Re: clam chowder prints

SCHRAMMR@wlsvax.wvnet.edu
Tue, 11 Jul 1995 18:15:36 -0400 (EDT)

I only did this once just to see what would happen (huuumm, that sounds
familiar). As I recall the prints were not quite as sharp as a standard
gum print, but not too bad. Perhaps with practice and a little experimentation
the quality couldbe improved. What follows are instructions for making
a milk print:

Add water to 175 gm of instant dried milk to make 100 cc
of solution. Stir, of course. Add 6-7 cc of 28% Acetic
acid. This will cause the milk to curdle. If you already
have curdled milk then you can skip the first step.

Strain off the liquid and keep the curds. Rinse the curds
in cold water until the acid smell disappears. Shake off
the cold water and crumble the curds into a beaker and add
55 cc of 1% ammonia (ammonium hydroxide). Let it stand
for 2 or 3 hours, then add 100 cc of water. This is the
casein solution.

Mix 25 gm of Potassium Dichromate with 100 cc of water.

Mix your chosen pigment with equal parts of casein solution
and dichromate solution and coat your paper.

Development: Place exposed paper in a tray of cold water,
face up. When the unexposed parts of the image
begin to detach, transfer to a tray of cold
water and ammonia then back to the cold water
and back and forth etc. (sorry, I don't know
how much ammonia to mix with the water. I used
a little dab).

Now for the big question. If you use chocolate milk will you get
sepia-toned milk prints?

*************************************************************************

R. W. Schramm
West Liberty State College
schrammr@wlsvax.wvnet.edu