A golden crottle may be made from stone crottle and yellow dyes with turmeric and alum water. The stone crottle is best for all golden colours, but as it may not be easily got at, use madder instead; golden orange may be had from the above, adding a little potashes, and boil very slowly.
A pea green may be had by dyeing yellow first, and add a few drops out of the blue dye bottle, till it comes to the shade, it may be darkened to a leek or bottle green.
A stone blue,—bark the hackle with alum, and add to the alum water as much of the prepared dye out of the bottle as will make it dark enough, this may be easily seen from the appearance of the liquor in the dye pot.
A Prussian blue is done in the same way, keeping out the indigo, and adding the Prussian blue.
Dip a red into potashes and you have a light wine purple; blue and red dye is best.
Dip a good yellow in potashes, well boiled and stir, and you will have an orange. A little tartar is good for all colours but black.
Sumach, logwood, iron liquor, and copperas, will form a black. Boil a small quantity of copperas with logwood, and it will dye gut properly.
A tawny cinnamon may be dyed from stone crottle or madder, mixed with turmeric, alum, and a little tartar, these must be gently boiled in fresh stuff, adding a little copperas.