First dye the hackles or stuffs blue, and lay them to dry; then, fill the dye-pot more than half with soft water, and in the other pot prepare the tartar and alum, dip your hackles into this for a little while, and lay them on the table till you prepare the red dye; bruise a couple of table-spoonfuls of cochineal, and put them into the pot of hot soft water, boil for an hour, and put in the blue hackles, and allow them to simmer over the fire very slowly to keep them from burning; when you have the proper shade, take them out and wash them well.