some that we had from the Polynesian 
Islands consisted simply of the colouring matter washed from the seed 
without admixture of any foreign subs tance. It was in a semi-fluid 
state and very pure, but a little dearer than Cayenne Annatto, and we 
cannot see any reason why the growers in Jamaica and „Ceylon should 
could then take large quantities of this kind of Annatto annually, and 
probably all that they could make. We would suggest that some of the 
uld 
growers should make the experiment and send us samples, and we would 
let them ca how much we could give for it and the quantity we 
would nena ually. 
50,000 Ibs., the great bulk of which was Cayenne Flag Annatto. Had 
we used the seeds only we should have required at Teast 200,000 Ibs. for 
` our business alone 
Annatto is saeieipally used for colouring cheese and butter, for which 
purpose it has to be specially prepared so as to be perfectly pure and 
harmless when it reaches nt consumer, 
The following are among the many preparations of Annatto manu- 
wen 2 us, spbctingins “of which have been presented to the Kew 
Mus 
Imperial Black Cake Annatto. 
Treble Strength ,, 5 
Extra Superfine _,, a 
Su ne Orange ,, À 
Fluid Extract of Annatto. 
Butter Colourin 
Butter Colouring ‘prepared i in oil. 
Roll aa Spanish. 
Ca $ 
Lishbo n a Roll Annatto. 
These are used for a variety of purposes, viz., for colouring a 
hair, soap, candles, „scent, spirits, confectionery, | 
chocolate, and in ma acquer for brass work, and dyeing “calico, silk, 
woo i d also 
ows. 
Dyers also use the raw Flag Annatto very extensively for a reddish 
colour, It is not generally known that two colours can be obtained 
from Paint, yellow and red. 

