In a message dated 6/19/1999 5:15:28 AM, you wrote: <<List, Christopher has asked what causes the verdigris found mainly on Steinway centers. We've all probably heard so many reasons for this green goop that we aren't sure which is correct. Several years ago, I was in a class given by Fred Drasche. I remember him saying that "in the old days, we (at Steinway NY) used to dip each center pin in lamb's fat (tallow) before inserting them." He went on to explain that although the tallow allowed the center to work very well for many years, he believed that eventually, this practice was the cause of the majority of the verdigris. Jim Krentzel >> Ah, very interesting, now we're getting somewhere. But it begs the question - what is it that turns the tallow green??? Christopher
This PTG archive page provided courtesy of Moy Piano Service, LLC