/> close observation to the rules I have given.



Fustic and alum water will dye yellow, the hackles dipped three times in

fresh stuff. Weld, turmeric, and fenugreek, will give a yellow, boiled

in alum water, and the hackles dipped often, till they are the proper

colour.



These may be dyed without tartar at pleasure.



Brazil-wood, boiled till you have a strong decoction, strain off the

juice, then add alum water, boil the hackles in it slowly for a day or

two, and it will produce good reds. If the colour of the Brazil-wood be

very strong, there may be reds obtained in an hour's boiling. This is a

wood which is of a hard nature, and it is difficult to extract the

colour from it, although a good dye.



A claret may be produced from Brazil-wood mixed with red archil, and

boiled in the usual manner, dipped in potash liquor, or brilla will act

in the same way to strike the colour; use hard water.



A fiery brown may be made from fustic and turmeric boiled together with

alum and a little crystal of tartar, (soft water for this dye), and then

dip in liquor of potash.



A cinnamon brown may be made with a little madder, or stone crottle,

boiled with alum and tartar, with a little turmeric to finish it.



A good blue may be had by boiling the hackles with alum water, and add a

spoonful of the liquid blue; this is done by putting some oil of vitriol

into a bottle with a little water, and then the indigo, powdered, which

will dissolve in twenty-four hours, and be ready for use. (I have

mentioned this twice before, as I am very particular.)



For a purple, dye blue first, then add the red dye, and dip it in

potash; when the hackles, &c., are left long in the red, it is more of

a wine purple.



To have a good green, dye blue first, then boil in turmeric and fustic

bark, with alum and tartar, as usual. You may have any shade of green by

noticing the process in the dye pot.



To dye an orange, first make it a turkey red with Brazil-wood and alum

water, then finish with turmeric and fustic till the colour pleases you.



To dye a golden olive, boil sumach and turmeric with alum water, add a

little potash and copperas, and finish with new turmeric and a little

potash.



Green olive may be made with a little more copperas and verdigris.



Sooty olive is made by adding to the first a little alder or oak bark,

and finishing with turmeric and alum water.



An amber may be made with red, and finished with yellow dye; the first

with stone crottle or madder, and finish with turmeric bark; the yellow

with alum water. All fishing colours should be dyed yellow first with

alum and crystal of tartar, but claret.



Claret may be made from Brazil-wood, barked first in alum water, adding

new Brazil three or four times fresh to the liquor, and simmer slowly

for a day or two.



A fiery brown may be made from lima or peth-wood, barked with turmeric

and alum water.



A golden yellow may be had from citrine bark, boiled in new stuff three

times slowly, bark with alum, and dip in potash or brilla.



All blues may be dipped in potash, to sadden the colour.



A crottle or red orange, boil madder and stone crottle together, and

bark with alum water; the madder will do if the crottle cannot be had.

The crottle grows on stones in rocky places, like red moss.



An orange may be had by dyeing yellow in strong liquid three times

fresh; bark with alum, and dip in potash.



A Green Drake may be made by dyeing a good yellow first, and adding a

few drops of the blue decoction from the bottle of prepared blue dye,

this comes to the green drake colour; add a little copperas to make a

green dark or light, as you please.



A golden olive may be made by dyeing brown red hackles in fustic and a

little copperas, and dipped in potashes, finished in turmeric and alum;

you will have a sooty olive by adding but very little of the turmeric

root.



A sooty olive may be made by dyeing black hackles in yellow first with

alum water, add fresh yellow stuff three times to the dye pot, and dip

them in potashes.



A wine purple may be made from light dyed blue hackles, put them in the

red dye of madder, Brazil, or cochineal, and dip them twice in potashes.



Liver-coloured hackles may be had from brown red hackles, barked with

alum, and boiled in Brazil-wood juice, dipped in liquor of potash.



A bright olive may be made from fustic and oak bark, adding a little

turmeric and alum water.



A fiery cinnamon may be had from yellow dye, Brazil juice, and madder

mixed, boil these well, and add a little turmeric with alum.



A golden crottle may be made from stone crottle and yellow dyes with

turmeric and alum water. The stone crottle is best for all golden

colours, but as it may not be easily got at, use madder instead; golden

orange may be had from the above, adding a little potashes, and boil

very slowly.



A pea green may be had by dyeing yellow first, and add a few drops out

of the blue dye bottle, till it comes to the shade, it may be darkened

to a leek or bottle green.



A stone blue,--bark the hackle with alum, and add to the alum water as

much of the prepared dye out of the bottle as will make it dark enough,

this may be easily seen from the appearance of the liquor in the dye

pot.



A Prussian blue is done in the same way, keeping out the indigo, and

adding the Prussian blue.



Dip a red into potashes and you have a light wine purple; blue and red

dye is best.



Dip a good yellow in potashes, well boiled and stir, and you will have

an orange. A little tartar is good for all colours but black.



Sumach, logwood, iron liquor, and copperas, will form a black. Boil a

small quantity of copperas with logwood, and it will dye gut properly.



A tawny cinnamon may be dyed from stone crottle or madder, mixed with

turmeric, alum, and a little tartar, these must be gently boiled in

fresh stuff, adding a little copperas.