All of these colors were achieved with the combinations of saskatoon berries (blue), sappan wood (red, pink), buckthorn (yellow), buckthorn with iron (brown), gardenia (yellow/gold), coreopsis (gold), elderflower (yellow) (except emu where no dyes were used), plus the natural variations of eggshell color and vinegar for etching.
I’m becoming more comfortable with drop-pull technique, seeing more possibilities. While most of these eggs are trying to be strictly traditional as much as possible (mostly Ukrainian, some Lithuanian), a few patterns have just appeared out of nowhere, non-traditional (though not necessarily anti-traditional) which is nice. To write “my own” design is something that almost never happened to me in the other more common technique, so to have it happen in drop-pull after a relatively short time is rather surprising and even inspiring. 🙂
I’m getting ready to put away the dyes and tools for now, but there might be some more posts of close-up shots, and who knows when the next time will be…
Berries are special, tricky but special. I didn’t even know this berry existed before I moved to Regina, but it was very much used by the natives here (it was supposedly one of the ingredients of pemmican). It looks a bit like a large blueberry, though it is supposedly more closely related to apple, it tastes a bit more like black currant maybe, and once you cook it, it smells beautifully of cooked sour cherries. And it dyes. This was made from cooked frozen Saskatoon berries with alum.
Shades of blue are just the Saskatoon berry dye, and other shades are over-dyed with other colors. The dye is rather strong and tends to overpower the colors under it, but if you put it into red or yellow after the blue, shades and even different colours can be achieved. The purple egg is sappan wood over sask berries, the green ones are coreopsis and elderflower over sask. The yellow on the light-blue egg in the bottom is elderflower, then the egg was etched with vinegar back to white, and the light blue is a quick dip (maybe 5 min.) of a white egg into sask berry dye.
The question is, how long will the color last? Berry dyes tend to be not very lightfast, so I’ll need to do some experiments and wait and see what happens.
Tried the cabbage recipe again, wanted to see what different mordants would do. Shredded a full purple cabbage and boiled for about 20 min in 2l of water. I think it could take more cooking, there was still color left in the cabbage. Drained the liquid, divided into 4 jars, to try iron, vinegar, alum and baking soda. Final result:
Here are the eggs after about an hour in the dyes:These are iron, vinegar and alum. Soda didn’t really work much at all, so it’s not in this picture. Then I added alum into both vinegar and soda jars, to see whether that would improve how the color took. Left the one in just alum and vinegar+alum for another hour to achieve one more shade, left the rest for the night. Here is before taking the wax off, iron, vinegar, alum, soda (that one didn’t change at all after adding alum, and did not give a darker shade overnight, vinegar improved with alum, but the dye didn’t adhere so well to the egg):
So, I recommend alum. Vinegar and soda didn’t work very well for me, however, I used tap water, and it’s full of chlorine here, which might affect the dyes, can’t really be called a pure experiment. Use demineralized or distilled water if you want to make your experiment really “scientific”, and let me know how it goes.
The iron was OK, gave a decent gray after an hour and almost black after a night, but I wouldn’t use cabbage for that, unless you don’t have other options and don’t mind the cabbage smell.