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Klarinet Archive - Posting 000069.txt from 2004/08

From: "dnleeson" <dnleeson@-----.net>
Subj: RE: [kl] James Campbell
Date: Tue, 3 Aug 2004 16:56:08 -0400

I like your attitude and when I have a chance I'll tell you how
to get the nostrils working for the true velvet sound.

Dan Leeson
DNLeeson@-----.net

-----Original Message-----
From: Christy Erickson [mailto:perickso@-----.net]
Sent: Tuesday, August 03, 2004 1:47 PM
To: klarinet@-----.org
Subject: RE: [kl] James Campbell

> Well it is 6% more light than dark, and 17% off being bright.
It
> has a fudge characteristic that derives 82% from the material
of
> the instrument, and the rest of the upper clamp of the
ligature.
> I used to think that that kind of sound came from the elbow
> patches on my jacket but there is only limited evidence of
that.
>
> You get the 6% and 17% factor by the amount of closure in the
> nostrils. Not openness, though, that simply indicates
horniness.
> The fudge of course is without nuts.
>
> Is there something else I can do for you? If not, then buy my
> book.
>
> Dan Leeson
> DNLeeson@-----.net

Thanks Dan. This sure clears things up for me and I understand
perfectly.
(even though my eyes have that puzzled look at the moment). I
truly will
get around to buying your book-I promise. I would, of course,
prefer an
autographed copy, but I'm wondering if you have marketed that
book to the
libraries yet? It would be nice for those of us with limited
budgets
(especially after making saxophone purchases) Perhaps we could
all put that
book on a request list at the library and drive up the demand for
copies of
it at each library-say maybe 20 copies or so at each one? It
would be sort
of like the Harry Potter craze, with people standing in line for
miles just
to get a copy of it. We could station food vendors along the
line and I
could be one of those. Then I could sell enough hot dogs to make
that
purchase. What do you say?
Well........... Maybe I'll simply give some saxophone
lessons. I'm just
not good with hot dogs but I am making chicken soup at the
moment.
Christy

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