4. Catechu or Terra Japonica. For cottons. Blue vitriol turns it on the BRONZE, and green copperas darkens it, when applied as mordants. Acetate of alumina as a mordant brightens it. The French colour, CARMELITE, is given with 1 lb. of catechu, 4 oz. of verdigris, and 5 oz. of sal-ammoniac.
5. Sulphate or chloride of manganese. Dissolved in water with a little tartaric acid, it gives the bronze tint called SOLITAIRE. The stuff, after being passed through the solution, is turned through a weak lye of potash, and afterwards through another of chloride of lime, to heighten and fix it.
6. Prussiate of copper. This gives a fine BRONZE or YELLOWISH-BROWN to silk. A mordant of blue vitriol is commonly first given, followed by a bath of prussiate of potash.
BROWN PIG′MENTS. The principal and most useful of these are—umber, terra di Sienna (both burnt and raw), Spanish brown, and some of the ochres. Brown, of almost any shade, may be made by the admixture of blacks with reds and yellows, or with greens, in different proportions. See Bistre, Black, Newcastle,[233] Ochres, Sepia, &c.
[233] Under Black Pigments.
Brown, Span′ish. See Ochres.
BROWN PINK. See Yellow Pigments.
BROWN′ING. In cookery, a fluid preparation used to colour and flavour gravies, soups, &c.
Prep. 1. Sugar, 4 oz.; and butter, 1 oz.; are melted in a frying-pan or ladle with about a tablespoonful of water, and the heat is continued until the whole has turned of a deep brown; the heat is then lowered a little, and some port wine (about 1 pint) is gradually poured in; the pan is now removed from the fire, and the mixture well stirred until the roasted sugar is entirely dissolved; it is then put into a bottle, and 1⁄2 oz. each of bruised pimento and black pepper, 5 or 6 shalots (cut small), a little mace and finely grated lemon peel, and 1⁄4 pint of mushroom catsup, added. The bottle is shaken daily for a week, and the clear liquid, after 5 or 6 days’ repose, decanted into another bottle. Rich flavoured, but expensive.
2. As the last, but using strong beer, or water, instead of wine. A glassful of spirit may be added after bottling it.