All blues may be dipped in potash, to sadden the colour.
A crottle or red orange, boil madder and stone crottle together, and bark with alum water; the madder will do if the crottle cannot be had. The crottle grows on stones in rocky places, like red moss.
An orange may be had by dyeing yellow in strong liquid three times fresh; bark with alum, and dip in potash.
A Green Drake may be made by dyeing a good yellow first, and adding a few drops of the blue decoction from the bottle of prepared blue dye, this comes to the green drake colour; add a little copperas to make a green dark or light, as you please.
A golden olive may be made by dyeing brown red hackles in fustic and a little copperas, and dipped in potashes, finished in turmeric and alum; you will have a sooty olive by adding but very little of the turmeric root.
A sooty olive may be made by dyeing black hackles in yellow first with alum water, add fresh yellow stuff three times to the dye pot, and dip them in potashes.
A wine purple may be made from light dyed blue hackles, put them in the red dye of madder, Brazil, or cochineal, and dip them twice in potashes.
Liver-coloured hackles may be had from brown red hackles, barked with alum, and boiled in Brazil-wood juice, dipped in liquor of potash.
A bright olive may be made from fustic and oak bark, adding a little turmeric and alum water.
A fiery cinnamon may be had from yellow dye, Brazil juice, and madder mixed, boil these well, and add a little turmeric with alum.