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Re: starchpaste



A source for the Japanese paste practice may be found on pp. 22ff. of
JAPANESE BOOKBINDING, by Kojiro Ikegami, translated by Barbara B. Stephan,
NY/Tokyo (Weatherhill), 1986. The aged paste was used primarily for
restoration and its name in Japanese tranlates to "foul paste."  Not hard
to imagine why.

Sam Lanham

At 05:17 PM 3/31/98 -0500, you wrote:
>at some time i heard that the japanese used to cook their paste and
>bury/keep it in a cool place for a long period until needed.
>supposedly  while stored the paste underwent a change to the effect that
>when brought out to be used, it would not spoil anymore?
>i have been unable to locate a source for this information. i would
>appreciate sources/comments.
>thank you
>Gudrun Aurand
>Bookbinder/Conservator
>Wahington State University
>Pullman, WA 99164-5610
>aurandg@xxxxxxxxxxxxxx
>
>
Sam Lanham (slanham@xxxxxxxx)


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