Michael Clemens asked about rosin for the Mills Violano.  I'm no
Violano expert, but I do have good luck making my own rosin cakes.
I prefer Hill brand dark rosin but have tried others and, depending
on your climate, they may work better.  Hill makes make dark, light
and maybe medium.

I built a wooden mold which I line with aluminum foil.  I press the
foil into the mold with a wooden block just a fraction smaller than
the mold.  I melt the rosin in a stainless measuring cup in the oven.
Set the oven temperature just high enough for the rosin to pour well.
Never use the stove -- the rosin will catch fire and burn.

Each cake of rosin has a foam reinforcement which must be discarded.
After pouring the cakes, let cool and pull the foil to release the
cakes from the mold.  Don't remove the foil until you are ready to use
the cakes.  Get a medium grit clean sandpaper and place it on a thick
pane of glass.  Peel away the foil and gently sand the bottom of the
cakes perfectly flat.  Clean your hands or wear cotton gloves.  I will
post pictures of my mold.

Randy Hayno

 [ http://www.mmdigest.com/Attachments/18/03/14/180314_082655_05B8B60F-A2D6-4FB1-9D5A-63FE62FCB63C.jpeg 
 [ http://www.mmdigest.com/Attachments/18/03/14/180314_082655_EC82F273-2011-453D-A7E2-DA0F21E92271.jpeg 
 [ http://www.mmdigest.com/Attachments/18/03/14/180314_082655_23B62886-6C73-4EBF-B43E-838390596570.jpeg 
 [ http://www.mmdigest.com/Attachments/18/03/14/180314_082655_C3B353B1-2E39-41C2-BB2D-37B964257D6B.jpeg 

 [ Some interesting articles about violin rosin are found at
 [   http://stringsmagazine.com/the-differences-between-dark-and-amber-rosin/ 
 [   http://www.violinist.com/discussion/archive/26990/ 
 [   http://www.warchal.com/the_big_rosin_test.html 
 [ -- Robbie