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Re: My crazy conlang

From:John Cowan <cowan@...>
Date:Wednesday, January 7, 2004, 13:55
Ph. D. scripsit:

> However, I really wanted to print a trilingual edition. I > wanted to add to original "Anatolian" text. I was planning > to print this booklet via letterpress. I have a couple of > machines for casting handset type, so I selected an 18 pt > sans serif font. I cast several capital letters centered on > a 14 pt body so I could flip them over. I also cast some > letters with parts hanging off the body, then I sawed them > off.
It sort of reminds me of Canadian Syllabics. -- All Gaul is divided into three parts: the part John Cowan that cooks with lard and goose fat, the part www.ccil.org/~cowan that cooks with olive oil, and the part that www.reutershealth.com cooks with butter. -- David Chessler jcowan@reutershealth.com