Sunday, June 7, 2009
I'm in love with my new dye colour - beetroot pink. It's so lovely I could eat it!
Mordanted with alum & cream of tartar for two hours, then cold processed in a juice of beetroot skins for a week in the fridge. I also made a darker brown-yellow from onion skins and some nice pale beiges from coffee and balsamic vinegar.
The wool worked out better than the cotton again, giving deeper colours. So I will have to experiment with different mordants and times on cotton.