Folio 2. Page 55a. Recto

Dublin Core

Title

Folio 2. Page 55a. Recto

Subject

Recipe to make dye

Description

To dye Buff or Orange
Arnatto well boiled, with a small quantity of Flemish
Ashes & a little Allum- it must be Strained through
a Cloth- let the Things you wish to Dye remain
in while they are deep enough- it will fix
the color better to boil them them in the dye-

Creator

Charlotte Starkie

Publisher

Gillespie Family

Date

1782 to 1808

Rights

Site licence

Format

Hand written page pinned to a page of a paper document

Language

English

Type

Paper Document

Text Item Type Metadata

Text

To dye Buff or Orange
Arnatto well boiled, with a small quantity of Flemish Ashes & a little Allum- it must be Strained through a Cloth- let the Things you wish to Dye remain in while they are deep enough- it will fix the color better to boil them them in the dye-
Annatto is an orange-red condiment and food colouring derived from the seeds of the achiote tree (Bixa orellana) native to tropical regions from Mexico to Brazil. It is often used to impart a yellow or orange colour to foods, but sometimes also for its flavour and aroma.
Flemish Ashes is a little shrouded in mystery but could be Sodium Carbonate and this can be obtained by the burning of kelp.
Alum is used as a dye fixative, or mordant, and in this case is probably Potassium Alum, or often called Potash Alum.

Files

F2P55Ra.JPG
F2P55Ra.JPG

Citation

Charlotte Starkie, “Folio 2. Page 55a. Recto,” The Huntroyd Receipts, accessed October 21, 2026, https://huntroyd.co.uk/items/show/101.

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