 The Clarinet BBoard
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Author: Kirk
Date: 2002-02-16 01:24
Hi Y'all,
Maybe it's my imagination but the past couple of times, I have saliva moistened a new Vandy regular reed there was a definite sweet taste. I used to chew on raw sugar cane cuttings as a kid and this sure made me wonder. FWIW, I don't think they use sugar cane for reeds. But it sure has tasted like it.
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Author: GBK
Date: 2002-02-16 02:49
This is a quote from The Doctor, back on 11/24/01.
..."Like many properties of wood, the growing conditions of the reed, and the plant (cane) condition - during a wet or dry growing period, and the nutritional state at time of harvest - produce cane with greater or lesser amounts of natural sugars, oils and waxes..."
The Doctor has shown himself time and time again to be a great resource for us in his insights and analysis of both reeds, lubricants and oils...GBK
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Author: willie
Date: 2002-02-16 04:31
I've chopped and chewed a lot of sugar cane (till my dentist told me to quit) and I don't see how any of it could posibly be used for a woodwind reed. Its to soft and mushy inside with a thin outer "bark" even on the big thick canes. And talk about gettin' sticky pads! Many plants do however produce a natural sugar and there may be a trace of it in some of that donus stuff.
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Author: Roger
Date: 2002-02-16 13:50
when I was in high school I used rico reeds on saxes and clarinets (we did not know any better). They did have a sweet taste; no more of course (taste & use).
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Author: diz
Date: 2002-02-17 23:04
LOL @ Steve - is that also how one produces a syrupy tone - or would you need molasses?
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Author: Steve Epstein
Date: 2002-02-18 03:59
Molasses is for playing slowly. You could get a sappy tone from maple syrup - flavored reeds.
The possibilities are just endless...
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Author: Kirk
Date: 2002-02-18 13:04
LOL, Steve and Diz....I guess these sweet reeds also could be used for playing songs by Jelly Roll Morton.
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