Vegetable Colors.

Scientific American 25, 13.3.1847

The fresh blossoms and succulent stems of buckwheat have been applied in Europe to the purposes of dyeing wool, &c. The infusion, by the addition of preparations of bismuth and tin, produces a beautiful brown color. From the dried flower bundles, different shades of green are obtained. The Siberian species of wheat, in particular, yields a fine yellow, which, upon boiling the wool still longer in the dye, changes into a golden tint, and at length becomes a beautiful yellow.

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