German BLACK, called by some Frankfort black, is made with the lees of wine, burnt, washed afterwards in water, then ground in mills made for that purpose, with ivory, bones, or peach-stones, also burnt. It comes from Frankfort, Mentz, and Strasbourg, either in lumps or powder, and must be chosen moist, without having been wetted, of a fine shining black, soft, friable, light, and with as few shining grains as possible.