Chris,
There is no reason you can't use a "trough-carved" body like you
propose. One of the types of Ukrainian lira is made in this manner
and it seems to work fine (although I don't know how the sound would
compare since it's been over a year since I heard one in a
recording). I have tried to find an image for you (I've seen a number
in the past) but I can't find one at the moment. Instead I keep
finding the other type which has sides made from separate pieces
inserted into braces. Vlad, a list member who is of Ukrainian
heritage and who also builds instruments, may know more, but his wife
recently gave birth and I don't know how much he is paying attention
to the list at the moment.
By the way, the following image may give you some ideas:
http://www.stefciu.com/stefciulira_files/image005.jpg
I don't know the source of the image, but there are a number of HG
forms on it that I don't recognize right away.
-Arle
On Feb 23, 2007, at 9:46 AM, Chris Nogy wrote:
I have made several hollowed bodied instruments
www.nogy.net, look at the rebec or the crwth or the citole or the
lyre pages.
But this instrument, the citole from the Cantigas, is one of the
design starting points I am trying to explore, as well as King
David's Crwth, the gittern from the British Museum, etc... These
instruments were popular and common body shapes, I assume that it
would not be out fo the question to build a gurdy with a shape
similar to other instruments that were being built.
I am just really curious to know if this method has any specific
design characteristics that would make it unsuitable for a gurdy (a
medieval gurdy, not a modern one).
I have wood in sufficient dimension and am experienced in making a
jointed body in his style as well. I know that if it had to be a
jointed carved body, then it would have to be jointed in 3 sections
so that the axle would have the full support fo the center. But
for a smaller gurdy, which most of the medieval illustrations I
have seen seem to imply, there are lots of species of hardwood that
grow large enough and can be seasoned well enough to do this job.
Chris
