dye made from foraged sloes that have been preserved in alcohol and now boiled up and drained to make dye
and this is the hearty colour you get from boiling the outer skins from approx 6 onions and 1 garlic bulb…
ok so we’ve mordanted our wool
- 100g scoured wool
- 8 g alum
- 7 g cream of tartar
- 10 litre stainless steel stock pot or saucepan.
- Weigh the wool and leave it to soak in water overnight..
- Pour boiling water onto the cream of tartar and alum, stirring it well until it has dissolved & add to the saucepan.
- Add the pre-soaked scoured wool to the saucepan.
- Raise the temperature of the saucepan slowly to a simmer
- Leave the wool to cool in the saucepan (it is OK to leave it overnight).
- Drain the wool and rinse thoroughly. We use muslin to hang on the line with the wool inside a final dry in an airing cupboard. Now you are ready to add the dye…s
weve made dye from pomegranate, onion skins, sloes, beetroot and cabbage
we are currently working with Romney Marsh primary schools to discover the properties of raw Romney Marsh wool.
Firstly, we have to say thank you for the wool donated by local farmer Chris
Secondly, local schools for allowing us to work with their classes year groups 5 & 6
this week we are trying natural dyes made from:
yes we’ve been boiling up cabbage! not just any old cabbage but Savoy cabbage only the best…..
also, the glittering and delicious pomegranate fruit…which smells a whole lot better than the previous batch
these are all going to be logged and recorded by the participating schoolchildren i.e. what we are using and what colour do we get once the wool has been soaked in each dye.
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