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Table 4 Detailed recording for traditional indigo dye extraction by Landian Yao

From: Identity blues: the ethnobotany of the indigo dyeing by Landian Yao (Iu Mien) in Yunnan, Southwest China

Informant number Material to tap water (kg:l) Lime (kg) Fermentation duration (d) Mixing time (min) Stewing time (h)
1 30:150 3 2–3 (hot), 3–4 (cool)* 10–20 3–4
2 50:150 5 3–4 60 2–3
3 30:150 3 2–3 60 2
4 60:200 2.5 3–4 60 5–6
5 40:150 1.5 2–3 60 1–2
6 40:150 1.5 2–3 (hot), 3–4 (cool) 60 2
7 30:200 1.5 2–3 (hot), 7–8 (cool) 30 5–6
8 25:150 2 2–3 60 12
9 25:150 1 2–3 60 2
10 35:200 1.5 3–4 30 2
11 35:200 5 2–3 60 12
12 30:200 3 3–4 60 2–3
13 30:200 3 2–3 60 2–3
14 30:200 3 3–4 60 2–3
15 25:150 3 2–3 30 5–6
16 30:100 1 2–3 15–20 12
17 40:150 1.5 2–3 60 2–3
18 35:200 3 3–4 60 5–6
19 30:150 3 2–3 60 2–3
20 20:150 2 2–3 60 2–3
21 30:200 3 2–3 60 5–6
22 30:150 3 3–4 30 1–2
23 35:200 3 2–3 60 2
24 50:250 2 3 30 12
25 30:200 3 2–3 30 2–3
26 25:150 2 2–3 30 2–3
27 25:200 3 2–3 60 2–3
28 30:200 3 2–3 60 2–3
29 30:200 3 2–3 60 2–3
30 25:150 2 2–3 60 1–2
31 30:200 3 2–3 60 2
32 30:200 3 2–3 60 1–2
33 25:150 2.5 2–3 30 2–3
34 30:200 3 2–3 30 2–3
35 30:200 3 3–4 60 5–6
36 25:200 3 3–4 60 4–5
37 30:200 3 2–3 60 2–3
38 30:200 3 2–3 10–20 3–4
39 25:200 2.5 2–3 60 2–3
40 30:200 3 3–4 60 2–3
41 30:200 2.5 3–4 60 3–4
42 30:200 3 2–3 (hot), 5–6 (cool) 60 2–3
43 30:200 3 2–3 (hot), 3–4 (cool) 30 2–3
44 25:200 2.5 2–3 (hot), 3–4 (cool) 60 2–3
45 25:150 2 2–3 (hot), 3–4 (cool) 60 2–3
46 30:200 3 2–3 60 3–4
  1. *fermentation time required in the hot or cool days