A large feather is best, but fine longer haired brushes also work. To make good lines it is best to slowly roll your veining tool between your fingers as you jerk and wiggle your arm across the surface. I often look away for a couple inches so that the lines don't look too controlled.
Ernst Oldenbruch has written: 'Holz- und Marmormalerei = Graining and marbling' -- subject(s): Graining, Marbling
C. W. Woolnough has written: 'The art of marbling, as applied to book edges and paper' 'The art of marbling' -- subject(s): Marbled papers, Marbling (Bookbinding), Specimens
Marbling refers to the visible fat in raw meats.
Marbling is the fat content. Well-marbled meat is tastier.
Diane Vogel Maurer has written: 'Marbling' -- subject(s): Textile printing, Marbling, Marbled papers, Marbling (Bookbinding)
Final moisture of product is very critical in deciding graining of product over period of time. The other main factor will be storage temp. More moisture will lead to faster graining. Regards, Tushar
Wild venison (Deer & Elk) does not contain any marbling.
Kathy Fawcett has written: 'Marbling fabrics for quilts' -- subject(s): Marbling, Textile painting
Grain, and plenty of it. Corn or barley will get your cattle fat enough to have great marbling when slaughtered and quartered.
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There is a nail polish technique called water marbling. It can be difficult to do. However, here is a great guide for how to do 'dry' water marbling.
A squirrel eating a nut-Apex