Dictionarium polygraphicum. Of dying a Carnation or Red-Rose colour.

Dictionarium Polygraphicum:
Or, The Whole Body of Arts Regularly Digested.
Vol I.
London: Printed for C. Hitch and C. Davis in Pater-noster Row, and S. Austen in St. Paul's Church Yard. MDCCXXXV.
I. To dye a Red-Rose Carnation or blood red.
Take liquor of wheat bran, a sufficient quantity, alum three pounds, tartar two ounces, boil them and enter twenty yards of broad cloth, boil three hours, cool and wash it; take fresh clear bran liquor a sufficient quantity, madder four pounds, boil and sadden according to art.

II. Red-Rose or Carnation colour.
Take wheat bran liquor a sufficient quantity, alum two pounds, tartar two ounces, boil and enter twenty yards of camlet, boil three hours; after which, take it out and wash it very well, then add madder a pound, enter and boil it again, cool and wash it; after which take clear liquor a sufficient quantity, cochineal in fine powder two ounces, tartar two ounces; enter your camblet, boil and finish.

III. Another Carnation colour.
Take running water four gallons, pot ashes two pounds, mix and digest forty eight hours, this done, divide the liquor half into one pot, and half into another pot; let the first pot stand in the hot embers up to the top or in a furnace, and the other by a fire to keep warm, and to fill up the first pot as it boils away; into the first put red brisca or spanish flocks, or wool two pounds, let it boil till it is thick, adding alum and a little gum Arabick, of each the quantity of a walnut; diminish the heat and let it be only scalding hot, then put it in the matter you would dye, letting it lye twenty four hours in the liquor.

IV. An excellent Observation.
The Bow-dyers know that the solution of jupiter (which is delved tin) being put in a kettle to the alum and tartar, makes the cloth, &c. attract the colour into it; so that none of the cochineal is left, but is all drawn out of the water into the cloth.

V. Another Observation.
The spirit of nitre being used with alum and tartar in the first boiling, makes a firm ground, so that they shall not spoil nor lose their colour by the sun, fire, air, vinegar, wine, urine or salt-water, &c.

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