History of Technology in India, Vol. I: From Antiquity to c. 1200 A.D. v1.c20.s2.t3: Other uses
History of Technology in India, Vol. I: From Antiquity to c. 1200 A.D. v1.c20.s2.t3
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Other uses
v1.c20.s2.t3.1
Ancient Indians knew the technique of adding kunkuma (saffron) dye to karpūra or camphor powder by placing the camphor powder in a crucible after treating it with kunkuma (Siv.R. VI. 25.50,51) In those days, drinks and sweets were also covered by adding approved colouring agents. We get a suggestion of this in Sivatattvaratnākara which gives a method of colouring curds (Siv. R. VI. 19.234-127).
v1.c20.s2.t3.2
From the various references mentioned above from ancient and medieval texts, it becomes clear that along with the art of spinning and weaving, the secondary art of dyeing also flourished in Ancient India. Most of the colouring substances were obtained from vegetable sources like roots, trunks, barks, leaves. flowers and fruits.
v1.c20.s2.t3.3
The dyers' class known by the name *rangakāraka* made their own colours and solutions from the raw materials. Generally, dye-producing vegetable substances were diluted in water in the form of powder, juice or lump and then boiled for preparation of dyes. Dyestuffs from animal sources were obtained by soaking the insects in water and squeezing them. Mineral colours were obtained by means of simple chemical processes.
Linked texts (1)
- Śivatattvaratnākara — Basappa Nāyaka 1684, Sanskrit