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2. Tanning: 3 parts of alum (ie, white peony), 1 part of salt, and 6 parts of water, dubbed the brewing liquid. If you make thick leather, you need to add more alum. When used, take 1 part of the original solution plus 7 parts of water, put it in a basin, and immerse the skin in the solution. Afterwards, add some stock solution every day to make the infusion gradually thicken. This is done so that the skin does not suddenly meet a very strong liquid and suddenly tighten, in order to ensure the quality of the skin. When dipping, diligently turn over the skin so as not to impregnate the skin. Check whether the skin is cooked properly. You can twist the corner of the skin by hand to see that the skin is white and opaque, that is, it has been matured.
3. Finishing: Take out the skin that has been cooked and cooked from the immersion liquid, use a frame to hold it well, and let it dry in a dry and ventilated place. When it is 80% dry, remove it and rub it with your hands until it is completely soft. Then use iron to rub the smooth surface of the animal skin while rubbing and placing magnesium carbonate powder (or dentifrice). In this way, the skin and skin of the hide will be clean and soft. Finally, gently straighten the hair with a comb.
White oak cooked animal skin method
1. Finish the skin: first soak the skin in clean water for 4 to 5 hours to make it soft. Then scrape off the residual meat and dirt attached to the skin, put it in warm alkali water, wash it with a brush, and completely remove grease, dirt, etc.