CHOCOLATE.

Prepare your feathers by washing and rinsing thoroughly; and, if

necessary, bleach with permanganate of potash. After doing this, rinse

thoroughly in hot water for the purpose of removing all acid from the

fibre. Prepare your bath of one gallon of water at boiling temperature;

add thereto a teaspoonful of turmeric and a small pinch of copperas

about the size of a bean. Enter your feathers and allow them to remain

in bath about one minute or longer. Take out your feathers, and add to

bath about one tablespoonful of diluted Bismarck Brown and a few drops

of diluted violet; re-enter your feathers, and let them remain in bath

about three minutes, keeping them meanwhile well under the surface of

the bath; after which take them out, cool off a small portion of the

bath, and add thereto a small handful of starch; pass your feathers

through and dry in the usual way.

If a very dark shade be required, you will add to bath about a

tablespoonful of logwood liquor at the same time you add the violet,

and allow them to remain in bath a little longer. Should you find your

color entirely too dark for your sample to be matched, rinse off starch

in cold water; dilute about a half teaspoonful of oxalic acid in a

gallon or more of hot water. Pass your feathers through, and rinse off

in luke warm water twice; then pass your feathers through a bath of

boiling water, for the purpose of effectively removing the acid; after

which prepare again as called for in recipe, using a little more care,

and the desired result will be obtained.

[Illustration: SEAL BROWN--page 29.]

[Illustration: CRUSHED STRAWB'Y--page 34.]

[Illustration: ORANGE--page 48.]

[Illustration: BISMARCK BROWN--page 28.]

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