Ink

The main thing about Torah ink is that it has to be black and it has to stay black. If it changes colour within fifty years, it wasn’t kosher to begin with.

Generally, Torah ink (דיו, in Hebrew, like dye) is what’s called an iron gall ink. Iron gall inks have been used in a great many places during a great many periods in history. They last a long, long time (think Dead Sea Scrolls kind of longevity). They have an unusual property among pigments in that they form chemical bonds with the parchment, which makes them symbolically very appropriate for use on Torahs. They are lightfast, the ingredients are cheap, and they are very indelible.

I don’t make my own; making good ink is hard, and I don’t have anyone willing to share their recipe. Anyway, it’s supposedly rather a pain, so I buy it in bottles, as shown. I don’t know if it’s also available in cake form – cake is much easier to transport, of course, and lasts longer, and is entirely traditional. I suspect perhaps not, because I have a feeling that buying ink like this is kind of For Dummies, and real hardcorers, the kind who would want cake ink, probably do make their own.

As you might expect, there are hundreds of different recipes for this kind of ink. However, they have some things in common, viz.: gallnuts, iron (II) in solution, something runny, and something sticky. The following descriptions are indebted to an excellent article by Cyntia Karnes.

Gall nuts

See the Wikipedia entry, but basically gallnuts (also called oak-apples) are a sort of arboreal tumour. A gall wasp comes along and lays its egg on the tree, and the tree goes “whoa” and swells up around the egg, into this little hard ball. The larva sits inside the swelling, munching away, and when it grows up it eats its way out and leaves the ball on the tree.

The balls have to be turned into a gloopy solution. This basically involves grinding, dissolving, and fermenting, and there are about a zillion ways of accomplishing this. Depending how it’s done, what you end up with is a liquid containing tannic acid, gallotannic acid, or gallic acid.

Iron (II) sulphate

This is where the iron comes from. It tends to be known as copperas, or coppervasser if you are the Mishnah Berurah, because iron sulphate and copper sulphate tended to come out of the ground together, but the copper isn’t important and the iron is.

This is why some recipes call for boiling up nails with the gallnuts. In an acidic solution, you get the right sorts of reactions. It’s apparently quite dangerous if you do it properly.

( More about that...and lots else... )

(no subject)

Reposted an old Ink post for my clients. Forgot it would cross-post here. Those who've seen it before--sorry. You'll live.