Making parchment – part two
After two weeks in lime water (the chalky stuff, still not the fruit), the wool was loose enough to pull off. We then washed the skins in the lake and started cleaning off the meat side of the skin.
The smell was pretty bad, but I got used to it after a few minutes. The other students walking by were properly horrified and the small dog living here was extremely interested (but luckily also well trained enough not to try to eat anything).