Boiling/treating bass strings

[stuka at mindspring.com]

Haha....lucky you :-)

I also enjoy the advantage that I am not paying me to fool around with the strings on this basket-case... but
I do have a garden with fresh rosemary, thyme, tomatoes, and okra and such -- and
the presence of okra, any coon-ass will tell you, makes this a pot of bass string
*gumbo* rather than just piddly-ole run-of-the-mill soup :-) 

I think I'll be leaving out the vinegar and using lemons for taste next time,
though... 

Matt

-----Original Message-----
>From: J Patrick Draine <jpdraine at gmail.com>
>Sent: Jun 29, 2007 2:22 PM
>To: stuka at mindspring.com, Pianotech List <pianotech at ptg.org>
>Subject: Re: Boiling/treating bass strings
>
>Jeez, totally unreal! Maybe I'm just spoiled, with a quality
>stringmaker 19 miles from home.  With perfect timing (rare I'll admit)
>I've been able to go from "snap" at a customer's house to pulling the
>shiny new duplicate up to pitch in about two hours!
>You, on the other hand, have a steaming pot of bass string soup; just
>add diced mushrooms, leeks, cabbage, etc.!!
>Patrick
>
>On 6/29/07, stuka at mindspring.com <stuka at mindspring.com> wrote:
>> Just boiled one of the unisons on the Frankenpiano, #G24, a triple-string unison. Boiled it in a big pot 12-14" in. dia or so, in about 3" of water.