Powdering your hair was all the rage for aristocratic ladies in the 18th century, but a lot of women still sported their natural hair colour. And, when they were unhappy with it, they looked for ways to dye it a different hue. There were many ways to make your own dye at home. Here are two taken from the October 1787 edition of Fashionable Magazine:
There are many simple contrivances to make red, or other ill-coloured hair, more pleasing to the sight, by changing it to a black or dark brown, without a possibility of injuring the person even when applied to the eye-brows. Among these may be recommended, the roots of the caper-tree or holm-oak; the barks of the walnut-tree, the willow, and pomegranate’ the leaves of the myrtle, the wild vine, the raspberry-bush, the mulberry-tree, the fig-tree, and the artichoke; the green shells of walnuts or beans; and poppy flowers, ivy berries, or red beet seeds.
Either of these articles may be boiled for this purpose in wine, vinegar, or rain-water, with the addition of a little marjoram, sage, betony, balm, or any other cephalic herb; and being strained off, the liquor may be used at pleasure. The usual way is to rub the hair well with the liquid on going to bed. Alum, and most preparations of lead, boiled and applied in like manner, will produce the same effect.
If, after washing the head with spring water, the hair is every day combed in the sun with a comb dipped in oil of tartar, the hair will become quite black in a week’s time. The hair may be moistened with oil of Benjamin, to give it a fine scent.
Flaxen Dye For The Hair
Boil a pint and a half of ley prepared from vine-twig ashes; a quarter of an ounce each of turmerick, celandine roots, and briony; one drachm and a half each of lily roots, saffron, and flowers of mullein, yellow stechas, St. John’s wort, and broom. After straining off the clear fluid, use it frequently to wash the hair, which will in a short time change to a beautiful flaxen colour, which may be easily made more or less light at pleasure, by a very little attention to the several ingredients, and such other circumstances as cannot easily escape notice.
Would you have tried these recipes back then?
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