The sample was in the form of a paste, colour deep red, odour peculiar, but not disagreeable.
| Water | 24·2 |
| Resinous colouring matter | 28·8 |
| Ash | 22·5 |
| Starch and extractive matter | 24·5 |
| ——— | |
| 100·0 |
The following is an analysis of an adulterated specimen. The sample was in a hard cake of a brown colour, with the maker’s name stamped upon it, and marked “patent;” texture hard and leathery, odour disagreeable:
| Water | 13·4 |
| Resin | 11·0 |
| Ash, consisting of iron, chalk, salt, alumina, silica | 48·3 |
| Extractive matter | 27·3 |
| ——— | |
| 100·0 |
Thus, in the one the resin was 28%, the ash 22; in the other the resin was only 11%, the ash no less than 48%.
Uses, &c. To colour varnishes and lacquers; as a pigment for painting velvet and transparencies; as a colouring matter for cheese (1 oz. to 1 cwt. of curd), for which purpose it is not injurious, if pure; and as a dye-stuff for cotton, silk, and wool, particularly the second, to which it imparts a beautiful orange-yellow hue, the shade of which may be varied from ‘aurora’ to deep orange by using different proportions of pearlash with the water it is dissolved in, and by applying different mordants before putting it into the dye-bath, or different rinsing liquids afterwards. The hues thus imparted are, however, all more or less fugitive.
Annotta Cake. Syn. Flag annotta; Orlea′na in fo′liis, L. From Cayenne; bright yellow, firm and soft to the touch; in square cakes, weighing 2 or 3 lbs. each.
Annotta Egg. Syn. Lump annotta; Orlea′na in o′vulis, L. Generally inferior.
Annotta, Eng′lish. Syn. Trade a., Reduced’ a.; Orlea′na reduc′ta, L. A fraudulent mess commonly prepared from egg or flag annotta, gum tragacanth, flour, or farina, chalk, soap, train-oil, Venetian red, or bole, common salt, water, mixed by heat in a copper pan, and formed into rolls. Sold for genuine annotta, from which it is readily distinguished by its inferior quality and its partial solubility in alcohol.
Annotta, Liq′uid. See Solution of Annotta (below).