Klarinet Archive - Posting 000112.txt from 2001/11

From: lubydjackson@-----. Jackson)
Subj: Re: [kl] Leaving the reed on.
Date: Fri, 2 Nov 2001 17:37:11 -0500

Is there any way to hold up reeds fresh out of the box and tell which are
good and which are bad? I do remember something like this back in college.

I like your comment. All I have to say about that is that the folks in
Georgia still eat dandelion.
----- Original Message -----
From: "Robert Moody" <LetsReason@-----.com>
Subject: Re: [kl] Leaving the reed on.

> > At 10:16 AM 11/2/2001 +0000, Roger Shilcock wrote:
> >
> > >I suppose the reasons for preferring Dutch rush
> > >are that it's softer than alumina- or silica-bearing paper,
> > >doesn't leave traces of abrasive oxide behind and it's Organic.
> > >On the other hand, it's an inconvenient shape, and it's
> > >hard to believe it doesn't leave *some* dust - siliceous
> > >plant debris - behind it.
> > >Roger S.
> >
> > Since the entire reed is, essentially, plant debris, I'm not sure that
is
> > much of a problem. I would think it would be preferable to some of the
> > dust the sandpaper might leave. - Bill Hausmann
>
> Hey! Speaking of reeds and reed rush being plants and all, can we boil
them
> and eat them like broccoli or add them to my chinese food? (I wondered
why
> I always feel like I hadn't practiced enough after eating my
> beef-n-broccoli.)
>
> Oh yeah, while we're on the subject of plant relationships here...while
> torching my middle tenon cork to make my $2600 Prestige stay together, I
> accidentally (yeah right) lit my reed rush and guess what plant
relationship
> came to mind?
>
> Needless to say, I discovered two things: 1. I don't care about my
> clarinet staying together anymore and 2. I prefer a rush to sanding any
> day. ;-)
>
> Robert
>
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>

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