the Spanish is rather agreeable when fresh and good. It is, however,
inferior to the flag as a coloring or dyeing agent. The seeds from which
the substance is obtained are red on the outside, and two methods are
followed in order to obtain it. One is to rub or wash off the coloring
matter with water, allow it to subside, and to expose it to spontaneous
evaporation till it acquires a pasty consistence. The other is to bruise
the seeds, mix them with water, and allow fermentation to set in, during
which the coloring matter collects at the bottom, from which it is
subsequently removed and brought to the proper consistence by
spontaneous evaporation. These particulars, culled from Dr. Redwood's
remarks, may suffice to show its source and the methods for obtaining
it.

Dr. John gives the following as the composition of the pulp surrounding
the seeds: Coloring resinous matter, 28; vegetable gluten, 26.5;
ligneous fiber, 20; coloring, 20; extractive matter, 4; and a trace of
spicy and acid matter.

It must be understood, however, that commercial annatto, having
undergone processes necessary to fit it for its various uses, as well as
to preserve it, differs considerably from this; and though it may not be
true, as some hint, that manufacturing in this industry is simply a term
synonymous with adulterating, yet results will afterward be given
tending to show that there are articles in the market which have little
real claim to the title. I tried, but failed, to procure a sample of raw
material on which to work, with a view to learn something of its
characters and properties in this state, and thus be able to contrast it
with the manufactured or commercial article. The best thing to do in the
circumstances, I thought, was to operate on the highest priced sample at
disposal, and this was done in all the different ways that suggested