Editing Embouchure (section)

===Farkas embouchure===
Most professional performers, as well as instructors, use a combination called a puckered smile. Farkas<ref name="artofbrass" /> told people to blow as if they were trying to cool soup. [[Raphael Mendez]] advised saying the letter "M".<ref>{{Cite web|url=http://www.bbtrumpet.com/embouchures.html|title = Embouchures &#124; Pops' Trumpet College|date = 27 July 2004}}</ref> The skin under the lower lip will be taut with no air pocket. The lips do not overlap nor do they roll in or out. The corners of the mouth are held firmly in place. To play with an extended range one should use a pivot, tongue arch and lip to lip compression.

According to Farkas<ref name="artofbrass" /> the mouthpiece should have {{2/3}} upper lip and {{1/3}} lower lip (French horn), {{2/3}} lower lip and {{1/3}} upper lip (trumpet and cornet), and more latitude for lower brass (trombone, baritone, and tuba). For trumpet, some also advocate {{1/2}} upper lip and {{1/2}} lower lip.{{Citation needed|date=December 2008}} Farkas claimed placement was more important for the instruments with smaller mouthpieces.<ref name="artofbrass" /> The lips should not overlap each other, nor should they roll in or out. The mouth corners should be held firm. Farkas speculated that the horn should be held in a downward angle to allow the air stream to go straight into the mouthpiece, although his later text<ref name="farkasphoto" /> shows that air stream direction actually is either upstream or downstream and is dependent upon the ratio of upper or lower lip inside the mouthpiece, not the horn angle. Farkas advised to moisten the outside of the lips, then form the embouchure and gently place the mouthpiece on it.<ref name="artofbrass" /> He also recommended there must be a gap of {{convert|1/3|in|mm|0}} or so between the teeth so that the air flows freely.