1:04:27
After washing them with water and stamping on them, kneading them by
hand, and letting them sit in the air and water, they become
oxidized, and begin to get closer to red in color.
1:04:42
In addition to that, if you let it sit two or three more days, the
flower will ferment, becoming sticky, and turn into a deep red.
1:04:53
Next, you stamp it with a mortar, squeeze it, and shape it into balls.
And if you dry it in an oven, you finally are done with the flower
patty, from which the main ingredient of rouge is made.
1:05:11
A long time ago they didn't waste the remaining water which we got
from compressing it earlier. Now this by-product usually goes
unsaved.
1:05:15
The crimson color, which is still in the leftover water, could be used
for making a dye, which cloth can be stained in. This is the
"benibana-dye."
1:05:23
Be dyed! Be dyed!/It's benibana-dye!
1:05:28
Nice colors dye well--Nice colors make my heart brave.
1:05:33
It's said that the village women, who were denied the rouge or bright
kimonos, used to add color to their simple lives by using the
benibana-dye.
1:05:48
The remaining yellow color dissolves in water, and the cotton or hemp
is dyed with a beautiful light rouge color.
1:05:56
Oh, pretty!
1:05:59
Although a little time and labor has been cut these days, by using
machines for example, every day they repeat the work of harvesting
the flowers.