[Jacob-list] horn products

[Linda]

I separated the bone from the horn a few years ago by forgetting that I'd left the whole thing soaking in a five gallon bucket of a water/lime mix.  The bone (horn core) just slipped out and after rinsing, everything was very clean.  I'd think that you could cook the horn too much, but as I haven't tried it, I'm not sure.

I use the horn part, not the bone part, for buttons - up where the horn is solid.  Where the horn is hollow, you can make dizes.  Someone called me once wanting horns to make shofars, but I didn't have any then.  I haven't had the need for a shofar, so haven't tried to make one.  Mary Ellen, didn't you have a cane or something made from one of Sir Hugh's horns?

If anyone has other suggestions, I'd be interested.  

Linda

On Mon, 18 Nov 2002 16:44:38 -0800, rlynde wrote:
>I know I have asked about horns before. I saved all  the answers
>too. But in the meantime my computer died and I have a new one.
>Besides, I have another question now.
>
>I just butchered the last of this year's lambs. I  cut off the horns
>(2 2-H rams). I boiled them over a propane burner and now I  have
>the 11-12" horn shell and the bone from inside. I want to make
>whatever  products are possible. Buttons must be made from the bone
>part. After separating  the bone and the horn, there is a lost of
>gelatanous stuff on the outside. Do I  scrape off as much of that as
>I can? Can you cook it too much? The pointed end  of the horns is
>soft.
>
>And about the horn itself--how do you deal with  those? Any ideas
>are welcome.
>Robin Lynde
>Meridian Jacobs
>Vacaville, CA
>

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