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misc: dutch terms; thin throwing off hump

updated tue 25 nov 03

 

mlkrakowski@citlink.net on mon 24 nov 03


The problem of materials in different parts of the world is for real. It
is not just the Netherlands, but in all probability Alicia in Denmark
and Russell in Belgium face the same problem: that materials have
names and that materials are not identical. Bread is bread everywhere,
but a pumpernickel is not a baguette, a pita is not a sour rye.

I am sure, Cor, that you have a dictionary that tells you how the words
translate. And I expect your supplier can tell you what the analyses
are. The best solution, as discussed just now with David Hewitt, is
to urge Clayarters to include the formula with any recipes

I just copied out some recipes that included ochre. (That was my
criterion). A few came from Leach's book--published 50 years ago.
Others came from other sources--God knows how old. Here there was no
point in calculating formulae, since there is no chance that the
materials--in exact composition--would be the same now as then. Oh,
yes. The name would be--not the formula.

The best I can suggest is that you go with what you have. If several
potash spars or boral frits, and different sources of whiting are
available to you, then get a little of each, and try them in new
recipes.

As to throwing thin off the hump. In my admitedly limited experience
the best way to prevent distortion in removing pot off hump is to leave
a THICK bottom. THICK. And I use a very wet 6"spackling knife that I
insert corner first and it slips under the pot and carries it off. I
then slip the pot off the knife onto a wet bloard. For larger form I
leave a thick bottom, use wire, lift pot off with my hands.

I think the thick bottom is what counts. Nice to think that somewhere a
thick bottom is a good thing!


Lili Krakowski