SC - Wild turkey-domestic turkey

[Ron and Laurene Wells]

The classic definition of "tempera" is pigment in a media of egg yolk. 

I buy gold Schmincke in small jars - about 1.5" in dia and about the same
height - and use water and a little gum Arabic to moisten the pigment. The
gold already contains powdered gum Arabic and it is a good substitute for
"shell" gold. So far, I haven't seen it tarnish like a lot of gold paints. I
don't know about the other Schmincke pigments - they may already have gum
Arabic in them as well. Check the label.
 
Media in period could be gum Arabic (or some other vegetable gum) or egg
yolk - however I worry about egg yolk. What happens if that scroll gets
rained on? Not only would you smear the paints, but the possibility for
spoilage seems high. Besides, I can't *stand* the smell of egg yolk, and I'm
not sure I could work with it on that basis. 

However, in the interest of gaining a bit more knowledge, does anyone have
experience with egg tempera? What's the "shelf-life" of egg tempera - do you
want to refrigerate it? How does it perform over the long-term life of a
scroll? If you live in a humid climate, does it go all fuzzy after a hot,
wet summer under glass? 

Maredudd 

> -----Original Message-----
> From: Bonne of Traquair [mailto:oftraquair at hotmail.com]
> Sent: Thursday, June 08, 2000 3:49 PM
> To: sca-cooks at ansteorra.org
> Subject: Re: SC - quenelles again...
> 
> 
> 
> >
> > >  Old fashion "school
> > >  tempora"(powdered) tempora paint is getting harder and 
> harder to find.  
> >It
> > >  has been replaced by acrlic pre-mixed paints.
> 
> 
> Will pure pigment do the jobs, or is there something special 
> about 'tempera' 
> pigment?  Studio Supply in Chapel Hill sells "Schmincke" 
> pigments.  Jars 
> about the size of a can of soda, filled with pure pigment, oh 
> so pricey, but 
> the burnt sienna truly is burnt sienna and the ultramarine really is 
> ultramarines and a jar that size could probably be divided 
> amongst all the 
> scribes in Atlantia, and we'd still have to pass on the 
> leftovers in our 
> wills.
> 
> I suppose there may be other brands, but these I dream of.
> 
> Bonne
> ______________________________________________________________
> __________
> Get Your Private, Free E-mail from MSN Hotmail at 
> http://www.hotmail.com
> 
> 
> ==============================================================
> ==============
> 
> To be removed from the SCA-Cooks mailing list, please send a 
> message to
> Majordomo at Ansteorra.ORG with the message body of "unsubscribe 
> SCA-Cooks".
> 
> ==============================================================
> ==============
>