Just to add to the discussion re "musette". and I'm assuming we speak of 2 sets of middle reeds to start with. In my stint with Excelsior who usually tuned accordions according to customers' requests, both retail and wholesale --- granted that was many years ago, I was shown a list of the various musette tunings requested by the customers. Apart from "dry or concert" tuning which gives a very slight tremolo as in my Excelsior - (but mine was tuned to A 442 not standard 440 by my request for reasons I may share later). If memory still holds, I think there were about 10-12 different tunings, for simplicity trying to standardize, labelled according to the customers' countries or areas. e.g., French, Italian, German, Cajun, Irish, Scottish... and within each there was a term called high or low.....hard or soft -- terms used depending on the tuner... Of course the professionals were very demanding regarding any hi-end instrument and often visited the factory to ensure their requests were honoured before purchasing. For a slice of humour, here's a bit of a true story.... (I remember one who was adamant that the tuning and keyboard touch were not quite the way he wanted, then after re-tuning and adjustments twice was still not satisfied and left saying he'd return the next day in a bit of a "huff" demanding it be perfect or else! With apologies the manager ensured him it would be done according to his standards.. After he left, knowing the professional well after many years of dealing with him, the manager instructed the tuner and keyboard adjuster to leave the instrument alone and not change anything... Next day, after carefully checking the instrument over and playing it for a few minutes, he said, "Great!! Why couldn't you do this yesterday and save me my time?!!! In opera, we used to call these "Prima Donas"! Not many like these fortunately..
With 3 sets of middle reeds, the sound possibilities are almost unlimited but it takes a real expert to satisfy the most discriminating players - and without ruining the reeds of course... the only limits are losing timbre or destroying the reed...and added weight can be an issue.
My simplistic analogy re accordion sounds and tuning and are like listening to a concert-tuned vs a "honky-tonk" slightly out-of-tune piano in comparing to accordion tuning.
And outside of music, I've found that it's a bit like comparing peppers,, hot, sauces, tabasco, jalapeno, paprika... with dozens of categories and tastes...In other words, define "hot" and "musette"!!!
. My bottom line in music and in food,, "Chaque a son gout!"! Each to his/her taste!
No doubt, there will be reactions but that's what this forum is all about as I've read....
