Tonight, we’ll read about selecting wood from “Violin Making” written by Walter H. Mayson and published in 1909.

The modern violin first appeared in 16th-century Italy, evolving from earlier bowed string instruments like the medieval rebec and Renaissance viol. Over time, it became both a tool of virtuosity and an object of cultural symbolism, equally at home in a grand concert hall or a lively village square. While the word “fiddle” is often used interchangeably with “violin,” its music spans a surprisingly wide range—from Western classical to folk, country, jazz, and even many non-Western traditions.

For centuries, violinists and collectors have prized instruments made by legendary families such as Amati, Guarneri, and Stradivari. These instruments inspire almost mythic reverence for their tone and craftsmanship, with qualities that have resisted precise scientific explanation. While modern luthiers continue to challenge the old masters, a Stradivari remains a benchmark of beauty and rarity—one selling for £9.8 million (about $15.9 million US) in 2011 still holds the record.

Walter H. Mayson, the author of tonight’s text, was an English violin maker who entered the craft relatively late in life, beginning at the age of 39. His book, published after his death, distills a lifetime’s devotion to the art, offering practical instruction and insights into the materials and methods behind the making of fine violins. In this excerpt, he turns his attention to one of the most crucial stages of the process—choosing the wood itself.