Klarinet Archive - Posting 000383.txt from 1997/01

From: Bill Edinger <wde1@-----.EDU>
Subj: Why B-flat? redux
Date: Wed, 22 Jan 1997 15:21:36 -0500

A short while back a list member asked the age-old question of "Why
B-flat?" in the hopes, as I read it, of finding out why the modern
(most-)popular clarinet is made in the key of B-flat, and why not in C like
the flute, oboe, etc., so that we can all play out of tune together, so to
speak. There used to be C clarinets - why have they been replaced?
As far as I could tell, no one addressed this question in the form that I
am describing it, so 1) if I am right and it wasn't answered adequately,
then can someone take a shot at it, or 2) if I am wrong and I read the
question incorrectly, can someone now take the same shot at the one I have
now posed?
To make this simpler, in act of unmitigated impertinance, I, a 100% amateur
musician, will now list what I would guess are the reasons. This is pure
ignorant conjecture, by the way, but maybe I'll get more responses if I
tweak the sensibilities of someone who actually knows what he's talking
about.

1) The original instruments were in several different keys because they
were too hard to play in odd keys until Boehm made it a lot easier with a
decent fingering system.
2) The B-flat came into use because of its compatibility with B-flat brass
instruments - why not have everybody play in the same key?
3) It became apparent that the B-flat version played in tune better and was
an overall better instrument for a number of other possible reasons I won't
make a (further) fool of myself guessing at.
4) Not much has changed in the last hundred-plus years, and each woodwind
(and brass) instrument has naturally found its most practical and sonically
ideal key, with a few compromises thrown into the bargain.

Any "infallible" experts out there are cordially invited to tear this brief
outline to shreds if you deem necessary, but please be gentle, bearing in
mind my humbly acknowledged degree of inexpertise.

Bill Edinger

______________________
William D. Edinger, Ph.D.
Dept. Food Science & Technology
Cornell University
New York State Agricultural Experiment Station
Geneva, NY 14456-0462
ph. 315-787-2277
fax 315-787-2284
wde1@-----.edu