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Right you are, Allan. Temperature control is the most important factor in making a pale "black oil". Linseed oil easily turns coffee-colored or darker when overheated.
Worth noting is that aluminum adversely affects lead/oil combinations, so cook your black oil in an enamelled pan, and if you tube these mediums, be sure the tube is coated. I'm pretty sure lead or tin foil tubes are no longer available anywhere . . .
Also, a drop of water facilitates the formation of gel when mixing the black oil with saturated mastic, especially at warmer temperatures.
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