Vegetable Dyes: Being a Book of Recipes and Other Information Useful to the DyerMairet, Ethel
Science
Vegetable Dyes: Being a Book of Recipes and Other Information Useful to the Dyer
Mairet, Ethel
Dye plants; Dyes and dyeing
Take 3 oz. well ground indigo, mix into a paste with hot water. Slake
3 oz. Quicklime and boil with 6 oz. Potash or Soda ash in sufficient
water, let it settle, pour off the clear liquor in which dissolve the
indigo paste, boil or keep hot 24 hours; it should then have the
consistency of thick cream, with much froth. During the boiling, slake
another 3 oz. quicklime, boil in a pint of water for 15 minutes, let
settle, pour off the clear liquor in which dissolve 4 to 5 oz. green
copperas. Add the indigo and copperas solutions to 5 gallons water,
stir well, let vat rest, stir once or twice during 24 hours or until
it appear ready for dyeing. Before use it should be stirred and let
stand 2 hours. It should be a clear yellowish green with much scum.
The cotton to be dyed should be entered in dips of increasing lengths
of time, as 1, 5, 10, 20 minutes, and aired in between, according to
depth of shade required. It should then be well washed, passing
through water slightly acidulated with Sulphuric acid (a teaspoonful
to 1 gallon). When this vat appears exhausted and turns a dark colour
it may be revived by adding 2 or 3 oz. Green Copperas dissolved as
before. When again exhausted, more of all the ingredients must be
added.
(2) LIME COPPERAS VAT
2 oz. Indigo, 4 oz. Copperas, 5 oz. Quicklime (fresh). Mix Indigo into
a paste with hot water. Dissolve copperas in hot water. Slake lime.
Fill earthenware jar with about 5 gallons cold water and add the
Indigo, copperas and slaked lime in that order. Stir well, cover and
let stand till next day or until vat is in proper condition; it should
be clear brownish yellow with possible blue scum. There will be some
sediment. The dyeing process is as in (1).
(3) RED
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