Re: Gesso sizing (Katharine)

Thanks Katharine.

Interesting how the post that stimulated my question included:

> Maybe if I learned to mix the sizing in a cottage cheese container or
> something, I could use this sizing all the time, and just throw away the
> container each time).

and I note your latest post on 'Shopping for a hardener' contains:

> And I've just heard privately from someone who uses casein as a size for
> gum, and says it works well.

Isn't casein and cottage cheese the same thing? lol.

John

www.johnbrewerphotography.com

----- Original Message -----
From: "Katharine Thayer" <kthayer@pacifier.com>
To: <alt-photo-process-l@sask.usask.ca>
Sent: Thursday, January 19, 2006 7:53 PM
Subject: Re: Gesso sizing (Katharine)

>
> On Jan 19, 2006, at 11:31 AM, John Brewer wrote:
>
>> Hi Katharine
>>
>> I've just noticed your comments about using a mixture of gelatine and
>> gesso as a size. What ratio of gelatine to gesso do you use?
>
> I use about 30-40 ml gesso in 150-200 ml 3.5% gelatin.
>
>
>> Does this mixture need hardening?
>
> This is an open question. Those of us who use this combination don't
> harden it, and certainly there hasn't been anything in my gum printing
> practice that dictates the hardening of the combination; that is, the
> sizing works quite well without further hardening. But I've also sized
> with unhardened gelatin without finding any practice- driven need to
> harden it, and have relied on the hardening it receives in the gum
> printing process (somewhere I have demonstration visuals to show that the
> gelatin is hardened by the dichromate in the gum process) for hardening
> for purposes of retarding mold and such. I don't know if this would be
> the case for the gelatin that's mixed with the gesso, but I don't know
> why not either.
> Katharine
>
>
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Received on Thu Jan 19 16:36:41 2006