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  • From: Don Bowen <don.bowen AT earthlink.net>
  • To: bartermn AT epix.net, homestead AT lists.ibiblio.org
  • Subject: Re: [Homestead] air compressor troubleshooting
  • Date: Thu, 21 Jun 2007 20:05:55 -0700

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.
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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.
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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>




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