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To make violin strings, the gut of a sheep – which could be 30 metres long (over 98 feet) in length – was removed intact. The blood, flesh and fat were then scraped off the outside, the halfdigested grass was squeezed out and it was washed out carefully. The wider end was used as sausage skins, the rest for violin strings. .. More >>
To make violin strings, the gut of a sheep – which could be 30 metres long (over 98 feet) in length – was removed intact. The blood, flesh and fat were then scraped off the outside, the halfdigested grass was squeezed out and it was washed out carefully. The wider end was used as sausage skins, the rest for violin strings. .. More >>
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