how much trouble do you fancy going to?

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Posted by Catherine Cartwright-Jones on January 28, 2005 at 19:33:22:

In reply to: Re: Beets? Burgundy highlights? posted by iris on January 28, 2005 at 18:51:07:

I was clearing out some old papers and found some improbable possibles
.........

Red onionskin. The crunchy stuff that you take off the onion.
Red onionskin used to work as a reddish wool dye, without a mordant,
but you'd need a huge heap'o'onionskins to simmer down.

I also noticed prickly pear juice made a reddish violety dye, but ...
processing those puppies and fermenting them doesn't sound appealing
either.

 

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