Klarinet Archive - Posting 000644.txt from 2002/10

From: b5w@-----.net (William Wright)
Subj: Re: [kl] Selecting a clarinet
Date: Sun, 27 Oct 2002 01:29:03 -0400

<><> Robyn=A0Brown wrote:
I inquired about the safety of using Crisco or some other (unflavored)
shortening as cork grease

When I got tired of buying those little tubes, someone recommended
anhydrous lanolin to me. I bought a 1-lb jar from a pharmacy three or
four years ago. Probably I'll have 75% of it left when I die.

So far as I know, lanolin does not attack anything.

Although lanolin's melting point (which I determined by experiment, not
by looking in a book) is a few degrees below that of Yamaha's cork
grease, the lanolin doesn't liquify and make a mess as easily as the
cork grease does in hot weather. I don't know why this is.

Perhaps the only 'hassle' with lanolin is refilling the little 'chap
stick tube' every so often, but this is fairly easy to do with a
narrow-bladed pen knife.

Cheers,
Bill

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