The first group comprises madder, cochineal, orchil, alkanet, and murexide.
"Scientific American Supplement, No. 363, December 16, 1882" by Various
Put into a wide-mouthed bottle four ounces of the best olive oil, with one ounce of the small parts of alkanet root.
"Directions for Cookery, in its Various Branches" by Eliza Leslie
It may be coloured red by steeping a little alkanet root in the oil (with heat) before scenting it.
"Enquire Within Upon Everything" by Anonymous
Olive oil one pound, attar of roses fifty drops, oil of rosemary twenty-five drops; mix, and color it with alkanet root.
"The Whitehouse Cookbook (1887)" by Mrs. F.L. Gillette
Color the grease very strongly with alkanet root, then proceed as for the manufacture of saponaceous cream.
"The Art of Perfumery" by G. W. Septimus Piesse
Color red with alkanet root.
"Our Deportment" by John H. Young
My garden is at present amazingly blue with Dropmore Alkanet (Anchusa).
"The Healthy Life, Vol. V, Nos. 24-28" by Various
French polish can be tinted a light-red with alkanet-root, and a dark-red with dragon's blood.
"French Polishing and Enamelling" by Richard Bitmead
Color red with two-penny worth of alkanet root.
"The Ladies Book of Useful Information" by Anonymous
Take out the alkanet root, and put in two pennyworth of essence of lemon, and a few drops of bergamot.
"The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches," by Mary Eaton
The Alkanet is an erect, hairy plant, which is not quite so bristly as its cousin, the Common Borage.
"Flowers Shown to the Children" by C. E. Smith
Put the alkanet into the mixture, and let it infuse in the boiling drawn butter.
"Miss Leslie's New Cookery Book" by Eliza Leslie