Seasoning The Pipe Bag

L42B · Post by **L42B** » Wed Dec 08, 2004 6:52 pm

When is it recommended that you season the pipe bag on the Uilleann Pipes. There have been some quiet hot and humid tempuratures in the town that I live in the last few weeks (did I mention humid). I've notice over that time the reeds have become difficult to blow and sound scratchy especially during the change into the next octave. I've had no problems with the set up until now so I'm wondering if the bag needs some work on it.

How do you tell if the pipes need some seasoning? When should it be done and how? Where can I get some? And can you use Highland Pipe bag seasoning?

Cheers L42B

PS: This is not agains Ian's work but a question of general maintenance.

Harry · Post by **Harry** » Wed Dec 08, 2004 6:57 pm

Why not try the v. old and tested method: 4 parts lard to 1 part beeswax.

That should go down well in the Australian climate!

Sorry, I don't have any more practical solutions. I just read a reference to that historical method in an article today is all.

Regards,

Harry.

djm · Post by **djm** » Wed Dec 08, 2004 7:32 pm

This has come up many times. Many have found seasoning is not necessary because UPs are not mouth blown. Others swear by seasoning the bag. Some have suggested it depends on the type/quality of the leather in the bag. Do a search and read through the heated debates. As I recall, Royce offers up a formula that several of the must-season followers tried and found good. You will find this in a search as well.

I do not season my L&M bag, have never needed it, and none of the bags from my pipemaker that I know of have ever needed to be seasoned.

djm

ausdag · Post by **ausdag** » Wed Dec 08, 2004 7:34 pm

I think if the bag is still airtight then you may not have to season just yet. That the reeds are hard to blow may not be related, so I suggest you blow up the bag with you finger blocking the chanter stock and squeeze hard. If the bag doesn't deflate then all is airtight. If it does deflate, slowly, then it could be the blowpipe valve is letting air out, your finger isn't blocking the hole adquately, or your bag needs re-seasoning.

I hadn't re-seasoned the bag since I bought it 12 years ago and only just had it re-done. But some recommend a re-season every 2 or 3 years.

Not that I know much about bag seasoning.

DavidG

ausdag · Post by **ausdag** » Wed Dec 08, 2004 7:39 pm

djm wrote: I do not season my L&M bag, have never needed it, and none of the bags from my pipemaker that I know of have ever needed to be seasoned.

djm

BTW, where do you get L&M bags from? I looked on the website and they say that you have to provide a template. Is this still the case or can I order one without a template?

DavidG

Tony · Post by **Tony** » Wed Dec 08, 2004 8:01 pm

ausdag wrote:.... Is this still the case or can I order one without a template?

DavidG

If you want what Gallagher orders then you don't need a template.
Unless your needs are really critical mailing a paper template in an envelope (with payment) or a diagram of what you need with dimensions should work fine.

Patrick D'Arcy · Post by **Patrick D'Arcy** » Wed Dec 08, 2004 8:11 pm

Liquid latex....... as the old saying goes "It Has To Be Latex!"

PD.

djm · Post by **djm** » Wed Dec 08, 2004 9:44 pm

Better latex than never ... or is that Timex? Maybe it was Exlax. In any case, you can tell L&M you want a UP bag. They have their own standard stock size, or ask for the same type Joe Kennedy gets, or the same type Seth Gallagher gets. They're all pretty close as far as I know.

djm

Joseph E. Smith · Post by **Joseph E. Smith** » Thu Dec 09, 2004 4:21 am

Scroll down to the bottom of this page:

http://www.tartanthistle.com/Bagpipes_p ... _ross.html

This is the bag I use, and living in Central Florida where the humidity is also a factor during the summer (which our friends Down Under are now experiencing), I have never had to season it. Good quality bags. L&M bags have been pretty much the only bag I have used with bagpipes....uh....except for the Canmore gortex bag currenty on my GHBs.

boyd · Post by **boyd** » Thu Dec 09, 2004 5:09 am

WHAT I DO.....

I've seasoned my own bag [when it was 3 years old] and have seasoned a bag for another piper who was selling his set.
A good friend also found his leather bag a bit leaky after 3 years and a vast improvement after sealing it again.

If the bag is leather, the lining or seasoning eventually perishes.
unless it's a neoprene lining [Froment does that, I think].

You need to get some seasoning. I got mine from Andreas Rogge.
Then you heat the jar in a shallow pot of hot water so that the jelly goes liquid inside.
Next, remove the blowpipe valve etc as it's important not to get any sticky gunk in that!!
You need to plug the air inlets somehow....wine corks are usually good for this, cut or shaved to size, but a variety of things can be used...you've got to be inventive.
Pour the hot liquid into one air inlet with the other one already corked.
Wipe the inlet clean and then inflate the bag by blowing...WITH YOUR MOUTH!!!!...not with your bellows. I usually pour and blow into the neck of the bag.
Cork the hole you blew into so that you have a balloon-like inflated bag.
Squeeze firmly to push the liquid into the seams.
Rotate the bag in every direction so that seasoning runs over/onto every part of the bag's inner skin.
I like to uncork the bag at this stage, pour the seasoning back into the jar, reheat, and then repeat the process described above.
After that, I leave the bag inflated and corked for up to 12 hours, and there will be most of the seasoning retained back in the jar for using the next time I might need it !!
I advise cleaning the inside of the inlet where the blowpipe will go so that no seasoning can migrate into the blowpipe valve when you plug it back in and play.

Hey presto!!

Boyd

L42B · Post by **L42B** » Thu Dec 09, 2004 5:19 am

Does Na Piobari Uilleann supply pipe bag seasoning via their online shop? I did a leak test and the bag went down very slightly. I couldn't hear air gushing out of the bag (or anywhere else on the set). That's what makes me think the bag needs seasoning. I'll ring Ian Mackenzie early tomorrow and ask what he thinks. If in dowt contact the maker.

Cheers L42B

GaryKelly · Post by **GaryKelly** » Thu Dec 09, 2004 5:27 am

The bags take a great deal of washing. They must be washed first in
running cold water, then plunged into boiling water and after that, they
must be scraped. Take great care of the bag which is to be filled for if it is
damaged it is useless. When you are satisfied it is as clean as you can
make it, let it soak in cold salted water overnight. The pluck must also be
thoroughly washed; you cook it along with the little bag.

Boil the pluck and the little bag in a large pot with plenty of water,
(leaving the windpipe hanging over the side of the pot as this allows
impurities to pass out freely) for about an hour and a half before
removing it from the pot and allowing it to cool. Reserve the cooking
liquid for later use.

When cold, start preparing the filling by cutting away the windpipe and
any gristle and skin. Use only a third of the liver and grate it, then mince
the heart, the lights, and the little bag. It may be that you find that the
heart and the king's hood are not boiled enough in the hour and a half,
and if so, put them back in the pot and boil until tender.

Chop finely one-half pound of beef suet.

Toast three handfuls of oatmeal (finely ground oats, or rolled oats; NOT
the "instant" or "quick cooking" oats) on a cookie sheet in the oven, and
then mix all the ingredients - minced lights, grated liver, minced heart,
minced king's hood, suet, oatmeal, salt and a good shaking of black
pepper. Make this into a soft consistency with the water in which the
pluck,etc. was boiled; then place into the bag. Fill only a little over half full
as the mixture swells. Sew up the bag with strong thread and it is now
ready for cooking.

The haggis should be served on a platter without garnish or sauce.

Joseph E. Smith · Post by **Joseph E. Smith** » Thu Dec 09, 2004 5:31 am

A product I used with great success on GHBs, was something called Sil-Seal...a silicon based bag sealer. Worked like a charm without the mess of treacle and dried very quickly. I do not know for certain if it is still produced, but it was 'da bomb'.

Joseph E. Smith · Post by **Joseph E. Smith** » Thu Dec 09, 2004 5:32 am

GaryKelly wrote:The bags take a great deal of washing. They must be washed first in
running cold water, then plunged into boiling water and after that, they
must be scraped. Take great care of the bag which is to be filled for if it is
damaged it is useless. When you are satisfied it is as clean as you can
make it, let it soak in cold salted water overnight. The pluck must also be
thoroughly washed; you cook it along with the little bag.

Boil the pluck and the little bag in a large pot with plenty of water,
(leaving the windpipe hanging over the side of the pot as this allows
impurities to pass out freely) for about an hour and a half before
removing it from the pot and allowing it to cool. Reserve the cooking
liquid for later use.

When cold, start preparing the filling by cutting away the windpipe and
any gristle and skin. Use only a third of the liver and grate it, then mince
the heart, the lights, and the little bag. It may be that you find that the
heart and the king's hood are not boiled enough in the hour and a half,
and if so, put them back in the pot and boil until tender.

Chop finely one-half pound of beef suet.

Toast three handfuls of oatmeal (finely ground oats, or rolled oats; NOT
the "instant" or "quick cooking" oats) on a cookie sheet in the oven, and
then mix all the ingredients - minced lights, grated liver, minced heart,
minced king's hood, suet, oatmeal, salt and a good shaking of black
pepper. Make this into a soft consistency with the water in which the
pluck,etc. was boiled; then place into the bag. Fill only a little over half full
as the mixture swells. Sew up the bag with strong thread and it is now
ready for cooking.

The haggis should be served on a platter without garnish or sauce.

Good man gary.

Tony · Post by **Tony** » Thu Dec 09, 2004 7:00 am

A US source for neatsfoot:
http://www.mrboots.com/general_store/itemkiwi-nfo.html
and a US source for beeswax:
http://www.beeswaxco.com/