There are two kinds of oboe players - those who soak their reeds in water (aqua fresca) and those who soak their reeds in saliva (aqua non so fresca). This is a decision one has to make in the personal recesses of one's heart (or possibly liver). I'm a member of that hearty crew who uses saliva only, sometimes alluded to as "spitola."
One can see that the diet one ingests is of the utmost importance in the quality of saliva offered in the breaking in and breaking down of the reed, since saliva and the enzymes produced will digest the cane. Some feel this is probably the one most critical factor in making reeds, contrary to "Sprenkle and Ledet", Hedrick etc. They, of course, would never reveal this secret since it would expose their treatises as being useless.
Here for the first time real basic information is being presented and not just hinted at. I think we live in a time when a new breed of oboe player exists and is willing to share his secrets. We've all heard of the French men who soak their reeds in wine. Many a truth is said in jest. The answer is to drink the wine first: remember you are what you eat.
My careful research has shown that gin and cigars are of vital importance. This goes for male and female alike. There have been very few exceptions to this basic diet; those who have substituted vodka and cheroots have usually paid the price by having "Tombeau" put on the program. The Gods move in strange ways. (I don't know what the above two sentences mean but let it cook for a while.)
Contrary to popular belief, one doesn't prepare for "La Scala di Seta" by eating an Italian meal or "Tombeau" by eating French. This goes far beyond territorial borders. I have seen with my own eyes a famous oboist eat a corned beef on rye in the Carnegie deli and then go in to Avery Fischer Hall and play a marvelous Romanian Rhapsody.1 Did he have a pastrami? NO, he had a kosher corned beef. Come to your own conclusions.
Those of you who are eagerly awaiting my new book, Sex and the Oboe Reed, please send three perfect reeds to Robert Lehrfeld at 4100 Massachusetts Ave. N.W., Washington, D.C. 20016. The reeds do not have to crow to "C" natural in three octaves.
Some of the intriguing chapters discussed - Chapter 1, "Should You Do It Before or After The Concert?"; Chapter 11, "Should You Do It During The Concert?"
ENDNOTES
1. See Caravaggio's "Feast of the Frustrated Musicians" at the Staatliches Institut fur Musikforschung in Berlin.
2. A gratis multiphonic fingering.
* Perceived by string players as A-flat.
*Perceived by brass and woodwind players as B-flat.
NOTES
Tools for reedmaking are available from Hofritz Cutlery shops, ask for "Swiss Army Knife". There is a corkscrew and bottle opener on this fine precision tool. No real oboe player needs anything else.