From: Michael Koch-Schulte ^lt;mkochsch@shaw.ca>
Date: 04/06/06-09:47:31 PM Z Message-id: <027a01c659f5$ffb9bce0$a400a8c0@kitsch>
What's the idea behind some recipes adding a pinch of oxalic acid to traditional A:B cyanotype? Change of colour? Speed?
Received on Thu Apr 6 21:47:49 2006
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: 05/01/06-11:10:24 AM Z CST