Martin Howard on sun 11 mar 01
Tom is right that
When they are given as recipes and the RMs differ between giver and
receiver, the glazes alter in travelling.
So, friends, please send them as formulae, not recipes.
Put the recipes, using YOUR RMs, into the computer program, recipe to
formula.
Then post it as a formula.
We can then change it back to recipes using OUR RMs.
We might that way get some of these lovely glazes to travel a little better.
Martin Howard
Webb's Cottage Pottery
Woolpits Road, Great Saling
BRAINTREE, Essex CM7 5DZ
England
martin@webbscottage.co.uk
going on line today, hopefully, www.webbscottage.co.uk
Martin Howard on mon 12 mar 01
I understand Alisa's problem, but when she says
interest into their programs and get the information they need. >
she is making a mistake.
We cannot assume that YOUR RMs, Alisa, are the same as OUR RMs. So we cannot
change your recipe to a formula, which would be the same as you changing the
recipe to a formula. They would differ, because YOUR RMs differ from MINE
and from possibly every member of Clayart.
For those without computer technology the immediate answer is probably to
give us as much detailed labelling of the RMs as possible, as well as the
Frits used. Then we might be able to guess whether it is likely to be vastly
different from our own.
The final answer (ha! ha!) would be for us all to have the same computer
program.
So let's all agree to buy David Hewitts Glaze Book E-Mail
david@dhpot.demon.co.uk and then I'll be very happy to transfer glazes
anywhere, anytime.
David might be happy as well :-) what about a commission?
Martin Howard
Webb's Cottage Pottery
Woolpits Road, Great Saling
BRAINTREE, Essex CM7 5DZ
England
martin@webbscottage.co.uk
www.webbscottage.co.uk There is a useful additional page to David Hewitt's
Glaze Book there which some might find helpful for day to day administration
of glazes.
Martin Howard on tue 13 mar 01
Thanks Alisa. Sorry I didn't explain what RMs were.
It's so easy to make the assumption that we ALL know something, just because
I know it :-)
The answer to help glazes travel, is, as you say, to give the percentage
analyses of each RM and Frit in the glaze, OR give the molecular formula
alongside the recipe.
For myself, I do not take part in most of the glaze threads, because they
are not for my firing cone range.
Martin Howard
Webb's Cottage Pottery
Woolpits Road, Great Saling
BRAINTREE, Essex CM7 5DZ
England
martin@webbscottage.co.uk
www.webbscottage.co.uk
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