How to Season a Leather Smallpipe Bag

The bags I make are made with a leather which is made airtight during the tanning process.  This means that it doesn’t need any additional seasoning.  However, when I’m asked to fettle pipes I’m quite often faced with a porous bag which leaks air.  There are two solutions.  The first is to replace the bag with a new one.  The second is to season the bag to make it airtight.  If the bag is in otherwise good condition then seasoning can often prevent the need to replace the bag.  In this article we’ll look at how I make the seasoning and apply it to the bag.

Northumbrian small pipes are bellows blown rather than mouth blown.  This means the air flowing through the bag is relatively dry and the pipe bag seasoning is different from that used in mouth blown bagpipes.  The dressing used in Smallpipe bags doesn’t have to absorb moisture nor protect the bag from rotting over time. It’s therefore realitively easy to make a suitable dressing as its only role is to block any pores in the leather and keep it airtight.

Seasoning Ingredients

Northumbrian Pipes Bag Seasoning

I make my bag seasoning from the following ingredients-

  • 25g of Beeswax
  • 25g Violin Rosin
  • 25g Vaseline
  • 250ml of Liquid Paraffin Mineral Oil
  • Melt The Ingredients Together in a Tin

    • All of the ingredients are heated in a tin or old saucepan until they have all melted and mixed together.  Be careful – the mixture is highly inflammable and very hot, so leather gloves are a good idea to prevent burns to your hands.

Seasoning the Pipes Bag

With the bag cover removed and all of the removable parts taken out, the bag will just have its stocks in place.  I seal the drone stock holes and blowpipe stock hole with blue tac, and have another piece of blue tac ready to seal the chanter stock hole.

When the seasoning is ready pour about 250ml or the mixture into the bag through the chanter stock.  With a good pouring container this is easy if done with care (remember to wear your protective gloves).  If you need to, you might find a small funnel helps.  Now seal the chanter stock with the blue tac and manipulate the bag to spread the seasoning throughout the bag.  I start by holding it seam edge down and tipping the bag back and fore to spread the seasoning along the inside of the seam.  Then I’ll hold the bag flat and spread the seasoning over the internal faces of the bag.  You can often tell if you’ve reached all areas by feeling the temperature of the leather – it will be warmer where the seasoning has reached.  If needed I add additional seasoning.

Inflate the Bag and Leave to Cool

Next, lay the bag flat and rub/massage the leather so the top side of the bag moves against the bottom side.  This will help ensure the seasoning is fully distributed.  Pay special attention to the seam area.  Next, inflate the bag.  You can do this by refitting the blowpipe and using the bellows.  I inflate it to a high pressure and keep it at that pressure to help force the seasoning into the pores of the leather from the inside. This should be easy to do now as the bag should be fully airtight.  I’ll leave the bag like this as it cools.

Once cool and I’m happy that it’s airtight, I’ll remove the blue tac and carefully clean any seasoning from the holes in the stocks.  This is important as the seasoning will have congealed like soft butter now and needs to be kept away from the reeds when the set is re-assembled.  When clean, the set is re-assembled and is ready to play.

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