Cranberry viburnum (Viburnum trilobum) anthotype by Kathleen DiTanna

“Wild Garlic” by Kathleen DiTanna, Holland, Pennsylvania, USA
Parts used: Berries
Amount: Approximately one and a half cups plus one teaspoon of water
Extracted by: Cooked in a crockpot for about 2 hours on high, mashed in a bowl with a potato masher, then strained through a coffee filter for about 2 hours
Thinner: 1 teaspoon of tap water
Application: Brushed on paper with a sponge brush

Layers: 2 coats of berry emulsion, drying between coats
Substrate: Berger COT, 160 gsm
Created with: Freshly cut wild garlic flowers
Exposure: 8-10 hours over 2 days in August 15-16, summer 2024
UV strength: 6-8
Temperature: 65-90° Fahrenheit
Humidity: average 65%
Contrast: ✿✿ (Medium)
Challenges or observations: The cranberry viburnum berries were so red, I assumed the emulsion would be very bright! Unfortunately, the emulsion was softer than I had anticipated. That could have been because I rushed the process, using the crockpot instead of boiling. I could have used three or more coats. I could have exposed the prints for one more day. Since this was my first time doing an anthotype, I am still very proud of what I did!
Additional information: I decided to use cranberry viburnum berries because the birds very rarely eat them in my garden. I have elderberry, arrowwood, grey dogwood, chokeberry and winterberry but the birds love these. What I didn’t expect was the odour! I guess that’s one of the reasons the birds prefer other berries!
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