Hi, If it isn't a trade secret, I wonder if anybody can tell me how to get scalloped ribs? I know that ribs do tend to scallop a little bit, naturally, when the bowl is put together, but I have seen lutes with an altogether more pronounced scalloping. This feature also appears in a lot of the iconography, such as Caravaggio's well-known lute player.
Thanks! Bill -- To get on or off this list see list information at http://www.cs.dartmouth.edu/~wbc/lute-admin/index.html
