Bob Draper wrote:

>I find many Mozart melodies almost unbearably sweet like a sticky toffee
>apple.

Can you give a few examples? A couple of months ago you said that Brendel's
Haydn recordings were too sugary for your taste.  You clearly have a much
lower glucose tolerance level than I do.  If Mozart is like sticky toffee,
what does that make, say, Puccini - industrial strength saccharin?

Felix Delbruck
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