[29] On the edition and translation history of the Dificio see, Deblock, Le bâtiment des recettes. The critical edition comprises a French translation of this recipe on p. 133. Dutch translations were published in Antwerp by Hans Laet in 1549, 1551 and in Rees by Derick Wylix van Santen in 1578.  On the Dutch translations see Braekman, Dat batement van recepten. The Dutch recipe is discussed in more detail in the essays in Part I, ‘Dyeing’, of this volume.