Scrape down brazil wood with a knife into a dish. After it has all been reduced by scraping, cover it with egg white. When it has steeped and commenced to grow ripe, let alum be added in proportion to the quantity of the brazil wood. When it has been saturated by the brazil wood, the liquid should be drawn off and kept in another vessel; and when this has been done, add egg white again, and when it has become saturated, draw it off. And do this for as long as it continues to be coloured by the brazil wood. To anyone who would prepare it: beware of tempering brazil without alum; for in that case the brazil will fade away from the parchment, little by little, until only the medium remains. Therefore, whenever anyone wishes to make brazil a clear red, let him add alum, and then the results will be excellent. lf you mix white with brazil, it makes a rose-colour; and with azure it makes purple.