48 
ON MADDJ3R. 
does not cohere in a mass ; after several years, however, it 
is decomposed with nearly the same symptoms as the other 
kinds ; it is still used in this state. The small degree of 
fermentation evinced by this madder arises from its con- 
taining much less mucilaginous, saccharine, and bitter sub- 
stances than the Dutch and Alsatian madder ; for it is 
certain that the acid fermentation which is so energetically 
developed in the latter must be attributable to these sub- 
stances. 
Although pressed with great force into the casks, the 
madder retains a certain quantity of air between its par- 
ticles, which in time acts upon the whole mass and gives it 
a uniform color, by oxidizing the primitive yellow coloring 
principle and changing it into a red principle. This 
theory, advanced by M. Decaisne, very well explains why 
the madder powders are improved in quality by being pre- 
served for a certain time in the casks. 
The drying of the roots in the stove has great influence 
on the tint of the madder of Avignon. If dried at too 
high a temperature, the powder is dull, without, however, 
losing in quality. 
At first only two kinds of Avignon madder were known, 
the the yellow madder and the red madder. The first has 
since disappeared, and the rosy madder is now substituted 
for it. 
As to the marks, it is difficult to give positive informa- 
tion on the subject, especially since quackery has endeavor- 
ed to deceive by extraordinary names. Originally only the 
following marks were known : — 
Mulle. 
FF, Fine fine. 
SF, Superfine. 
SFF, Superfine fine. 
These marks were put upon the casks without other 
designations. 
