Wednesday

Natural Dyes

Most natural dyes need both a plant extract and a mineral mordant to make a permanent colour.
Mordanting your fiber material:
alum: Divide the weight of the material to dye BY FOUR. Weight out that much alum mordant. A scant two tablespoons equals one ounce of alum. Add the alum to the pot, and almost fill with warm water.
other mordants: ½ oz (two teaspoons) per pound fiber for tin, chrome, iron and copper.
Color Fixatives:
Salt Fixative (for berry dyes) 1/2 cup salt to 8 cups cold water
Plant Fixatives (for plant dyes) 4 parts cold water to 1 part vinegar
Add fabric to the fixative and simmer for an hour. Rinse the material and squeeze out excess. Rinse in cool water until water runs clear.
Dye Bath: Place wet fabric in dye bath. Simmer together until desired color is obtained. The color of the fabric will be lighter when its dry. Also note that all dyed fabric should be laundered in cold water and separately.
Muslin, silk, cotton and wool work best for natural dyes and the lighter the fabric in color, the better. White or pastel colors work the best.
Examples of dye belong tokyo.cool.ne.jp

Orange peel
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dye, dyes, natural dye, how to make dye, natural dyeing, color fixatives, japan, free pattern










Myrtle
dye, dyes, natural dye, how to make dye, natural dyeing, color fixatives, japan, free pattern











Chamomile (dry) 15 g approx
dye, dyes, natural dye, how to make dye, natural dyeing, color fixatives, japan, free pattern
dye, dyes, natural dye, how to make dye, natural dyeing, color fixatives, japan, free pattern









This article belong www.craftsspace.com

3 comments :

Katrinshine said...

My friends who partecipate historical festivals are using this method

Lorena said...

Pero tu inglés esta de maravillas, no te disculpes por nada!
Encontré tu blog husmeando en Etsy, me fascina esa página!
Yo soy chilena avecindada en Inglaterra, con marido e hijos ingleses, bueno, mixtos.
Hace un tiempo descubrí la aventura del tejido, pasos que comencé desde niña tímidamente cuando mi abuela me enseñó la famosa CADENETA… desde ahí que me gusto, pero sólo hace un par de años, lo retomé, y me tiré a la piscina pues- como decimos en Chileno :D
He reconocido las parrilladas! Pero qué maravillas y recuerdos me traes. He estado varias veces en Argentina. Cómo se come esa carne! Bueno, en Chile tenemos lo mismo, pero evidentemente que la carne argentina es un tanto superior, por poquito jajaja
Saludos y lo mejor!

Lana. said...

Gracias por este lindo comentario!