Books › An Encyclopedia of the Violin, 1925 › scan 128
Scan 128
An Encyclopedia of the Violin, 1925
22 lines. Read by computer on 28 September 2026. Printed page 102. See the scan on archive.org.
1allowed to macerate for two or three weeks, the supply of vinegar being renewed whenever the process of evaporation makes this necessary.
3Red.—This is a very solid color, and one which costs almost nothing to prepare. All that is necessary is to boil 5 1/3 ounces of Pernambuco wood chopped very fine, together with 1 1/15 ounces of alum, in 1 5/8 quarts of water. These ingredients should be allowed to remain on the fire for a full half-hour and then set aside to settle. The coloring matter may then be withdrawn, and applied by means of a brush. The longer the mixture is allowed to boil, the darker it will be in color.
5Brown.—To obtain a brown one must boil 10 2/3 ounces of campeachy wood (logwood) chopped fine, together with 1 1/15 ounces of alum, in 1 5/8 quarts of water for a full half-hour. The resulting mixture is applied as already indicated after it has been allowed to settle.
7The Tyrolian violin makers employ the following process in order to give the instruments which come from their workshops an air of antiquity:
9After having applied a brown color to all portions of the instrument, they dip their brushes into hot water and remove the color in those spots which are known to suffer from abrasion when the violin is constantly used, such as the half of the neck, the ring and that portion of the sound board against which the chin of the musician is pressed, as well as all other outstanding parts.
11Yellow.—A very fine yellow color may be obtained by boiling 2 3/5 ounces of curcuma (tumeric) with 1 13/15 ounces of alum in 1 5/8 quarts of water. While these ingredients are boiling, one may ascertain whether the color has gained the lighter or darker shade which may be desired, by dipping a brush into it, and applying it to a piece of wood. When the color has gained the desired shade, the vessel is withdrawn from the fire, and the fluid color is taken from it and preserved for future use.
13Orange Yellow.—This color is one used almost exclusively by the violin makers of Mirecourt, and is very beautiful.
15In 7/8 of a quart of water boil 2 3/5 ounces of arnotto, with 1 3/10 ounces of potash. After the mixture has boiled up three or four times it should be withdrawn from the fire and allowed to stand for twenty-four hours; then the portion which is clear should be poured into a scrupulously clean bottle and it is ready for use.
17Since arnotto spoils very quickly, only a small quantity of it should be prepared at a time, and, in general, arnotto should be prepared only when needed and in the quantity required.
19In making this color, as well as when decanting it into a bottle after it has been boiled, the greatest care should be taken that no foreign substance be mingled with it, since in that case the mixture would at once change and lose all its qualities.
21Before boiling the arnotto it should be well ground in a small quantity of water intended for its decoction, so that it may be entirely dissolved.
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