Homestead mailing list

[Don Bowen <don.bowen AT earthlink.net>]

At 6/21/2007, you wrote:
> The troubleshooting guide that came with the new compressor says it
> could be the check valve. Already? I haven't taken it back to Sears yet
> but plan on it this weekend. Does it sound like the check valve could be
> the problem?

The check valve could be stuck shut causing that problem.  Another 
possibility is the power.  Are you running it on the end of a long 
extension?  Another possibility is the start switch, does it always start 
in the same direction or does it sit there and hunt?  Is this an oiless 
with a universal motor or a belt drive?



Don Bowen              Awl Knotted Up                       KI6DIU
http://www.braingarage.com
My travel journal
http://www.braingarage.com/Dons/Travels/journal/Journal.html

I am omnivagant.  
> From don.bowen AT earthlink.net  Thu Jun 21 23:15:21 2007
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Subject: Re: [Homestead] portable, inexpensive saw mills
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Take a late 40s International KB, cut the frame off behind the cab, then 
weld two 50 foot bridge I beams on the remaining frame.  Swing the front 
axle behind the cam and remount the rear axle on about 10 feet from the 
back.  Mount a 20s era Frick double bladed saw mill on the back and now you 
have a portable sawmill.

My uncle built one like that in the mid 50s using the saw mill his father 
bought new and powered with a steamer.  When I was in high school I worked 
off bearer on that thing.  The last time I was in NE Missouri I was told it 
still existed but could not find it.



Don Bowen              Awl Knotted Up                       KI6DIU
http://www.braingarage.com
My travel journal
http://www.braingarage.com/Dons/Travels/journal/Journal.html

I am omnivagant.  
> From Clansgian AT wmconnect.com  Thu Jun 21 23:17:52 2007
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Subject: Re: [Homestead] Garlic scape question
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>     The current USDA processing standards say NEVER home can with oil.

While the USDA regulations must be taken in context to have any use (they are 
written to protect the most foolish moron who might try to can and thus panic 
over many very save procedures, safe if performed by a knowledgeable, careful 
person) this one they probably have right.

Commercial products that are canned with oils generally have a huge amount of 
citric acid or phosphoric acid to prevent bacterial growth.  It would ruin 
the pesto to add those things.  Heat processing would ruin it even more.

A preparation that is admittedly not nearly as good as pesto made from fresh 
scapes, but none the less pretty good, is to dehydrate the scapes (chopped 
first) and later reconstitute them with warm olive oil.  It will never have that 
same green garlic taste, but it also has no water and that intensifies the 
garlic taste.   </HTML>