Carrageenan – Marbled Thing

Dried Irish Moss (Chondrus Crispus) / Carrageenan Marbling Size Formulas

Barbara Kelnhofer’s Formula

Thanks to Barbara Kelnhofer (www.marbled-paper-arts.com) from Staufen Im Breisgau, Germany for taking the time to explain the whole process in such detail.

If you’re interested in marbling workshops or marbling papers you absolutely should visit her website.

Ingredients:

200 grams Dried Chondrus Crispus (Irish Moss)
10 liters Soft Water

Click to see full instructions

Take a large pot which can hold at least 10 liters
Fill it with 8 liters of water. The water is best when it is soft.
Take 200 grams Carragheen-Moos (Chondrus Crispus) and leave it to soak in cold water for 10 minutes
Then put the pot on the stove and use low heat, just enough to make it boil slowly, but never at the highest temperature
It is important that you heat up the mixture slowly – it is like cooking jam
All the time you stir now and then along the bottom of the pot with a wooden spoon
You need at least 1/2 hour for this procedure
Be patient – the carragheen tends to boil up suddenly (like milk) and it should not over boil or burn
When the bubbles come up and it becomes slimy, let it boil for 5 minutes
Then take the pot off the stove
Let it cool down for 10 minutes
Now you add 2 liters of cold water stir it once and leave it in a cool place over night
The next day take a second large pot and slowly pour the gel through a sieve or best a piece of a pair of nylons
Now you should have a perfect gel in light brown color (like Bernstein) – you can use it for one or two sessions depending on the size of your tray.
If it is too thick you can add more water, but only in small amounts. The gel must be of a smooth thickness, but not too fluid.

Important Notes:

It takes a lot of “trial and error” experiments before you get the right feeling for the mixture of colors which will work best on your gel, depending on the condition of your water and the temperature in your room.

Be careful not to spoil the gel with colors which are not properly mixed – they will sink to the ground.
It is better to start will a small tray for testing out.

The gel lasts for 3 days, then it starts rotting. Do not add preservatives.
Usually I use two pots with 100 grams of Carragheen to solve in 5 liters each.
It is important to have enough space in the pot to allow the leaves to expand and to avoid overspill.

Your efforts you will be rewarded with a very fine texture of the size, allowing you to make finer designs.
For me this method is “number one” – but as I mentioned earlier – every artist will find out the best method for themselves.

Be careful with ox-gall, because too much of it can spoil the size.
It is up to you really to use preservatives, but I do not use any.

After working for 3 days on the tray it is time for a break anyway.
And the properties of the size change from day to day which brings different effects with the colors, as it is described in Halfers book.

Peter Rogers’ Formula

Thanks to Peter Rogers from Barton, Cambridgeshire, United Kingdom

Ingredients:

250 grams Dried Chondrus Crispus (Irish Moss)
4.5 liters Soft Water

Instructions:

Citing Peter’s own words:

… just bring to the boil, simmer gently to render it down and then strain it out. Leave to set overnight. Hope this helps.

Natalie Stopka’s Formula

Thanks to Natalie Stopka from Cragsmoor, NY

Natalie makes beautiful stationery and textile marbled products. Don’t forget to visit her personal website and shop at nataliestopka.com
You can also take marbling lessons from Natalie. To get further information and schedules of her workshops follow this link.

Ingredients:

1.5 Tablespoons of Carrageenan Powder
1 Galon of Soft Water

Instructions:

Whisk together the ingredients and let sit overnight.