Speaking of Yanquis, ding dong.

I wonder if the big fans of the dominant teams
(Yankees, Patriots, Manchester United, etc.) are
making up for some other inadequacy, such as living 
in excessively dirty and crime-ridden cities,
having wives who left them, and so on.

> > Bows make sense, because they're easier to lose track of
> > than violins. I've had at least one stolen out of my case.
> > I suspected someone, but there was no proof, and the kid
> > probably needed the money more than I needed the bow.
> I suspect a bow would be fairly easy to sell; they're not as 
> traceable. 

The one I'm thinking of was a Hill, but I've no proof, 
as I said, and it would in fact just be sitting in a
storage unit now anyway.

> > A word to the wise, though - some very fine bows aren't
> > signed. Same with violins, from which another interesting
> Silver hallmarks however are a good sign it's a good bow. If there 
> are British maker's marks they'll only pertain to the silver and not 
> the rest of the bow.  A lot of good jewelry isn't marked either; you 
> have to know what you're looking at.

Huh, we must be talking about different things. A violin
bow shouldn't have enough silver to bother to stamp; the 
stick, though, is most often branded with the maker's mark.

> > sidelight. There are very good violins out there that have
> > had their labels removed and glued into lesser instruments,
> I've heard of that being done by guys trying to get into the Armed 
> Forces in earlier wars.  Said kids were underage, generally.  It's an 
> old fiddle, as the saying goes. 

Yeah, but a label inside will last longer than the bearer
of the birth certificate. That reminds me of a card sent to
me by a student of mine, back when I had students, which
said The older the fiddle, the sweeter the music. Which 
I've discovered isn't necessarily true in any of the 
possible senses.

> > Well, a limited edition of a hundred thousand, what's the 
> > point? But as long as the population increases, those silly 
> > Hummels and Swarovskis will still be worth something to
> > somebody.
> Not much! (LOL)  You can still sell Hummels, but they're going for 
> what the Japanese copies used to sell for.  Now you can't give the 
> copies away. 

The funny thing about the latter (I have no evidence 
on the former, as I'm slightly more into shiny things
than cutesy-poo things) is that I never noticed until
my friend Andreas took me and some friends to the
Ur-Swarovski, a museum and store on the grounds of
the factory someplace in Austria, I think. In order to
get out of the museum (which actually cost money to
enter) you had to traverse a maze of crystal merchandise
and fawning salespeople. Lilli and I couldn't get out
of there quick enough - and she likes shiny stuff.

> > > Ack!  Call the doctor!  Call the exterminator!  Girl germs!
> > There was this backlash in the liberal '60s, which didn't
> > last long. This went through many professions. High Fidelity
> > ran an article on women composers, some of whom cited, such as
> > Fanny Mendelssohn, were first-rate, and others, such as Anne
> > Danican Philidor, were utter mediocrities. It turned out that 
> > that particular Anne was a guy anyway, some names being more 
> > unisex back in those days.
> There were guys named Marion (the guy form of Mary) and Shelby and 
> Leslie back in the day.  They should have gone for Elizabeth 
> Armstrong, Louie's first wife; she was a heckuva jazz composer and 
> arranger. 

I knew two women named Marion spelled that way. It may
be worthy of note that John Wayne's original name was 
Marion Michael Morrison. Once in Newsweek or Time I 
read an article featuring a woman named Michael, no 
relation to me or the below.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Persimmon Pudding
 Categories: Desserts
   Servings:  6

      1 c  Pureed persimmons (skinned)
      2 ts Baking soda
    1/2 c  Butter; room temperature
  1 1/2 c  Sugar
      2    Eggs
      1 tb Lemon juice
      1 tb Rum
      1 c  All-purpose flour
      1 ts Ground cinnamon
    1/2 ts Salt
      1 c  Chopped walnuts or pecans
      1 c  Raisins

  FILL KETTLE THAT IS LARGE enough to hold a 2-quart pudding mold with
enough
  water to come halfway up sides of mold. Place kettle over medium heat and
  let water come to boil while you prepare pudding batter. Mold must have
lid
  or be snugly covered with foil while steaming (coffee can with plastic
lid
  will work). Place rack or Mason jar ring on bottom of kettle so that
water
  can circulate under mold while steaming. Grease the mold. In small bowl,
  combine persimmon puree and baking soda. Set aside while mixing other
  ingredients (persimmon mixture will become quite stiff). In mixing bowl,
  cream butter and sugar. Add eggs, lemon juice and rum and beat well. Add
  flour, cinnamon and salt and stir to blend. Add persimmon mixture and
beat
  until well mixed. Stir in nuts and raisins. Spoon batter into mold, cover
  tightly and steam 2 hours. Remove mold from kettle and set aside 5
minutes.
  Turn onto rack to cool completely or to cool just a little and serve
warm.

  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

MMMMM
--- Platinum Xpress/Win/WINServer v3.0pr5