[Sca-cooks] Foods available in early Anglo Saxon England
bhadradharma at gmail.com
Tue Mar 25 17:47:39 PDT 2008
The reason dyes usuallly don't hold (I'm told by people far more
knowledgeable than myself)
is that either a mordant isn't used or the wrong mordant used. I'm sure
there must be other
factors like timing, temperature, etc. if you are interested in learning
go to http://griffindyeworks.com
Mistress Beatrice (Bjo) has an excellent book on there about dyes and
mordants and it isn't expensive at all
Yes, a mordant will be used. Which one? I don't know, as I'm not the dyer. I
believe that the dyer was going to try the berries today.
Thanks for all the advice!
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