Many of the colors prepared for use in this art come more properly under the denomination of dyes—alum and cream of tartar being used as a mordant; and many of them are prepared in the same manner as for dyeing. One of the principal colors requisite for the confectioner's use is coccinella, or cochineal. The sorts generally sold are the black, silver, foxy, and the granille. The insect is of two species, the fine and the wild cochineal; the fine differs from the wild in size, and is also covered with a white, mealy powder. The best is of a deep mulberry color, with a white powder between the wrinkles, and a bright red within. A great deal of adulteration is practiced with this article, both at home and abroad; it is on this account that persons prefer the silver grain, because it cannot be so well sophisticated. Good cochineal should be heavy, dry, and more or less of a silvery color, and without smell.

Bistre.—This is an excellent light brown color prepared from wood-soot.

These browns are harmless, but sugar may be substituted for them to any shade required, by continuing the boiling after it has passed the degree of caramel until it is burnt, when it gives a black-brown; but water may be mixed with it so as to lessen the shades. Dissolved chocolate may also be substituted in some cases for the brown colors.

Black.—Blue-black is powdered charcoal, or ivory-black, which is obtained from the smoke of burnt ivory; but bone-black is generally substituted instead. Either of these may be used, but are only required for painting gum-paste when not intended to be eaten.

Bole Ammoniac.—There is also the French and German bole. These earths are of a pale red, and possess alexipharmic qualities. They are frequently used in confectionery for painting and gilding.

Carmine.—Reduce one ounce of cochineal to a fine powder, add to it six quarts of clear rain or filtered water, as for cochineal. Put this into a large tin saucepan, or a copper one tinned, and let boil for three minutes, then add twenty-five grains of alum, and let it boil two minutes longer; take it off the fire to cool; when it is blood warm pour off the clear liquor into shallow vessels, and put them by to settle for two days, covering them with paper to keep out the dust. In case the carmine has not separated properly, add a few drops of a solution of tin, or a solution of green vitriol, which is tin dissolved in muriatic acid, or the following may be substituted: one ounce and a half of spirit of nitre, three scruples of sal-ammoniac, three scruples of tin dissolved in a bottle, and use a few drops as required. When the carmine has settled, decant off the clear, which is liquid rouge. The first sediment is Florence lake, which remove, and dry the carmine for use. This preparation is by far superior to the first, for in this the same color is obtained as before, which is the liquid rouge, the other and more expensive parts being invariably thrown away. The carmine can be obtained by the first process, as can be seen if the whole is poured into a clear bottle and allowed to settle, when the carmine will be deposited in a layer of bright red near the bottom. It produces about half an ounce of carmine.

Cochineal, to Prepare.—Pound an ounce of cochineal quite fine, and put it into a pint of river water with a little potash or soda, and let it boil; then add about a quarter of an ounce powdered alum, the same of cream of tartar, and boil for ten minutes; if it is required for keeping, add two or three ounces of powdered loaf sugar.

Prussian blue may be used instead of indigo, if preferred, but must be used sparingly.

Sap Green.—This is prepared from the fruit of the buckthorn, and is purgative.

Spinach Green.—This is perfectly harmless, and will answer most purposes. Wash and drain a sufficient quantity of spinach, pound it well in a mortar, and squeeze the pounded leaves in a coarse cloth to extract all the juice; put it in a pan and set it on a good fire, and stir it occasionally until it curdles, which will be when it is at the boiling point; then take it off and strain off the water with a fine sieve; the residue left is the green; dry it and rub it through a lawn sieve. This is only fit for opaque bodies, such as ices, creams, or syrups.

Another green is made with a mixture of saffron or gamboge and prepared indigo; the lighter the green the more yellow must be used.

Umber.—This is of a blackish brown color; it is an earth found near Cologne.

Vermilion and Cinnabar are preparations of mercury, and should never be used; they are of a lively red color, but carmine will answer most purposes instead.

Yellow.—Infuse saffron in warm water, and use it for coloring anything that is eatable. The English hay-saffron is the best; it is taken from the tops of the pistils of the crocus flower; it is frequently adulterated with the flowers of marigolds or safflower, which is known as the bastard saffron, and is pressed into thin cakes with oil. Good saffron has a strong agreeable odor, and an aromatic taste. Gum paste and other articles which are not eaten may be colored with gamboge dissolved in warm water.

Obtain any of these colors in fine powder, and mix them with some dissolved gum arabic, a little water, and a pinch of powdered sugar candy; mix them to the required consistency for painting. For sugars they must be used in a liquid state, and be added before it has attained the proper degree; it may also be used in the same manner for ices, creams, etc., and for icings it can be used either way.

THE SHADE PRODUCED BY A MIXTURE OF COLORS.

• Gold.—Yellow, with a portion of red, but the yellow must be more in excess.
• Green.—Blue and yellow.
• Lemon.—Use a solution of saffron.
• Lilac.—Mix carmine or cochineal with indigo, making the blue predominate.
• Orange.—Yellow, with a portion of red.
• Purple.—Mix carmine or cochineal, and a small portion of indigo.