Books › The violin, how to make it, 1880 › scan 131
Scan 131
The violin, how to make it, 1880
6 lines. Read by computer on 3 September 2026. Printed page 125. See the scan on archive.org.
1and whilst fluid, steam, carbonic acid, or a mixture of carbonic acid and nitrogen is passed through the mass, until nearly the whole has been distilled, when the rosin having been condensed in a receiver, surrounded by a constant current of cold water, is afterwards dried, and will then be found adapted for the purposes required. Violinists' rosin of very good quality may be made from Venice-turpentine. Otto's method is this—Put a quantity of Venice-turpentine into a pipkin, add a little water to it, and boil for two or three hours over a slow fire. As it rises, pour in small quantities of cold water to keep it from overflowing, and allow a drop now and again to cool on a plate, when if it rubs clear between the fingers, without sticking, it is sufficiently boiled. When thus boiled, pour it into cold water, work it well with the hands to press out the water, and break it into pieces when cold; expose to the sun and air until all the moisture is evaporated, and the rosin quite transparent. Many Violinists adopt a method of purifying, and rendering the rosin more transparent, by boiling it in vinegar, and whilst it is warm it is poured into paper moulds, after which it is exposed for some time to the sun and air. The purest and finest rosin for the Violin is that made from pure Venice-turpentine. The Violinists of Vienna and several of the other continental capitals are now using liquid colophony, instead of solid rosin. The mixture is applied with a camel's-hair brush, and is said neither to injure the bow nor the strings of the instrument, and to last one hundred hours' playing. It is also stated that the strings give out a clearer tone than when solid rosin is used, but the latter will always have the preference.
3THE STRINGS.
5GUT STRINGS.—In the manufacture of Violin-strings there are various separate operations undergone ere the article in its finished form is arrived at. There are manufactories of musical strings in Italy, Germany, France, and England. Strings vary very much in quality, but certain it is that our English friends can in nowise worthily compete with the Italian, German, and French manufacturer in this well-known article. The Italian strings possess the greatest durability as well as the best quality of sound. Whether the muscular thalms of our mountain sheep are
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