of Stradivari; and when we come to the strings of the Violin, we discover that we have added but little, if anything, to the store of information regarding them possessed by our forefathers.
In, perhaps, the earliest book on the Lute, that of Adrian Le Roy, published in Paris in 1570, and translated into English in 1574,1 we read: "I will not omit to give you to understand how to know strings." "It is needful to prove them between the hands in the manner set forth in the figures hereafter pictured, which show on the finger and to the eye the difference from the true with the false." The instructions here given, it will be seen, are those set forth by Louis Spohr in his "Violin School." In the famous musical work of Merseene, published in 1648, we find an interesting account of strings; he says they are of "metal, and the intestines of sheep." "The thicker chords of the great Viols and of Lutes are made of thirty or forty single intestines, and the best are made in Rome and some other cities in Italy. This superiority is owing to the air, the water, or the herbage on which the sheep of Italy feed." He adds that "chords may be made of silk, flax, or other material," but that "animal chords are far the best." The experience of upwards of two centuries has not shaken the soundness of Merseene's opinion of the superiority of gut strings over those made of silk and steel. Although strings of steel and silk are made to some extent on account of their durability and their fitness for warm climates, no Violinist familiar with the true quality of tone belonging to his instrument is likely to torture his ears with the sound of strings made with thread or iron. Continuing our inquiries among the old musical writers in reference to the subject of strings, we find Doni says in
his musical treatise, published in 1647: "There are many particulars relating to the construction of instruments which are unknown to modern artificers, as, namely, that the best strings are made when the north and the worst when the south wind blows," a truism well understood by experienced string manufacturers. Thomas Mace, in his curious book on the Lute, enters at some length into the question of strings, and speaks in glowing terms of his Venetian Catlins. The above references to strings, met with in the writers of the sixteenth and seventeenth centuries, indicate a full knowledge of the most important facts concerning them on the part of the musicians and makers of those days; and notwithstanding our superior mechanical contrivances in the manufacture, it is doubtful whether modern strings are generally equal to those made in times when leisure waited on quality, in lieu of speed on quantity.
1 Fetis, in his notice of Le Roy, states that the first edition of this rare book was published in 1557, and was translated by J. Alford
into English in 1568.
Musical strings are manufactured in Italy, Germany, France, and England. The Italians rank first, as in past times, in this manufacture,
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their proficiency being evident in the three chief requisites for string, viz., high finish, great durability, and purity of sound. There are manufactories at Rome, Naples, Padua, and Verona, the separate characteristics of which are definitely marked in their produce. Those strings which are manufactured at Rome are exceedingly hard and brilliant, and exhibit a slight roughness of finish. The Neapolitan samples are smoother and softer than the Roman, and also whiter in appearance. Those of Padua are highly polished
and durable, but frequently false. The Veronese strings are softer than the Paduan, and deeper in colour. The variations described are distinct, and the more remarkable that all the four kinds are produced by one and the same nation; as, however, the raw material is identical throughout Italy, the process of manufacture must be looked upon as the real cause of the difference noticed. The German strings now rank next to the Italian, Saxony being the seat of manufacture. They may be described as very white and smooth, the better kinds being very durable. Their chief fault arises from their being over-bleached, and hence faulty in sound. The French take the third place in the manufacture. Their strings are carefully made, and those of the larger sizes answer well; but the smaller strings are wanting in durability. The English manufacture all qualities, but chiefly the cheaper kinds; they are durable, but unevenly made, and have a dark appearance.
The cause of variation in quality of the several kinds enumerated arises simply from the difference of climate. In Italy an important part of the manufacture is carried on in the open air, and the beautiful climate is made to effect that which has to be done artificially in other countries. Hence the Italian superiority. Southern Germany adopts, to some extent, similar means in making strings; France, to a less degree; while England is obliged to rely solely on artificial processes. It therefore amounts to this--the further from Italy the seat of manufacture, the more inferior the string.
From the foregoing references we find that strings, although called "catgut," are not made from the intestines of that domestic ani-mal. Whether they were originally so made, and hence derive their name, it is impossible to learn. Marston, the old dramatist, says:
"How the musicians
Hover with nimble sticks o'er squeaking Crowds,2
Tickling the dried guts of a mewing cat."
We may be sure, however, that had the raw material been drawn from that source up to the present time, there would have been no need to check the supply of the feline race by destroying nine kittens out of ten; on the contrary, the rearing of cats would indeed have been a lucrative occupation. A time-honoured error is thus commemorated in a word, the origin of which must be ascribed
to want of thought. If the number of cats requisite for the string manufacture be considered for a moment, it is easy to see that Shylock's "harmless necessary" domestics are under no contribution in this matter. Strings are made from the intestines of the sheep and goat, chiefly of the former. The best qualities are made from the intestines of the lamb, the strength of which is very great if compared with those of a sheep more than a year old. This being so, the chief manufacture of the year is carried on in the month of September, the September string-makings being analogous to October brewings. The demand for strings made at this particular sea-son far exceeds the supply, and notably is this the case with regard to strings of small size, which have to bear so great a strain that
if they were not made of the best material there would be little chance of their endurance. To enter into a description of the various processes of the manufacture is unnecessary, as it would form a subject of little interest to the general reader; we may therefore conclude this brief notice of strings by a few rules to be observed in their selection.
2 The old English name for a Fiddle.
Endeavour to obtain strings of uniform thickness throughout, a requisite which can only be insured by careful gauging. In selecting the E string, choose those that are most transparent; the seconds and thirds, as they are made with several threads, are seldom very clear. The firsts never have more than a few threads in them, and hence, absence of transparency in their case denotes inferior material. Before putting on the first string, in particular, in order to test its purity it will be well to follow Le Roy's advice, which is to hold between the fingers of each hand a portion of the string sufficient to stretch from the bridge to the nut, and to set it in vibration. If two lines only be apparent, the string is free from falseness; but if a third line be produced, the contrary conclusion must be assumed. In the case of seconds and thirds we cannot always rely on this test, as the number of threads used in their manufacture frequently prevents the line from being perfectly clear. The last precaution of moment is to secure perfect fifths, which can only be done by taking care that the four strings are in true proportion and uniform with each other. To string a violin correctly is a very difficult undertaking, and requires considerable patience. The first consideration should be the constitution of the Violin: the strings that please one instrument torture another. Neither Cremonese Violins nor old instruments in general require to be heavily strung: the mellowness of the wood and their delicate construction require the stringing to be such as will assist in bringing out that richness of tone which belongs to first-rate instruments. If the bridge and sound-board be heavily weighted with thick strings, vibration will
surely be checked. In the case of modern instruments, heavy in wood, and needing constant use to wear down their freshness, strings of a larger size may be used with advantage, and particularly when such instruments are in use for orchestral purposes.