 
 |
Bag seasoning, which has been spoken of earlier, is a liquid that seals the pores and seams of a leather
pipe bag to ensure that it is airtight. The properties of the seasoning also aid in keeping the bag soft
and pliable. It should be applied according to the manufacturer’s instructions, which may or may not
include heating before application. Do not boil seasoning as this can change its properties and cause
damage to the bag.
During seasoning, the hide should be kneaded and rubbed to ensure the mixture
is worked into the hide. With the stocks corked, the bag should be inflated and inspected for air-tightness.
If leakage is apparent, stocks may need to be retied or the bag may need more seasoning. When you are
convinced that the bag is airtight (even a small leak is annoying, especially when you're breaking in
a new chanter reed) the corks should be carefully removed and the bag hung to allow the excess seasoning
to drain. Once all excess seasoning has been drained from the bag, clean each stock to ensure each is
clean and free of seasoning. Excess seasoning may build up on the inside of the stocks causing problems
with reeds and steadiness.
Home recipes for seasoning have long been shared and used with varying
degrees of success. These concoctions may or may not work well. I only suggest that the cost of commercial
seasoning is a lot cheaper than that of a new pipe bag. The following recipe is copied from a catalog
published by Henderson Bagpipes in 1920.
“Cork all the stocks except one. Mix a quantity of
unrefined cane sugar with a small amount of water, melt to the consistency of syrup, and allow (the mixture)
to cool until lukewarm. Blow a little air into the bag to prevent the sides from adhering. Pour in the
mixture, cork up the stock, and rub the bag thoroughly between the hands until the sugar is spread over
the inside. Hang up the bag for a few hours to drip through the chanter stock. Finish by wiping out the
stocks. The bag is now ready to use. This treatment we have always used and found it most satisfactory.
The coating of sugar absorbs the distilled water arising from the hot breath blown in, therefore keeping
the reeds in form. Greasy and oily substances are in many cases used – they have the reverse effect on
the reeds and are not good for the skin. Treacle and sugar should never be used – it penetrates through
and damages the clothing.”
|
|
Interestingly, Henderson came out with their proprietary “NOLEKE” seasoning in a can a few years
later.
Regardless of what you use to season the bag, I would leave you with a word of caution.
Many a good relationship has been severely tested by matter of seasoning a pipe bag. It is better to
season the bag when you are on your own for a few hours. This will give you plenty of time to clean up
should one of the corks give way and seasoning explode all over the kitchen. Also, any fondness for the
aroma is definitely acquired through the love of the instrument.
Many pipers will delight in the
knowledge that alcohol is the recommended disinfectant for pipe bags. (Yes, that is a glass of Jack Daniel's
on my pipe box!) The amount of bacteria and germs that collect and breed inside a hide pipe bag is not
surprising. For sheepskin bags, I recommend a disinfectant every month or two immediately prior to seasoning.
For other hide bags, every month or two regardless. The alcohol content of a cheap grade of whiskey is
sufficient to kill most if not all germs. I usually pour about two shots into the bag and one into myself,
swill it around for a minute or two and pour out any excess. The small amount that does stay in the bag
will evaporate quickly. Under no circumstances should 16 year old single malt Scotch be poured onto the
bag. If in doubt, call me first.
Synthetic bags may be washed with a mild soap and water, and
of course, a shot of whiskey for good measure.
|
|
 |
|
