Vegetable Dyes: Being a Book of Recipes and Other Information Useful to the Dyer

E-text prepared by Julie Barkley, Diane Monico, and the Project Gutenberg Online Distributed Proofreading Team (http://www.pgdp.net)
First published in Mcmxvi by the Ditchling Press Reprinted, for the sixth time April Mcmxxxviii and published by Faber and Faber Limited 24 Russell Square, London Printed at the Ditchling Press, Ditchling All rights reserved

WOOLS are of various kinds:—
Highland, Welsh and Irish wools are from small sheep, not far removed from the wild state, with irregular short stapled fleeces.
Forest or Mountain sheep (Herdwick, Exmoor, Cheviot, Blackfaced, Limestone) have better wool, especially the Cheviot, which is very thick and good for milling.
Ancient Upland , such as South Down, are smaller sheep than the last named, but the wool is softer and finer.
Long Woolled sheep , (Lincolns, Leicester) with long staple wool (record length, 36 .) and fleeces weighing up to 12 lbs. The Leicester fleece is softer, finer and better than Lincoln.
To the end of the 18th century Spanish wool was the finest and best wool in the world. Spanish sheep have since been introduced into various countries, such as Saxony, Australia, Cape Colony, New Zealand; and some of the best wools now come from the Colonies.
Alpaca, Vicuna and Llama wools are from different species of American goats.
Mohair from the Angora goat of Asia Minor.
Kashmir Wool from the Thibetan goat.