Orange Dye

Ingredients

• For five pounds goods
• muriate of tin, six tablespoons
• argal, four ounces
• one teacup madder

Method

1. 1

   Boil and dip for one hour, then add madder to the dye and dip again for one-half hour.

2. 2

   Cochineal, about two ounces, in place of madder, makes a much brighter color.

As published

This recipe was extracted from Ransom's family receipt book, 1885 (1885) by D. Ransom, Son & Co, page 31. The excerpt below is the record exactly as published.

For five pounds goods, camwood, one pound ; boil it fifteen minutes, then dip goods three-fourths hour ; take out goods, and add to the dye two and one-half pounds fustic ; boil ten minutes and dip goods three-fourths hour ; then add blue vitriol, one ounce ; copperas, four ounces ; dip again one-half hour. If not dark enough, add more copperas. Another Method-— Any Shade. — Boil goods in a mordant of alum, two parts ; copperas, three parts ; then rinse them through a bath of madder. The tint depends on the relative proportions of the copperas and alum ; the more copperas, ;ihe darker the dye. Joint weight of both should not be more than one-eighth of weight of goods. Mixtures of reds and yellows with blues and blacks, or simple dyes, will make any shade. ORANGE. — For five pounds goods, muriate of tin, six tablespoons ; argal, four ounces ; bo|l and dip one hour, and add again to the dye one tea¬ cup madde

Cook this with the app: pantry check, scaling, and the assistant.