Books › Violins and other stringed instruments : how to make them ; with numerous engravings and diagrams, 1906 › scan 16
Scan 16
Violins and other stringed instruments : how to make them ; with numerous engravings and diagrams, 1906
18 lines. Read by computer on 29 August 2026. Printed page 12. See the scan on archive.org.
112 VIOLINS AND STRINGED INSTRUMENTS.
3it is better in the generality of cases to buy a neck with the scroll already cut.
5The bass-bar is a most important part of a violin, and on its dimensions and position depend to a large extent the tone of the lower strings. It is made of even-grained Swiss pine, and in the rough should measure 11 in. long by 1/2 in. thick and 1 in. deep, the reeds running vertically through its depth and parallel with the whole length of the bar. It should be placed parallel with the joint of the belly, under the left foot of the bridge.
7The sound-post is a round piece of fine-grained Swiss pine, 1/2 in. diameter, and about 2 1/8 in. long. Its position varies in nearly every instrument, but is usually just behind the right foot of the bridge. It should be just long enough to stand firmly before the
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11violin is strung, and the grain should cross that of the belly.
13The blocks should be made of nice clean pine, 1 in. thick, from the middle board, if possible, as they will then be on the quarter, and will cut much cleaner. The grain runs vertically from back to belly. They afford support to the neck and end pin, hold the ribs together at the corners, and strengthen the fiddle generally.
15The twelve pieces of lining are put in to strengthen the ribs, and to give a greater gluing surface for attaching back and belly. They may be made from pine or sycamore, and are 1/4 in. thick and 1/2 in. broad; sycamore is not so liable to splinter when necessity arises to have either the back or the belly removed.
17Purfling may be bought from violin makers or dealers at about 1d. per foot, and is generally made of two thin strips of wood, dyed black, with a strip of
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