|Taking one of the haddock and stretching it out to make parchment.|
We'll compare with the egg tanned haddock.
|All right, that's done. Now to let it dry.|
Now, on to the egg tanning!
|Why do I always get the grunt work? Beat the egg, oil, detergent mixture until smooth.|
|Next, tamp the haddock and salmon so that they are not dripping wet.|
|At least I didn't have to drop the skins into the egg/oil |
mixture to then massage it into the skins until warm.
That looked totally gross!
But, wait! I get roll up the slimy skins so that they can sit for about 15 minutes.
|Now we hang them up to drip-dry.|
When dry, they'll still feel oily/slippery, and we'll need to massage and work them to
loosen up the fibers in the skin. We do that for a week.
|Here they are a week later. Time to rinse in soapy water until they|
feel soft and not oily/slippery.
|Rinse, and rinse some more...|
|Let drip-dry. We tamped with a paper towel again, too.|
|Then, dump them into a more dilute mixture, work in, and set out to dry.|
|Take out the pins and liberate the haddock parchment. Next we'll compare.|
|See what I mean by transparent and shiny?|
|And here the egg tanned salmon. Less translucent than the salmon parchment that was made|
when @bookbinderbarbie was here over a month ago. Softer too, but not supple like leather.
Still. looks and feels really interesting. Wonder if we'll make anything with it?