Powder an ounce of cochineal, and put it into an earthen pipkin, with threequarters of an ounce of powdered cream of tartar, and a piece of alum about the size of a hickory-nut, also powdered. Add a quart of clear soft water. Boil the whole slowly for half an hour after it begins to simmer. Then strain it through thin white muslin. Put it into clear glass bottles. Cork them tightly, and tie kid leather over the tops.

This is a beautiful red colouring for confectionery and sweetmeats, and thus prepared, is very convenient to keep always on hand. It has no unwholesome or deleterious properties.