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#1 | |
Member
Join Date: May 2014
Posts: 116
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#2 | |
Keris forum moderator
Join Date: Aug 2006
Location: Nova Scotia
Posts: 7,211
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#3 |
Member
Join Date: May 2006
Posts: 6,991
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In my experience, nothing but freshly squeezed tahitian limes will provide the fluid that you need.
In Jawa they are not called Tahitian limes, but that's what they are sold as in Oz. In my previous house I had my own tree and harvested and prepared the juice when the limes came on, then I saved the juice in the deep freeze immediately, this worked OK too. You need to squeeze the limes, then strain the juice, then filter through clean cloth, I use an old, worn linen handerchief. As David has said, keris staining is a very delicate process, and not real easy to get a decent result. As with any skill, it takes time to learn. |
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#4 | |
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Join Date: May 2014
Posts: 116
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#5 | |
Keris forum moderator
Join Date: Aug 2006
Location: Nova Scotia
Posts: 7,211
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#6 | |
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Join Date: May 2014
Posts: 116
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#7 |
Keris forum moderator
Join Date: Aug 2006
Location: Nova Scotia
Posts: 7,211
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I am glad to here that you are abandoning your "roasting" idea, but i don't think you need to give up altogether if you really want to pursue this. Arsenic trioxide is difficult to obtain, but not impossible. BTW, i was wrong about amounts. I actually bought a 25 gm. bottle some years ago for $25. But there was a hazardous transport fee and the final cost came to just under $50. I just looked on line and found 100 gm. supplies selling for about $60 (plus hazard fee). Considering how much you use in the process that isn't really too expensive. I don't want to make a commercial announcement here, but try googling "arsenic trioxide for sale".
I have spent plenty of time in Vermont and i know that you definitely get a few weather windows of opportunity up there… ![]() |
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