When they have been scalding an hour, increase the fire till they boil.
Brown bread is made by scalding Indian meal, and stirring into it, when lukewarm, about the same quantity of rye flour as Indian meal--add yeast and salt in the same proportion as for other kinds of bread.
This proportion of ingredients will make sufficient dye for six or seven pounds of goods. Heat half of the water scalding hot, in a clean brass kettle, then put in the alum and cream of tartar, and let it dissolve.
Silk and woollen goods should not be boiled in the dye-stuff, but it should be kept at a scalding heat for twenty minutes. Drain the goods without wringing, and hang them in a dry, shady place, where they will have the air.
When the water boils, stir the alum and tartar up in it, put in the goods, and let them boil a couple of hours; then rinse them in fair water--empty the kettle, and put in three gallons of water, and the madder; rub it fine in the water, then put in the goods, and set them where they will keep scalding hot for an hour, without boiling--stir them constantly.