ABSTRACT
THESE TWO chapters might appear to be about the noxious stinking dyeing process, with limited appeal to those who feel equally at home in the kitchen and the cow shed. Cardon quoted an 18th-century French traveller in Greece, in the village of Anibelakia, on the hunt for the secrets of Turkey red. He noted that the stench was so bad that its only inhabitants were the dyers and their families. 1
