Madder Root - Laked with Ground Egg Shell

Madder (Roots) and Egg Shell – Laked

1. Place the chopped madder root in a pan of boiling water.
2. Boil for 30 minutes. (the dye should appear dark red)
3. Remove any madder root from the pan of water. (using a sieve)
4. Add Egg shell white pigment to the strained mixture. (the dye should turn to a light red)
5. Boil this mixture for 15 further minutes.
6. Allow this mixture to cool and place it outdoors to dry. (preferably in a shallow containers to increase the surface area)
7. Once the liquid has evaporated you should be left with a dyed ash.
8. This ash should appear a light red colour.
9. Grind and sieve this ash until it’s a suitable micron size. (a strong light red is made)