Steve Slatin on wed 14 sep 05
Marianne --
I'm too lazy to work this out, so let me cheat and
take a shortcut. VERY hard water is defined as that
with 20 grains of calcium per gallon. Outrageously
hard water would be 40 grains per gallon.
How many gallons of water do you put in a gallon of
glaze? Less than one, right? OK, that was easy,
we'll estimate at the 1/1 level, you've got max 40
grains of calcium in the gallon of glaze.
How many ounces, pounds, or grams of glaze in that
same gallon? Let's say 2 lbs? Now we're working with
40/7000 of 2 pounds, or .0057 of 2 pounds, or .002857
of one pound ...
--- marianne kuiper milks
wrote:
> A question of my own, perhaps related to the salt
> water issue.
> I didn't see whether Bill's answer ties in with my
> question, but it reminded me of a question I had
> some
> time ago, when I made my first glazes. Sad they were
> and so was I. Some (for example) crawled right off
> the
> pot, others had colors totally unrelated to the one
> I
> expected. Here's the question.
>
> We have our own spring. Some people love our water,
> some hate it I think it's clean and real, 'though
> that
> may not be so. (is this why i look so funny??) We
> had
> it tested several years ago (pre-pot making) and
> were
> told that we had high calcium content. That it was
> not
> dangerous, just annoying for the household at times.
> Whatever. We could do bla-bla-bla to fix it. I
> didn't.
> So: is there any chance that my recipes don't work
> right, most but not all of the time, because of the
> water content? Is it important enough to test and
> correct it? Which minerals/chemicals are of
> particular
> influence? I buy my clay in wet form, either
> Standard
> or Laguna. So this is most likely to be a
> water/glaze
> issue, if the water has anything to do with it at
> all.
> Response would be thoughtful on both ends. Thanks.
> Marianne
>
>
>
>
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Steve Slatin --
Drove downtown in the rain
9:30 on a Tuesday night
Just to check out the
Late night record shop
__________________________________
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marianne kuiper milks on wed 14 sep 05
A question of my own, perhaps related to the salt
water issue.
I didn't see whether Bill's answer ties in with my
question, but it reminded me of a question I had some
time ago, when I made my first glazes. Sad they were
and so was I. Some (for example) crawled right off the
pot, others had colors totally unrelated to the one I
expected. Here's the question.
We have our own spring. Some people love our water,
some hate it I think it's clean and real, 'though that
may not be so. (is this why i look so funny??) We had
it tested several years ago (pre-pot making) and were
told that we had high calcium content. That it was not
dangerous, just annoying for the household at times.
Whatever. We could do bla-bla-bla to fix it. I didn't.
So: is there any chance that my recipes don't work
right, most but not all of the time, because of the
water content? Is it important enough to test and
correct it? Which minerals/chemicals are of particular
influence? I buy my clay in wet form, either Standard
or Laguna. So this is most likely to be a water/glaze
issue, if the water has anything to do with it at all.
Response would be thoughtful on both ends. Thanks.
Marianne
__________________________________
Yahoo! Mail - PC Magazine Editors' Choice 2005
http://mail.yahoo.com
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