Introduction If you read Part 1 of this article, you would know that what we call the "tail gut" secures the violin tailpiece to the end pin (a.k.a. tail button). Part 1 ended with the assertion that the tail gut is more important than most musicians realize. Assuming a properly set-up violin or fiddle of at least moderate quality with decent strings and a good bow, NOTHING enhances (or diminishes) the sonority of a violin or fiddle than the adjustment of the tail gut and the material from which the tail gut is made! A luthier rarely sees a traditional fiddle with a properly-adjusted tail gut. Generally, only violins and serious fiddlers who have routine maintenance done on their instruments have a properly-adjusted tail gut. We will get into what "properly-adjusted" really means later. A Brief History of the Violin Tail Gut Violin tail guts have not been made of "cat gut" (actually twisted strips of sheep intestine, just like "cat gut" violin strings) for a long time. The term "cat gut" was actually a joke (probably British); however, the joke status was lost over time...today, the average person believes that cats are actually butchered to make gut violin strings. It is actually sheep that are butchered, if that provides any peace-of-mind. Tail guts of twine saturated with varnish or resin were also used; however, genuine gut continued to be favored. Tail guts, regardless of their composition, were tied to the tailpieces of Baroque and Modern violins for centuries, as...
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