. A history of the vegetable kingdom; embracing the physiology of plants, with their uses to man and the lower animals, and their application in the arts, manufactures, and domestic economy. Illus. by several hundred figures. Botany; Botany, Economic; 1855. 518 HISTORY OF THE VEGETABLE KINGDOM. means of vinegar or lemon-juice, and then to boil in the ordinary manner. The experiments of M. Vauquelin made on some arnatto berries imported by M. Leblond, confirmed the efficacy of the process which he proposed, and the dyers ascertained that arnatto obtained in this manner had at least four times t
. A history of the vegetable kingdom; embracing the physiology of plants, with their uses to man and the lower animals, and their application in the arts, manufactures, and domestic economy. Illus. by several hundred figures. Botany; Botany, Economic; 1855. 518 HISTORY OF THE VEGETABLE KINGDOM. means of vinegar or lemon-juice, and then to boil in the ordinary manner. The experiments of M. Vauquelin made on some arnatto berries imported by M. Leblond, confirmed the efficacy of the process which he proposed, and the dyers ascertained that arnatto obtained in this manner had at least four times the value of that which was procured in the ordinary manner. It was reported to be more easy to work, to require the addition of less sol- vent material, to give less trouble in the dyeing vessel, and to furnish a purer colour. GuUiche recommends that the application of heat should be avoided in the preparation of arnatto. There can indeed be no question that this substance is very much injured in its preparation ; as all vegetable extracts, when exposed to the direct action of fire, have their properties lessened, or even altered, by partial charring; an accident which never fails to occur in a, greater or less degree. In the country of its production, we are told that this colouring matter is much supe- rior when used, as by the aborigines, fresh from the trees. The Brazilians, by another method of preparation, produce a pennanent crimson colour from arnatto. The Spanish Americans mix the berries after having undergone a parti- cular process with their chocolate, to which, in their opinion, it not only gives an excellent tint, but imparts valuable medicinal virtues. The arnatto of commerce is moderately hard, of a brown colour on the outside, and a dull red within. It is seldom employed in England but as a dye for silken stuffs, or as an auxiliary in giving a deeper shade to the simple yellows. Its colour is a bright orange, but this is extremely fugitive, fading very fast on
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