Pat Southwood on sun 28 nov 04
Thanks for the posts, - what a shame, I rather liked the alliteration of =
Lee love, Mike Martino and Norfolk Nuka. =20
Nice to know it has a name anyway.=20
When we went to the Hamada museum I took lots of photos of the thatched =
roofs, for this project.
It looks like they re thatch over the old stuff ?
In Norfolk ( U.K.) they strip the roofs and start again from scratch. I =
have photos, if you are interested I will forward them.
I have spent 10 hrs. so far up a roof in the freezing cold , observing =
and talking. They felt so sorryfor me last week they insisted I came to =
the pub with them at lunchtime and had a brandy, because i was blue!
The sustainability part of the project is that I am raiding their =
burning area for ash.
I have a barn- roof load coming next week.
The Norfolk reed industry is in danger, due to lack of foresight. The =
thatchers are having to import reed.
my husband tells me their is an M.A. project in this.=20
I next get to see my tests on Tuesday so i will take photos and attempt =
to post them.
I am using white St. Thomas stoneware.
The most excited I have been, ceramically speaking, for 5 years.
Lee Love on mon 29 nov 04
Pat Southwood wrote:
>Thanks for the posts, - what a shame, I rather liked the alliteration of Lee love, Mike Martino and Norfolk Nuka.
Here is Hamada's Hagi recipe that I use sometimes. The white is not as
strong as a Nuka white (it is similar to what Mike posted):
3 Dobai (mixed wood ash)
3 Choseki (Feldspar)
4 Waribai (rice straw ash)
>Nice to know it has a name anyway.
>When we went to the Hamada museum I took lots of photos of the thatched roofs, for this project.
>It looks like they re thatch over the old stuff ?
I don't know. I have watched thatching done
(once when the Hamada gatehouse was being rethatched) and it looked like
they were using all new thatch. I know the layers look different but
I am not sure why.
>In Norfolk ( U.K.) they strip the roofs and start again from scratch. I have photos, if you are interested I will forward them.
I would be interested in seeing them. If you go here:
Click on next, four photos total. You can see what
thatching grass here looks like (it is not the same as rice straw.)
Seems softer but is longer. I suppose the length is helpful in the
>The Norfolk reed industry is in danger, due to lack of foresight. The thatchers are having to import reed.
There is plenty of thatching grass here. You often see
it on the banks between the different levels of rice paddys. Hamada
used to rent the field behind his pottery just for the grass to thatch
his buildings. Now Shimaoka rents it, but because he replaced the old
thatched workshop the Winter I arrived (the main beam was cracked) with
a brand new two story traditionally built structure with a tiled roof,
he doesn't need the thatching grass any longer. It gets cut the end
of summer and is burnt in great piles. The traditional carpenters are
hired to do this.
What is in danger are the people who know how to make
thatched roofs. Mostly, what I have seen, is very old men doing the
work. Many crafts are endangered in the same way here. I fear before
long, everything, everywhere, is going to be the same.
in Mashiko, Japan http://mashiko.org
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