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Length: approx. 3¾ mins.
, a culinary rag, celebrates the same-named dish so beloved in the Great American Outdoors for which there are a plethora of recipes. The composer has not only given us this splendid Boston Rag but also his own particular recipe which reads as follows:
"Grate the inside of one onion, fry in butter. Add one cup tomatoes, one teaspoon Worcester sauce and one-half-pound of cheese that has been melted. To this add two beaten eggs and a pinch of salt. Serve on wafers which have been heated."
The cover of the original sheet music shows this concoction being stoked-up in an elaborate fondue bowl by a team of diminutive devils.
The rag itself has an AABBACCC form with a 4-bar introduction and an 8-bar interlude between the final C- strains, whereby the AB- and C-strains are written in the major keys of G- and C respectively. In this adaptation for recorder sextet the melodies are shared by the treble and 1st tenor voices. A rag of grated taste!
was published by Popular Music Publishers, Fred Heltman Co.
, Cleveland, Ohio, USA.
A tempo of 80 crotchets/min. is suggested.