DOI Page / Citation link:
https://doi.org/10.11588/diglit.19575#0309
2«4 S T A
To make a fine Hue Staining water. Firft make a weak
lixivium of pot-afhes, or ufe lime-water ; put into it a fufficient
quantity of fiorey, and a little alum ; let it diflblve over the fire,
keeping ftirring it, and put into it fome wood alhes, and fo you
will have a fine blue.
A weaker blue Staining water. Diflblve a good quantity of
fiorey blue, and a little alum, in a fufficient quantity of fair wa-
ter ; and this will make a fainter colour than the former.
A blue Staining water weaker than the la ft. To two quarts
of pure well-water put four (hells full of fiorey ; mix them well
together, and lay them on thin, and this will be the fainteft of
the three.
STARCH, is a dreg or fediment found at the bottom of vef-
fels, in which the waiie or refufe of wheat has been fteeped in
water; of thefe dregs or fediment, after the bran has been fepa-
rated from it, a fort of loaves are formed, which, being dried in a
furnace or the fun, is broken into little pieces, and is the fubftance
called Starch.
The beft. Starch is white, foft, and friable, eafily reduced into
powder.
But the fin eft Starch, made by thofe that are curious, is not
made, as the common Starch-makers do it, of the refufe of wheat,
but with the beft and fineft of that grain, and is made as follows :
Having cleanfed the beft and fineft wheat well, they put it in-
to vefTels of clear water to ferment, and expofe them to the fun
in its greateft heat; and change the water twice a day, for eight,
ten, or twelve days, according as the feafon is.
When they perceive that the grain will burft eafdy by the
preflure of the fingers, they account it fufficiently fermented ;
then they put it handful by handful into a canvafs bag, to fepa-
rate the flower from the hufk ; to effect which, they rub it with
the hand, and beat it on planks laid crofs an empty veffel, which
is to receive the flower.
As, the veffel being filled with this liquor, there fwims at the
top a reddifh water, which is to be carefully fcummed off from
time to time, and clear water put into the veffel; this, being well
ftirred together, is ftrained through a fieve or cloth, and what
remains behind is put into another veiiel with frefh water, and
expofed to the fun, as before, for fome time ; and, as the fedi-
ment fettles and thickens at the bottom, the water is drained off
four or five times bv inclination of the veffel ; but without paf-
fmg it through the fieve.
That which remains at bottom is the Starch ; this is cut in
pieces to get it out of the veffel ; which, being laid in the fun to
dry, is afterwards laid up for ufe.
Starch
To make a fine Hue Staining water. Firft make a weak
lixivium of pot-afhes, or ufe lime-water ; put into it a fufficient
quantity of fiorey, and a little alum ; let it diflblve over the fire,
keeping ftirring it, and put into it fome wood alhes, and fo you
will have a fine blue.
A weaker blue Staining water. Diflblve a good quantity of
fiorey blue, and a little alum, in a fufficient quantity of fair wa-
ter ; and this will make a fainter colour than the former.
A blue Staining water weaker than the la ft. To two quarts
of pure well-water put four (hells full of fiorey ; mix them well
together, and lay them on thin, and this will be the fainteft of
the three.
STARCH, is a dreg or fediment found at the bottom of vef-
fels, in which the waiie or refufe of wheat has been fteeped in
water; of thefe dregs or fediment, after the bran has been fepa-
rated from it, a fort of loaves are formed, which, being dried in a
furnace or the fun, is broken into little pieces, and is the fubftance
called Starch.
The beft. Starch is white, foft, and friable, eafily reduced into
powder.
But the fin eft Starch, made by thofe that are curious, is not
made, as the common Starch-makers do it, of the refufe of wheat,
but with the beft and fineft of that grain, and is made as follows :
Having cleanfed the beft and fineft wheat well, they put it in-
to vefTels of clear water to ferment, and expofe them to the fun
in its greateft heat; and change the water twice a day, for eight,
ten, or twelve days, according as the feafon is.
When they perceive that the grain will burft eafdy by the
preflure of the fingers, they account it fufficiently fermented ;
then they put it handful by handful into a canvafs bag, to fepa-
rate the flower from the hufk ; to effect which, they rub it with
the hand, and beat it on planks laid crofs an empty veffel, which
is to receive the flower.
As, the veffel being filled with this liquor, there fwims at the
top a reddifh water, which is to be carefully fcummed off from
time to time, and clear water put into the veffel; this, being well
ftirred together, is ftrained through a fieve or cloth, and what
remains behind is put into another veiiel with frefh water, and
expofed to the fun, as before, for fome time ; and, as the fedi-
ment fettles and thickens at the bottom, the water is drained off
four or five times bv inclination of the veffel ; but without paf-
fmg it through the fieve.
That which remains at bottom is the Starch ; this is cut in
pieces to get it out of the veffel ; which, being laid in the fun to
dry, is afterwards laid up for ufe.
Starch