Every shade of red will come out of the dye, differing in colour, whether olive or cinnamon. For olives, ground richly in turmeric, and throw into the same liquor the size of a hazel nut of best madder. Boil in that a quarter of an hour, and throw in a small bit of copperas, first lifting out your hackles till the copperas is dissolved, and when the liquor boils, throw in your feathers for an instant, and you have fine olives. Black hackles dyed in this way, become a rich green olive, or dooghadoo. For cinnamons ground richly in turmeric, all red hackles; then put in two teaspoonfuls of cochineal, ground or powdered, boil them in that for a quarter of an hour, then put in one teaspoonful of best brazil dust, and boil for a quarter of an hour, and you have fine cinnamons. Any dirty tawneys, or grizzle hackles may be dyed in this, and it will improve them much. There is a sort of reddish cuckoo hackle that may be dyed in turmeric and madder, as in the olive hackle process, but not to have any copperas. There is also a yellowish white with a black vein in the middle, and edged with black. All whites, natural yellows, or yellowish whites for the drakes. There is a scald whitish cuckoo hackle with very little black in it—have nothing to do with them. All those marked as above should be dyed in the following way:—
Take one chip of young fustic, and two or three seedy sprigs of French weed; boil in this till they come to a faint yellow: draw them, if you wish a bunch of that colour, and if not, put in one pinch of turmeric, and one of madder; boil in this for a quarter of an hour, and I think you will have fine hackles for the drakes. You have no richness from the weed, but when you add the turmeric and madder you have. In every instance except this, I condemn and forbid the dyeing with turmeric and young fustic, as it will ruin every thing that is dyed in it—it gives so bad a colour.
To stain hackles of a fine rich Gold Colour.—Ground strongly in turmeric, then add a tea-spoonful of best madder, boil well for fifteen minutes, and draw them. Add then two spoonfuls more of madder, and boil for the same time, and draw again. Then add three more, and boil as before; and, lastly, add six spoonfuls of madder, and boil for half an hour, and you have four fine shades of gold colours.—Ancient Recipes.
Hackney, s. A hired horse; a hireling; any thing let out for hire; a horse of small value used to ride to cover.
Hackney, v. To practise in one thing; to accustom to the road.
Haddock, s. A sea fish of the cod kind.
The haddock, one of the commonest fishes in the London markets, begins to be in roe in the middle of November, and so continues until the end of January; from that time until May they are thin tailed, and much out of season. The grand shoal of haddocks comes periodically on the Yorkshire coasts.
Fishermen assert, that when the sea is rough, haddocks sink down into the ooze and sand at the bottom, and there shelter themselves until the storm subsides; their reason for this assertion is, that in boisterous weather they take none, and those that are caught immediately after a storm, have their backs covered with mud. The bulk of the haddock is seldom known to exceed fourteen pounds; these are uncommon, and extremely coarse, the best for the table weighing from two to three pounds. The black spot beyond the gills, is the mark which superstition interprets to be the impression left by the finger and thumb of St. Peter, when he took the tribute money out of the mouth of a fish of this species, and which has been ever since that miracle continued to the whole race of haddocks.
The haddock taken on the Irish coasts are much superior to what is found in the English markets. Those of seven or eight pounds weight are preferred to smaller fish, being considered finer and firmer.—Daniel, &c.
Haft, s. A handle, that part of an instrument that is taken into the hand.