To Dy[e] a Good Red
Item
Title
To Dy[e] a Good Red
Date
1694/1795
Description
This recipe gives instructions for creating a red dye for wool, using brazilwood.
Transcript
To Dy a Good Red
[inserted left margin: it will dy [2] pounds & a half of wool] [struck: unintelligible] Take a Quartr of a pound of Mader & a quarter of a pound of Brasell & 2 peny worth of Allom & us[e] them thus, To 2 pound of wool Cleane picked put as much Tap dropins or soure beare as will Cover youre wool & put in youre Alom let it boyle a quarter of an oure Then take it oute & Rench it in water Then have youre pan Made Cleane & put in fresh tap drepins, as much as will Cover your wool & when its at boyleing put in youre Madder & stir it then — youre Brasell & stir it a litele & then put in youre wool by pece & pece, when its Well diped in boyled in it then put to it a Gallon of olde Chamberly then it you [text loss] [sh]uld have it a deeper Couller Rench it in Cham[text loss]ly if paleer Rench it in faire watter So hang it [out to] dry —
[inserted left margin: it will dy [2] pounds & a half of wool] [struck: unintelligible] Take a Quartr of a pound of Mader & a quarter of a pound of Brasell & 2 peny worth of Allom & us[e] them thus, To 2 pound of wool Cleane picked put as much Tap dropins or soure beare as will Cover youre wool & put in youre Alom let it boyle a quarter of an oure Then take it oute & Rench it in water Then have youre pan Made Cleane & put in fresh tap drepins, as much as will Cover your wool & when its at boyleing put in youre Madder & stir it then — youre Brasell & stir it a litele & then put in youre wool by pece & pece, when its Well diped in boyled in it then put to it a Gallon of olde Chamberly then it you [text loss] [sh]uld have it a deeper Couller Rench it in Cham[text loss]ly if paleer Rench it in faire watter So hang it [out to] dry —
Subject
chamberly See all items with this value
brazilwood See all items with this value
tap dropins See all items with this value
Contributor
en
Ochsner, Elizabeth
en
Grimm, Stephanie
Le, Vincent
Source
Elizabeth Fairfax cookbook, Collection #C0202, Special Collections Research Center, George Mason University Libraries.
Publisher
George Mason University Libraries
Rights
Public domain. There are no known restrictions.