Title	Ecole ou Méthode raisonnée pour la Harpe adaptée par le Conservatoire : 1ère partie, œuvre 91
Author	Naderman, François-Joseph
Place	Paris
Publisher	Richault
Year	[ca. 1860]
Plate	14068.R.
Physical Description	131 p.

Language	French
Type of Harp	Simple Action Pedal Harp
Target Audience	Adults
Speed of Progression	Fast
Structure of Method	Chapters on the fundamental techniques of the harp
Type of Illustrations	Drawings
Style of Music	Classical
Musical Structure	Exerices; Studies
Elements of harmonical Theory	No

Introduction	1
Position of the Harp	2
Tuning	8
Elements of Musical Theory
Beginning with 1 finger
Beginning with 2 fingers
Beginning with 3 fingers
Beginning with 4 fingers	3
Intervals	4
Chords, 3 fingers
Chords, 4 fingers	5
Pedals / Levers	7
Glissando
Harmonics	10
Scales	6
Slides
Arpeggios
Trills, Tremolos, Bisbigliandi, Ornaments	9
Muffled Sounds	11

" To acquire a big instrumental talent, it is necessary to be engaged in two studies: that of the Music and that of the instrument. ". It is advised to learn the music theory at first .. " I thus dedicate this work only to the teaching of the harp "

Introduction on the history of the harp, then argumentation on the preference of the author for the harp with simple movement with regard to the harp with double movement pedals.
Presentation of the harp, its tessitura, strings, etc.. The position of the body, then the fingers on strings.
Chapters on every technical subject of the harp with exercises to assimilate the difficulty. Many explanatory texts and advices in the execution.
Chapter with small studies on every subject, then longer studies mixing the difficulties.
The last chapter is dedicated to demonstrate the possibilities of modulation of the harp to simple movement pedals.

The method or the school is in 5 parts: sonatas, studies and exercises. This exercise book is the 1st part.
Many text with detailed explanations on the technique of the harp.
Learning 3 against 2
Difference on the vocabulary : scales of 12 notes is «roulade » and Slides is « coulé »