Mouthpiece Work / Re: Digest Number 48
FROM: philbarone2002 (Phil Barone)
SUBJECT: Re: Digest Number 48
Well, in all due respect to Mr. Coehelo, his method sounds very awkward as
it the vernier caliper. That's why you get a different opening every time
you measure. With Ron's method, you can't really pinpoint a specific area
on the tiprail whereas with the tool I described, using the depth node you
can. Also what I did was sharpen the end of the depth node so I can further
pinpoint the desired location I wish to measure and I don't have to subtract
the thickness of the glass. Besides, glass isn't accurate, a glass gauge
problem varies .010-.020 from one end to the other.
Just a quick note. I observed a post on SOTW about this newsgroup in which
the poster stated that I wasn't willing to give up information. I want
everyone to know that I will be more than happy to tell you anything you
want to know about mouthpiece work and tools short of writing a column since
I don't have that much time.
To be honest though, some of the methods for making mouthpieces from scratch
took me a very long time to figure out and those I will hold closer to the
vest but if you ever want to make a mouthpiece from scratch I will be
available for consult for a reasonable fee. I'll leaving Sunday and will be
back on the 23rd but I'll answer any questions when I get back. Phil
For all your mouthpiece needs
WWW.PhilBarone.com
WE HAVE THE LOWEST PRICES ON BAM CASES!
PhilBarone@...
PH: (212) 686-9410
Incredible Jazz photography at www.ViolaineLenoir.com
----- Original Message -----
From: <MouthpieceWork@yahoogroups.com>
To: <MouthpieceWork@yahoogroups.com>
Sent: Tuesday, June 11, 2002 3:49 PM
Subject: [MouthpieceWork] Digest Number 48
>
> Got a Mouthpiece Work question? Send it to MouthpieceWork@yahoogroups.com
>
> Visit the site at http://groups.yahoo.com/group/MouthpieceWork to see the
Files, Photos and Bookmarks relating to Mouthpiece Work.
>
> To see and modify your groups, go to http://groups.yahoo.com/mygroups
> ------------------------------------------------------------------------
>
> There are 3 messages in this issue.
>
> Topics in this digest:
>
> 1. Re: Digest Number 47
> From: "Phil Barone" <PhilBarone@...>
> 2. Re: Digest Number 47
> From: Paul Coats <tenorman@...>
> 3. Re: Digest Number 47
> From: Paul Coats <tenorman@...>
>
>
> ________________________________________________________________________
> ________________________________________________________________________
>
> Message: 1
> Date: Mon, 10 Jun 2002 16:43:53 -0700
> From: "Phil Barone" <PhilBarone@...>
> Subject: Re: Digest Number 47
>
> Man, you're killing me. Chicken pork and oyster pie? Oh man. I can't
> wait. Does the pecan pie have a lot of baffle or a low baffle?
>
> By the way, I saw on this NG a picture of someone using a vernier caliper
to
> measure a tip opening. I did that for years and found a better way that
> Bobby Dukoff uses too. Get yourselves a depth gauge used to measure the
> depth of a hole. You want the half type. You lay it down on the facing
and
> turn a little knob which will stop when it hits the tiprail and it will
tell
> you in thousandths how open it is. Remember, you want the one with just a
> half bar as opposed to the full bar. If anyone is really interested I can
> look it up and even give you a phone number and order number.
> Phil
>
>
> For all your mouthpiece needs
> WWW.PhilBarone.com
> WE HAVE THE LOWEST PRICES ON BAM CASES!
> PhilBarone@...
> PH: (212) 686-9410
> Incredible Jazz photography at www.ViolaineLenoir.com
> ----- Original Message -----
> From: <MouthpieceWork@yahoogroups.com>
> To: <MouthpieceWork@yahoogroups.com>
> Sent: Monday, June 10, 2002 1:24 PM
> Subject: [MouthpieceWork] Digest Number 47
>
>
> >
> > Got a Mouthpiece Work question? Send it to
MouthpieceWork@yahoogroups.com
> >
> > Visit the site at http://groups.yahoo.com/group/MouthpieceWork to see
the
> Files, Photos and Bookmarks relating to Mouthpiece Work.
> >
> > To see and modify your groups, go to http://groups.yahoo.com/mygroups
> > ------------------------------------------------------------------------
> >
> > There are 2 messages in this issue.
> >
> > Topics in this digest:
> >
> > 1. More food for Phil
> > From: Paul Coats <tenorman@...>
> > 2. My Flex Shaft Rig
> > From: "kwbradbury" <kwbradbury@...>
> >
> >
> > ________________________________________________________________________
> > ________________________________________________________________________
> >
> > Message: 1
> > Date: Sun, 09 Jun 2002 13:10:07 -0500
> > From: Paul Coats <tenorman@...>
> > Subject: More food for Phil
> >
> > Here are two more, old family recipes...
> >
> > Caramel Pecan Pie makes 3 pies
> >
> > 2 cups sugar, 1/2 cup reserved and caramelized
> > 1/2 cup flour
> > 5 egg yolks plus
> > 2 whole eggs
> > 2 1/2 cups whole milk
> > 1 Tablespoon vanilla
> > 1 cup chopped pecans
> >
> > In top of double boiler, cook 1 1/2 cups sugar, flour, egg yolks, whole
> > eggs, and mild. Cook and stir until quite thick. Add Caramelized
> > sugar, vanilla, and pecans. Pour into 3 pie crusts and cook at 350
> > degrees until pie curst is brown.
> >
> > This recipe is more than 50 years old.
> >
> >
> > Chicken Pork and Oyster pie makes 3 pies or one big pan
> >
> > 1 1/2 pounds pork roast cut into cubes no larger than 1 inch
> > 1 1/2 pounds chicken breasts " " " " "
> > " " "
> > 1 cup finely chopped onion
> > 5-6 green onion
> > parsley
> > salt and pepper to taste or Tony's to taste
> > 1/2 pint oysters, well washed and chopped in small pieces
> >
> > Make a roux and brown chicken and pork. Add 1 1/2 cups of water and
> > then seasoning. Cook at a slow simmer until very thick (up to 1 1/2
> > hours).
> > Add oysters and pour into 3 pie shells and cover with top crust. Bake
> > at 350 degrees 45-60 minutes.
> > Can also be made in one very large pan, double crust.
> >
> > This recipe came from your Mom's grandfather Prevost who made it for his
> > kids to make the meat go further. More than 100 year old recipe.
> >
> > Any questions, call your Mom at (and Mom had her phone number here)
> >
> > (From Paul: I like to leave out the pork, and increase the oysters and
> > chicken. This makes a firm pie you can cut, it will not fall apart. It
> > reheats well, and makes a great entree.)
> > ----
> > By way of explanation...
> >
> > A Cajun "roux" differs somewhat from a French "roux". A French roux is
> > made by very lightly browning flour in butter, as a base for a white
> > sauce.
> >
> > A Cajun roux is made by heating equal parts flour and cooking oil (1
> > cup/1cup for the above recipe is fine) in a black iron skillet, stirring
> > constantly with a wooden spoon (which will not burn your hand, nothing
> > magic about the wood) over medium heat. The flour is browned to a dark
> > mahogany brown color. When done, it is immediately removed from heat or
> > it may burn. It may be stored unrefrigerated in a mason jar on the
> > counter, and some spooned into gravies, etc, to thicken various dishes
> > as needed.
> >
> > Note, my Great Grandfather was stretching the pork and chicken by adding
> > oysters... which were easy to come by, but meat was scarce. A sign of
> > the times, huh?
> >
> >
> >
> >
> > --
> > Link to Paul's articles from Home page of "Sax on the Web":
> >
> > http://www.saxontheweb.net
> >
> > or directly to Paul's articles at:
> >
> > http://www.saxontheweb.net/Coats/
> >
> > Listen to Paul's MP3's at:
> >
> > http://briefcase.yahoo.com/tenorman1952
> >
> > and view photos.
> >
> >
> >
> >
> > ________________________________________________________________________
> > ________________________________________________________________________
> >
> > Message: 2
> > Date: Mon, 10 Jun 2002 15:13:46 -0000
> > From: "kwbradbury" <kwbradbury@...>
> > Subject: My Flex Shaft Rig
> >
> > I had a Weller rotary tool already. I first ordered a flexible shaft
> > for it from Micro-Mark (#14260 ~$25). Later, saw a similar item for
> > a similar price at Home Depot (but no s/h), so shop around.
> >
> > I rigged up 2' pipe clamp as a bench stand to hold the tool. I put
> > on a stone grinding tip and tried it out. Two problems. I felt a
> > rotary burr (file-like) cutter would be better. So I ordered set
> > #80470 from Micro-Mark ($28). Next I felt the need for variable
> > speed and foot control. High speed would wear out the shaft bearings
> > fast (at 20,000 RPMs, the sucker gets hot!) and being able to cut at
> > slower speed give me more options.
> >
> > I decided to get a good Dremel brand foot control. I found the best
> > price on-line at Walmart's site. I figured if "old Weller" gave out,
> > I could upgrade it to match the foot control. But I also saw some
> > very economical complete sets on eBay. They were tempting, and I
> > would have tried them if I was starting from scratch. They are
> > complete with a rotary tool, flex shaft, and foot control. However,
> > I would not expect them to hold up to heavy usage.
> >
> > I uploaded some pictures of my rig in a new "Chamber Work" photo
> > album on the MPWork site. Its not real pretty, but it works great.
> >
> > I used the rig to create a round nose (bullet-like) chamber in a HR
> > diamond Beechler tenor MP I had. The high baffle in the Beechler
> > extends all the way for the full length of the window to the bottom
> > of the "U". It just about fell off the cork of my 10M when tuned, so
> > it was asking to be enlarged. Cutting it out was a lot of fun. I
> > may do more to it if the palm keys do not go sharp on me.
> >
> >
> >
> > ________________________________________________________________________
> > ________________________________________________________________________
> >
> >
> >
> > Your use of Yahoo! Groups is subject to
http://docs.yahoo.com/info/terms/
> >
> >
>
>
>
> ________________________________________________________________________
> ________________________________________________________________________
>
> Message: 2
> Date: Mon, 10 Jun 2002 16:26:15 -0500
> From: Paul Coats <tenorman@...>
> Subject: Re: Digest Number 47
>
> Tip measuring...
>
> Ron Coelho has a hole drilled in the glass gauge, on the end opposite
> the facing length markings. He turns the glass around the other way,
> and positions the hole over the middle of the tip. Then he uses the
> depth gauge end of a dial caliper, through the hole, and touching the
> tip.
>
> The problem I see, the ends of caliper depth gauges are flat, and would
> not touch just the tip of the tail unless you positioned the hole
> properly over the top rail, so that you caught just the outer edge of
> the tip rail. But as in any measuring, you have to be careful.
>
> And then you subract the thickness of the glass from your depth
> measurement to arrive at the tip opening.
>
> Paul
>
> Phil Barone wrote:
>
> > Man, you're killing me. Chicken pork and oyster pie? Oh man. I
> > can't
> > wait. Does the pecan pie have a lot of baffle or a low baffle?
> >
> > By the way, I saw on this NG a picture of someone using a vernier
> > caliper to
> > measure a tip opening. I did that for years and found a better way
> > that
> > Bobby Dukoff uses too. Get yourselves a depth gauge used to measure
> > the
> > depth of a hole. You want the half type. You lay it down on the
> > facing and
> > turn a little knob which will stop when it hits the tiprail and it
> > will tell
> > you in thousandths how open it is. Remember, you want the one with
> > just a
> > half bar as opposed to the full bar. If anyone is really interested I
> > can
> > look it up and even give you a phone number and order number.
> > Phil
> >
> >
> > For all your mouthpiece needs
> > WWW.PhilBarone.com
> > WE HAVE THE LOWEST PRICES ON BAM CASES!
> > PhilBarone@...
> > PH: (212) 686-9410
> > Incredible Jazz photography at www.ViolaineLenoir.com
> > ----- Original Message -----
> > From: <MouthpieceWork@yahoogroups.com>
> > To: <MouthpieceWork@yahoogroups.com>
> > Sent: Monday, June 10, 2002 1:24 PM
> > Subject: [MouthpieceWork] Digest Number 47
> >
> >
> > >
> > > Got a Mouthpiece Work question? Send it to
> > MouthpieceWork@yahoogroups.com
> > >
> > > Visit the site at http://groups.yahoo.com/group/MouthpieceWork to
> > see the
> > Files, Photos and Bookmarks relating to Mouthpiece Work.
> > >
> > > To see and modify your groups, go to
> > http://groups.yahoo.com/mygroups
> > >
> > ------------------------------------------------------------------------
> >
> > >
> > > There are 2 messages in this issue.
> > >
> > > Topics in this digest:
> > >
> > > 1. More food for Phil
> > > From: Paul Coats <tenorman@...>
> > > 2. My Flex Shaft Rig
> > > From: "kwbradbury" <kwbradbury@...>
> > >
> > >
> > >
> > ________________________________________________________________________
> >
> > >
> > ________________________________________________________________________
> >
> > >
> > > Message: 1
> > > Date: Sun, 09 Jun 2002 13:10:07 -0500
> > > From: Paul Coats <tenorman@...>
> > > Subject: More food for Phil
> > >
> > > Here are two more, old family recipes...
> > >
> > > Caramel Pecan Pie makes 3 pies
> > >
> > > 2 cups sugar, 1/2 cup reserved and caramelized
> > > 1/2 cup flour
> > > 5 egg yolks plus
> > > 2 whole eggs
> > > 2 1/2 cups whole milk
> > > 1 Tablespoon vanilla
> > > 1 cup chopped pecans
> > >
> > > In top of double boiler, cook 1 1/2 cups sugar, flour, egg yolks,
> > whole
> > > eggs, and mild. Cook and stir until quite thick. Add Caramelized
> > > sugar, vanilla, and pecans. Pour into 3 pie crusts and cook at 350
> > > degrees until pie curst is brown.
> > >
> > > This recipe is more than 50 years old.
> > >
> > >
> > > Chicken Pork and Oyster pie makes 3 pies or one big pan
> > >
> > > 1 1/2 pounds pork roast cut into cubes no larger than 1
> > inch
> > > 1 1/2 pounds chicken breasts " " " " "
> > > " " "
> > > 1 cup finely chopped onion
> > > 5-6 green onion
> > > parsley
> > > salt and pepper to taste or Tony's to taste
> > > 1/2 pint oysters, well washed and chopped in small pieces
> > >
> > > Make a roux and brown chicken and pork. Add 1 1/2 cups of water and
> >
> > > then seasoning. Cook at a slow simmer until very thick (up to 1 1/2
> >
> > > hours).
> > > Add oysters and pour into 3 pie shells and cover with top crust.
> > Bake
> > > at 350 degrees 45-60 minutes.
> > > Can also be made in one very large pan, double crust.
> > >
> > > This recipe came from your Mom's grandfather Prevost who made it for
> > his
> > > kids to make the meat go further. More than 100 year old recipe.
> > >
> > > Any questions, call your Mom at (and Mom had her phone number here)
> > >
> > > (From Paul: I like to leave out the pork, and increase the oysters
> > and
> > > chicken. This makes a firm pie you can cut, it will not fall
> > apart. It
> > > reheats well, and makes a great entree.)
> > > ----
> > > By way of explanation...
> > >
> > > A Cajun "roux" differs somewhat from a French "roux". A French roux
> > is
> > > made by very lightly browning flour in butter, as a base for a white
> >
> > > sauce.
> > >
> > > A Cajun roux is made by heating equal parts flour and cooking oil (1
> >
> > > cup/1cup for the above recipe is fine) in a black iron skillet,
> > stirring
> > > constantly with a wooden spoon (which will not burn your hand,
> > nothing
> > > magic about the wood) over medium heat. The flour is browned to a
> > dark
> > > mahogany brown color. When done, it is immediately removed from
> > heat or
> > > it may burn. It may be stored unrefrigerated in a mason jar on the
> > > counter, and some spooned into gravies, etc, to thicken various
> > dishes
> > > as needed.
> > >
> > > Note, my Great Grandfather was stretching the pork and chicken by
> > adding
> > > oysters... which were easy to come by, but meat was scarce. A sign
> > of
> > > the times, huh?
> > >
> > >
> > >
> > >
> > > --
> > > Link to Paul's articles from Home page of "Sax on the Web":
> > >
> > > http://www.saxontheweb.net
> > >
> > > or directly to Paul's articles at:
> > >
> > > http://www.saxontheweb.net/Coats/
> > >
> > > Listen to Paul's MP3's at:
> > >
> > > http://briefcase.yahoo.com/tenorman1952
> > >
> > > and view photos.
> > >
> > >
> > >
> > >
> > >
> > ________________________________________________________________________
> >
> > >
> > ________________________________________________________________________
> >
> > >
> > > Message: 2
> > > Date: Mon, 10 Jun 2002 15:13:46 -0000
> > > From: "kwbradbury" <kwbradbury@...>
> > > Subject: My Flex Shaft Rig
> > >
> > > I had a Weller rotary tool already. I first ordered a flexible
> > shaft
> > > for it from Micro-Mark (#14260 ~$25). Later, saw a similar item for
> >
> > > a similar price at Home Depot (but no s/h), so shop around.
> > >
> > > I rigged up 2' pipe clamp as a bench stand to hold the tool. I put
> > > on a stone grinding tip and tried it out. Two problems. I felt a
> > > rotary burr (file-like) cutter would be better. So I ordered set
> > > #80470 from Micro-Mark ($28). Next I felt the need for variable
> > > speed and foot control. High speed would wear out the shaft
> > bearings
> > > fast (at 20,000 RPMs, the sucker gets hot!) and being able to cut at
> >
> > > slower speed give me more options.
> > >
> > > I decided to get a good Dremel brand foot control. I found the best
> >
> > > price on-line at Walmart's site. I figured if "old Weller" gave
> > out,
> > > I could upgrade it to match the foot control. But I also saw some
> > > very economical complete sets on eBay. They were tempting, and I
> > > would have tried them if I was starting from scratch. They are
> > > complete with a rotary tool, flex shaft, and foot control. However,
> >
> > > I would not expect them to hold up to heavy usage.
> > >
> > > I uploaded some pictures of my rig in a new "Chamber Work" photo
> > > album on the MPWork site. Its not real pretty, but it works great.
> > >
> > > I used the rig to create a round nose (bullet-like) chamber in a HR
> > > diamond Beechler tenor MP I had. The high baffle in the Beechler
> > > extends all the way for the full length of the window to the bottom
> > > of the "U". It just about fell off the cork of my 10M when tuned,
> > so
> > > it was asking to be enlarged. Cutting it out was a lot of fun. I
> > > may do more to it if the palm keys do not go sharp on me.
> > >
> > >
> > >
> > >
> > ________________________________________________________________________
> >
> > >
> > ________________________________________________________________________
> >
> > >
> > >
> > >
> > > Your use of Yahoo! Groups is subject to
> > http://docs.yahoo.com/info/terms/
> > >
> > >
> >
> >
> > Got a Mouthpiece Work question? Send it to
> > MouthpieceWork@yahoogroups.com
> >
> > Visit the site at http://groups.yahoo.com/group/MouthpieceWork to see
> > the Files, Photos and Bookmarks relating to Mouthpiece Work.
> >
> > To see and modify your groups, go to http://groups.yahoo.com/mygroups
> >
> > Your use of Yahoo! Groups is subject to the Yahoo! Terms of Service.
>
> --
> Link to Paul's articles from Home page of "Sax on the Web":
>
> http://www.saxontheweb.net
>
> or directly to Paul's articles at:
>
> http://www.saxontheweb.net/Coats/
>
> Listen to Paul's MP3's at:
>
> http://briefcase.yahoo.com/tenorman1952
>
> and view photos.
>
>
>
> [This message contained attachments]
>
>
>
> ________________________________________________________________________
> ________________________________________________________________________
>
> Message: 3
> Date: Mon, 10 Jun 2002 17:52:46 -0500
> From: Paul Coats <tenorman@...>
> Subject: Re: Digest Number 47
>
> Phil... eating this pecan pie may result in a rollover baffle about the
> waistline.
>
> Paul
>
> Phil Barone wrote:
>
> > Man, you're killing me. Chicken pork and oyster pie? Oh man. I
> > can't
> > wait. Does the pecan pie have a lot of baffle or a low baffle?
> >
> > By the way, I saw on this NG a picture of someone using a vernier
> > caliper to
> > measure a tip opening. I did that for years and found a better way
> > that
> > Bobby Dukoff uses too. Get yourselves a depth gauge used to measure
> > the
> > depth of a hole. You want the half type. You lay it down on the
> > facing and
> > turn a little knob which will stop when it hits the tiprail and it
> > will tell
> > you in thousandths how open it is. Remember, you want the one with
> > just a
> > half bar as opposed to the full bar. If anyone is really interested I
> > can
> > look it up and even give you a phone number and order number.
> > Phil
> >
> >
> > For all your mouthpiece needs
> > WWW.PhilBarone.com
> > WE HAVE THE LOWEST PRICES ON BAM CASES!
> > PhilBarone@...
> > PH: (212) 686-9410
> > Incredible Jazz photography at www.ViolaineLenoir.com
> > ----- Original Message -----
> > From: <MouthpieceWork@yahoogroups.com>
> > To: <MouthpieceWork@yahoogroups.com>
> > Sent: Monday, June 10, 2002 1:24 PM
> > Subject: [MouthpieceWork] Digest Number 47
> >
> >
> > >
> > > Got a Mouthpiece Work question? Send it to
> > MouthpieceWork@yahoogroups.com
> > >
> > > Visit the site at http://groups.yahoo.com/group/MouthpieceWork to
> > see the
> > Files, Photos and Bookmarks relating to Mouthpiece Work.
> > >
> > > To see and modify your groups, go to
> > http://groups.yahoo.com/mygroups
> > >
> > ------------------------------------------------------------------------
> >
> > >
> > > There are 2 messages in this issue.
> > >
> > > Topics in this digest:
> > >
> > > 1. More food for Phil
> > > From: Paul Coats <tenorman@...>
> > > 2. My Flex Shaft Rig
> > > From: "kwbradbury" <kwbradbury@...>
> > >
> > >
> > >
> > ________________________________________________________________________
> >
> > >
> > ________________________________________________________________________
> >
> > >
> > > Message: 1
> > > Date: Sun, 09 Jun 2002 13:10:07 -0500
> > > From: Paul Coats <tenorman@...>
> > > Subject: More food for Phil
> > >
> > > Here are two more, old family recipes...
> > >
> > > Caramel Pecan Pie makes 3 pies
> > >
> > > 2 cups sugar, 1/2 cup reserved and caramelized
> > > 1/2 cup flour
> > > 5 egg yolks plus
> > > 2 whole eggs
> > > 2 1/2 cups whole milk
> > > 1 Tablespoon vanilla
> > > 1 cup chopped pecans
> > >
> > > In top of double boiler, cook 1 1/2 cups sugar, flour, egg yolks,
> > whole
> > > eggs, and mild. Cook and stir until quite thick. Add Caramelized
> > > sugar, vanilla, and pecans. Pour into 3 pie crusts and cook at 350
> > > degrees until pie curst is brown.
> > >
> > > This recipe is more than 50 years old.
> > >
> > >
> > > Chicken Pork and Oyster pie makes 3 pies or one big pan
> > >
> > > 1 1/2 pounds pork roast cut into cubes no larger than 1
> > inch
> > > 1 1/2 pounds chicken breasts " " " " "
> > > " " "
> > > 1 cup finely chopped onion
> > > 5-6 green onion
> > > parsley
> > > salt and pepper to taste or Tony's to taste
> > > 1/2 pint oysters, well washed and chopped in small pieces
> > >
> > > Make a roux and brown chicken and pork. Add 1 1/2 cups of water and
> >
> > > then seasoning. Cook at a slow simmer until very thick (up to 1 1/2
> >
> > > hours).
> > > Add oysters and pour into 3 pie shells and cover with top crust.
> > Bake
> > > at 350 degrees 45-60 minutes.
> > > Can also be made in one very large pan, double crust.
> > >
> > > This recipe came from your Mom's grandfather Prevost who made it for
> > his
> > > kids to make the meat go further. More than 100 year old recipe.
> > >
> > > Any questions, call your Mom at (and Mom had her phone number here)
> > >
> > > (From Paul: I like to leave out the pork, and increase the oysters
> > and
> > > chicken. This makes a firm pie you can cut, it will not fall
> > apart. It
> > > reheats well, and makes a great entree.)
> > > ----
> > > By way of explanation...
> > >
> > > A Cajun "roux" differs somewhat from a French "roux". A French roux
> > is
> > > made by very lightly browning flour in butter, as a base for a white
> >
> > > sauce.
> > >
> > > A Cajun roux is made by heating equal parts flour and cooking oil (1
> >
> > > cup/1cup for the above recipe is fine) in a black iron skillet,
> > stirring
> > > constantly with a wooden spoon (which will not burn your hand,
> > nothing
> > > magic about the wood) over medium heat. The flour is browned to a
> > dark
> > > mahogany brown color. When done, it is immediately removed from
> > heat or
> > > it may burn. It may be stored unrefrigerated in a mason jar on the
> > > counter, and some spooned into gravies, etc, to thicken various
> > dishes
> > > as needed.
> > >
> > > Note, my Great Grandfather was stretching the pork and chicken by
> > adding
> > > oysters... which were easy to come by, but meat was scarce. A sign
> > of
> > > the times, huh?
> > >
> > >
> > >
> > >
> > > --
> > > Link to Paul's articles from Home page of "Sax on the Web":
> > >
> > > http://www.saxontheweb.net
> > >
> > > or directly to Paul's articles at:
> > >
> > > http://www.saxontheweb.net/Coats/
> > >
> > > Listen to Paul's MP3's at:
> > >
> > > http://briefcase.yahoo.com/tenorman1952
> > >
> > > and view photos.
> > >
> > >
> > >
> > >
> > >
> > ________________________________________________________________________
> >
> > >
> > ________________________________________________________________________
> >
> > >
> > > Message: 2
> > > Date: Mon, 10 Jun 2002 15:13:46 -0000
> > > From: "kwbradbury" <kwbradbury@...>
> > > Subject: My Flex Shaft Rig
> > >
> > > I had a Weller rotary tool already. I first ordered a flexible
> > shaft
> > > for it from Micro-Mark (#14260 ~$25). Later, saw a similar item for
> >
> > > a similar price at Home Depot (but no s/h), so shop around.
> > >
> > > I rigged up 2' pipe clamp as a bench stand to hold the tool. I put
> > > on a stone grinding tip and tried it out. Two problems. I felt a
> > > rotary burr (file-like) cutter would be better. So I ordered set
> > > #80470 from Micro-Mark ($28). Next I felt the need for variable
> > > speed and foot control. High speed would wear out the shaft
> > bearings
> > > fast (at 20,000 RPMs, the sucker gets hot!) and being able to cut at
> >
> > > slower speed give me more options.
> > >
> > > I decided to get a good Dremel brand foot control. I found the best
> >
> > > price on-line at Walmart's site. I figured if "old Weller" gave
> > out,
> > > I could upgrade it to match the foot control. But I also saw some
> > > very economical complete sets on eBay. They were tempting, and I
> > > would have tried them if I was starting from scratch. They are
> > > complete with a rotary tool, flex shaft, and foot control. However,
> >
> > > I would not expect them to hold up to heavy usage.
> > >
> > > I uploaded some pictures of my rig in a new "Chamber Work" photo
> > > album on the MPWork site. Its not real pretty, but it works great.
> > >
> > > I used the rig to create a round nose (bullet-like) chamber in a HR
> > > diamond Beechler tenor MP I had. The high baffle in the Beechler
> > > extends all the way for the full length of the window to the bottom
> > > of the "U". It just about fell off the cork of my 10M when tuned,
> > so
> > > it was asking to be enlarged. Cutting it out was a lot of fun. I
> > > may do more to it if the palm keys do not go sharp on me.
> > >
> > >
> > >
> > >
> > ________________________________________________________________________
> >
> > >
> > ________________________________________________________________________
> >
> > >
> > >
> > >
> > > Your use of Yahoo! Groups is subject to
> > http://docs.yahoo.com/info/terms/
> > >
> > >
> >
> >
> > Got a Mouthpiece Work question? Send it to
> > MouthpieceWork@yahoogroups.com
> >
> > Visit the site at http://groups.yahoo.com/group/MouthpieceWork to see
> > the Files, Photos and Bookmarks relating to Mouthpiece Work.
> >
> > To see and modify your groups, go to http://groups.yahoo.com/mygroups
> >
> > Your use of Yahoo! Groups is subject to the Yahoo! Terms of Service.
>
> --
> Link to Paul's articles from Home page of "Sax on the Web":
>
> http://www.saxontheweb.net
>
> or directly to Paul's articles at:
>
> http://www.saxontheweb.net/Coats/
>
> Listen to Paul's MP3's at:
>
> http://briefcase.yahoo.com/tenorman1952
>
> and view photos.
>
>
>
> [This message contained attachments]
>
>
>
> ________________________________________________________________________
> ________________________________________________________________________
>
>
>
> Your use of Yahoo! Groups is subject to http://docs.yahoo.com/info/terms/
>
>
FROM: tenorman1952 (Paul Coats)
SUBJECT: Re: Digest Number 48
Defects found while parsing message: [{'multipart/alternative': ['CloseBoundaryNotFoundDefect: A start boundary was found, but not the corresponding close boundary.']}]
FROM: kwbradbury (Keith Bradbury)
SUBJECT: Tip Opening Measurement.
Paul Coats wrote: "And you have to measure right out on the edge of the tip rail" This is not universally accepted. I think most measure to the inside of the tip rail. This does make tip rail thickness a factor in what the tip opening number means. But its a factor either way. Most of mouthpieces I have measured agree more with their "specs" when mesured from the inside of the rail. There are exceptions. I think Vandoren goes to the very tip. Wand taper guages can only measure to the inside of the rail. Phil's method is similar to the Winslow guage fixture. These can measure wherever you want but I would think they would get more repeatable results inside the tip rail using a slightly blunt tip, say 1/16" diameter. You could be off on placement by +/- 1/32" and still get nearly the same reading. If you were off on placement on the tip by this amount, you would get different readings. That is because you are measuring on a sloped area. Inside the rail is peak of a ridge. A fairly sharp probe would be best when measureing to the very tip so you can really nail where the tip is. Good results in facing can be obtained by using many different methods. Even if some seem akward. ==See my Musical Instrument Lamps at http://photos.yahoo.com/bc/kwbradbury/slideshow?&.dir=/Instrument+Lamps&.src=ph&.view=t Hear me at http://www.geocities.com/kwbradbury/MojoCD.html __________________________________________________ Do You Yahoo!? Yahoo! - Official partner of 2002 FIFA World Cup http://fifaworldcup.yahoo.com