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The dye of madder

For a madder red on woollens, the best quantity of madder is one half of the weight of the woollens that are to be dyed; the best proportion of of salts to be used is five parts of alum and one of red tartar for sixteen parts of the stuff.

A variation in the proportion of the salts, wholly alters the colour that the madder naturally gives. If the alum is lessened, and the tartar increased, the dye proves a red cinnamon. If the alum be entirely omitted, the red wholly disappears, and a durable tawny, cinnamon is produced. If woollens are boiled in weak pearlash and water, the greater part of the colour is destroyed A solution of soap discharges part of the colour, and leaves the remaining more beautiful.

Volatile alkalies heighten the red colour of the madder, but they make the dye fugitive.