Recently while perusing the local market for alum in the canning section, I came across "pickling lime". A quick call to the maker confirmed that this was an untra pure slaked lime and it is used instead of alum to achieve the same results on veggies. Namely to firm up the rind before pickling.
Making the amazing leap between pickling and mordants I decided to do a bit of research. On Drea Leeds Elizabethan Costuming pages I came across some references to using lime as a sort of post mordant, pre-dye, dip. In one case the lime was used as a mordant itself. The lime used was slaked lime.
So I am wondering if anyone out there has experimented with lime and what were your results.
(I have to squeeze in a disclaimer. If you are not familiar with lime, please read up about it before using it in your dye concoctions. Lime is dangerous stuff and proper eye and skin protection needs to be worn at all times. A face mask isnt a bad idea either.)