The various shades of red are given by madder, cochineal, lac dye, safflower, etc.; fixed by albuminous or tin mordants. Less permanent dyes are produced by Brazil wood, peach wood, and archil. Some of these require peculiar treatment. Safflower contains a yellow as well as a red colouring matter. The first, being soluble in cold water, is extracted by putting the safflower in a bag and kneading it under water. The safflower, thus deprived of the yellow matter, yields its red colour to alkaline liquids: at the time of using which, lemon juice or some other acid is added sufficient to saturate the alkali. Pink saucers are made by adding lemon juice to an alkaline infusion of washed safflower and allowing the colouring to deposit. Madder also contains a dun colouring matter which deteriorates the red unless previously removed. This may be partially effected by washing it in cold water: another mode is to treat the madder with its own weight of sulphuric acid, which carbonizes the other matters, but leaves the red colour uninjured. As madder gives out but little of its red colouring matter to water, the decoction is not strained off, but the madder left in the bath. With acetate of iron, madder yields a purple tint. Lac dye, as imported from India, requires acids for its solution. See Lac Spirit, further on.