Traditional dyes of the Scottish Highlands are the native vegetable dyes used in Scottish Gaeldom.

The following are the principal dyestuffs with the colours they produce. Several of the tints are very bright, but have now been superseded for convenience of usage by various mineral dyes. The Latin names are given where known and also the Scottish Gaelic names for various ingredients.

Recipes

Many of the dyes are made from lichens, the useful ones for this purpose being known as crottle.

The process employed is to wash the thread thoroughly in urine long kept ("fual"), rinse and wash in pure water, then put into the boiling pot of dye which is kept boiling hot on the fire. The thread is lifted now and again on the end of a stick, and again plunged in until it is all thoroughly dyed. If blue, the thread is then washed in salt water, but any other colour uses fresh water.

Amateurs may wish to experiment with some of the suggestions, as urine (human or animal) is used in many recipes as a mordant. A number of the recipes used are for more than one colour, and this chart is only a guide.

Claret

Black – Dubh

Prunus spinosa

Blue – Gorm

Vaccinum myrtillus

Brown – Donn

Betula

Green – Uaine

Ligustrum vulgare

Magenta

Orange – Orains/Dearg-buidhe

Berberis vulgaris, naturalised in Scotland

Purple – Corcar/Purpaidh

Spindle

Red – Dearg

Tormentil

Violet

Yellow – Buidhe

St. John's wort flowers
Rhubarb

See also

References

  1. ^ Brewster, Sir David (1832). Lichen. The Edinburgh Encyclopaedia. Retrieved 10 May 2014.
  2. ^ "Crottle". Dictionary of the Scots Language. Archived from the original on 12 May 2014. Retrieved 10 May 2014.

This article incorporates text from Dwelly's [Scottish] Gaelic Dictionary (1911). (Dath), with additions and corrections. Also, Scottish Gaelic spelling is subject to variations.

Further reading