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Re: [Marbling] Combining gels and other materials

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  • irisnevins
    So much in marbling does not work that we can become set in our ways. I know carrageenan well, in many kinds or temperatures, humidity, geographic locations,
    Message 1 of 2 , Aug 27, 2006
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      So much in marbling does not work that we can become set in our ways. I know carrageenan well, in many kinds or temperatures, humidity, geographic locations, and I can make it work well anywhere unless there is artificially softened water, like a water softener in the place, natural soft water is fine.... and in that case bottled spring water is what I use, I like it a bit better than distilled. In any case I can, after over 28 years in this control the carrageenan. I would like to try the gum combined with it just for fun though. Maybe it would remove some of the variables, maybe certain patterns would work even better, though I am already happy with carrageenan.

      Is there a source to get some samples of it, if so, and I liked it I would buy in bulk.... if it works better mixed with carrageenan I am ready to play with it!

      irisnevins
      www.marblingpaper.com<http://www.marblingpaper.com/>
      ----- Original Message -----
      From: hamburgerbuntpapier_de<mailto:studio@...>
      To: Marbling@yahoogroups.com<mailto:Marbling@yahoogroups.com>
      Sent: Sunday, August 27, 2006 4:03 AM
      Subject: [Marbling] Combining gels and other materials


      Isn't it one of the most exciting features of decorated paper that what works for one
      person may be very far removed from working for another? As it looks to my paste paper
      specialist's eyes right now, what's normal with paste paper might be also normal for
      marbled papers: Give a sample to five specialists and have them copy it. You'll probably
      end up with five copies made with five variations of materials and tools and in five ways,
      all being more or less close copies of the original. I am sure there is no right way to do it,
      there are scores of ways. I'm not in the least ready to compromise about using
      conservation grade materials, but within that range I am ready to try virtually anything. As
      you, Garrett, combine different sizes I have been combining different starches. I'd be very
      much surprised had our ancestors not done the same in case they couldn't achieve the
      pattern they had in mind otherwise.

      It is a little bit like with that fabulous Merlot you drank during your stay in Switzerland.
      Open the bottle you took home with you and be prepared for a disappointment. The very
      air of the place you drink that wine takes its influence on the taste, as much as your very
      own studio's climate takes its influence on how the materials work. Either X's works in Y's
      studio or not. If not, that doesn't mean X's way is wrong, it's just different and both may
      learn a lot from each other.

      Keep learning,
      Susanne Krause






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