Thanks for that explanation. I can see what you meant now.I think that the 2 
peice would definitely hang better if cut that way. It can even make the 
slit/peek-a-boo area easier to align.Sincerely, Rebecca Rautine> From: [EMAIL 
PROTECTED]> Date: Fri, 6 Jun 2008 20:13:55 -0400> To: [EMAIL PROTECTED]> 
Subject: Re: [h-cost] 2 piece sleeves> > > In a message dated 6/6/2008 3:27:26 
P.M. Eastern Daylight Time, > [EMAIL PROTECTED] writes:> > 2 piece, vertically> 
> > ****************> > A shape that evolved obviously to accommodate the 
natural curve of the arm > when at rest by one's side. For centuries the 
outside seam falls at the > shortest part of that arch: from where your arm 
meets your chest down to the mid > point of where your arm "folds" on itself 
when you bend your elbow to the wrist > bone where the metacarpal bone for you 
thumb attaches. The longer outside > seam usually runs from a little higher 
than where your arm attaches to your > torso in back, at the shoulder blade, 
across the bony part of the elbow to the > protruding bone of the wrist. 
Matching the seams on the bodice was not really > a concern. The way one's arm 
hangs was the deciding factor.> > It's interesting how the earlier 
versions....all the way to the 19th > century.... are two identical curved 
pieces, the difference being the top piece had > a sleeve head and the under 
sleeve piece is scooped out to eliminate fabric > under the arm. Otherwise, 
it's the same curved piece. Indeed sometimes the > above the elbow part of the 
sleeve in the back is a straight seam. It could be > cut on the fold [and is 
sometimes] without a seam at all until after the > elbow. The shorter inside 
curve usually is a curve from the shoulder to the wrist. > > Still even later, 
like the late 19th century, especially on men's coats, the > under sleeve piece 
becomes narrower than the top piece, nudging both seams > to the underside of 
the sleeve.> > > > **************Get trade secrets for amazing burgers. Watch 
"Cooking with > Tyler Florence" on AOL Food. > 
(http://food.aol.com/tyler-florence?video=4?&NCID=aolfod00030000000002)> 
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