Stone Age Hand Drill Friction Fire With Stuff Gathered on the Spot

Here is a video I put together for an instructables.com contest.  The contest topic is survival.  I'll be doing more on this subject in the future as well as on making and using basic stone tools.  I love the hand drill method.  More people are familiar with the bow and drill, but many of us hand drill nuts are not so nuts about the bow drill method.  It is way more complicated, way more prone to failure, requires a string and it's a lot of work to use.  If you need some serious cardio workout, make a bow and drill fire kit!  Not that hand drilling can't be a whole lot of work too, but...  I'll eventually have tested hand drill kits for sale here on the website, once I collect some good hearth material. 

That's it for now.  I'm trying to make a couple more instructables projects for other contests and are ending soon.  Gotta go get on that.  Wish me luck!


Posted on October 25, 2015 .

Natural Leather Tanning, Common Mistake # 1, Not Insuring Free Access of Liquors to the Skin


I see the same mistakes made over and over in tanning leather.  This is the first in a planned series of video/blog posts on the most common of those mistakes in no particular order.  I'll just make them when I have time and energy and happen to be doing something that I can shoot video footage of.  See the tanning/leather/skinworking page of this site for all my tanning stuff.

 

I was recently preparing to put a skin into bark solution and thought it a good opportunity to talk about a common problem that home tanners run up against.  Though the problem can manifest under varying circumstances, it is essentially that tanning solutions are not always given the opportunity to act evenly on the skin.  One of the most common ways this problem manifests for home tanners is in using containers that are too small causing the skin to wad up in the bottom so that the solution can’t reach all the folds.  Another common one is simply failing to stir and move the skin at appropriate intervals.  Another, which I forgot entirely when shooting the video, is putting skins with dry spots into solution or failing to make sure the solution penetrates any dryish spots when it is first put in.

 

 

Why it’s a problem:  Tanning is largely a process of various chemical actions on the skins.  We may be soaking the skin in lime or ashes to de-hair it, soaking it in brains to saturate it with fatty acids for softening, soaking it in bating solution to soften it or soaking in a bark solution to tan it with tannic acid.  In any case, the solution must simply be allowed to do it’s work by contacting the skin evenly.

 

Common Manifestations of This Problem 

wadding skins up in small containers is a common mistake.  this tub is large enough to tan this deer skin, but it still has to be moved around.  A bucket could be used, but it is really too small and the problem would be multiplied.  Home tanners just are not operating on a scale that allows for using really large containers, or constant movement as is possible with the large revolving drums used in tanneries, so we have to tend our skins at appropriate intervals.

One common way this problem manifests is when home tanners stuff skins into small containers.  Small containers, like buckets, will cause the skin to wad up tightly in the bottom.   Anywhere the skin is touching itself, the solution can’t reach it.  This is like making tie-dye where the fabric is knotted and bunched together so the dye can only reach some parts of it and not others.  That’s great if your a hippie, but not if you want an evenly tanned skin.  Use containers that have a little bit of room so the skin can swim around in there some and not have as many places where it’s folded onto itself.  You'll still have to move and tend the skin, but it will work better the larger the container is.  As home tanners, we can't afford to use very large containers, because they require a lot  more liquor, but there is a compromise such as the deer skin above stuffed into a tub.  There is enough room to stir it pretty easily and it's not jammed in there as tight as it would be in the bottom of a bucket.

A skin stuffed into a tub of tanning liquor and left overnight.  More time would not have improved this situation.  The skin would have used up all the liqour and even if more were added, it would still not reach those folds unless the skin was stirred at intervals.  This is not tie-dyeing.  Tanning liquors must be allowed to act on the skin.  A similar effect can happen in other solutions, but it's very obvious in this one.

Another common way into this problem is just not stirring or manipulating the skins.  Unless you can get the skin completely spread out, there will be places that it is folded upon itself.  In order to have every part of the skin being acted on by the solution at least most of the time, it must be stirred.  How frequently depends on what kind of solution, but there is no situation I can think of where you can stir it too much.  A particularly important time to stir is when putting skins into tannin solutions for the first time.  I like to stir every hour or two for the first day to get the skin evenly colored.  After that, more handling will make the skin tan faster, but the tanning slows down and the skin can be moved a lot less.  Still, any other manipulations like removing the skin and draining it for a while, stretching it, more lengthy stirring and scraping over the flesh side of the skin, will ensure even action of a solution and in some cases cause the process to proceed more quickly.  Just make sure when the skin goes back in that you stir it or stretch it enough to thoroughly re-soak it.  For that matter, be sure that any time you put any skin into any solution, you are sure there are no dry spots and it is completely saturated.

Scraping over the flesh side of skins once or twice during tanning can really open up the fibers and allow for faster tanning.

There are very few times in tanning where skins were traditionally left for very long periods of time without any manipulation at all.  In a process called “Handling” skins were often removed from solutions and then put back, often with a period of time resting out of the solution.  At other times, skins were stirred, sometimes frequently, or even for hours at a time, or walked on in or out of the solution.  Later, tanneries got large rotating drums, rockers to keep skins moving and pumps to keep solutions circulating to replace much of that manual labor.

This is a still I lifted from a cool video of an ancient Moroccan tannery that is probably still functioning just as it has for hundreds of years (or longer?). This worker is treading skins in a dye pit, but it could just as well be some other solution.  We have the luxury of taking a little longer but in many cases the more the skin is moved, the faster the solution can work on the skin.  In the case of dyeing like this it would also be necessary for even coloring.

It's hard to say what is going on here for sure.  It looks like these guys are tanning or dyeing calf skins.  They may just be moving the skins to a new solution, but piling skins like this to drain of their own weight for a while before replacing in solution is mentioned in the old tanning literature over and over again.  If you watch any of these many videos of Moroccan tanneries, large piles of skins like this on the edges of the pits are a very common sight.  It is likely that many of them are "handled" like this daily.  In this scene, they are putting the hides into the pits and the worker in the pit is treading them down flat on the bottom.  Simply laying skins away in there and leaving them would not effect the same result unless they are layered with quantities of crushed bark between each skin.

As a home tanner, you can get away with quite a bit of procrastination.  For instance, I don’t handle my liming skins very much once they are well underway and that usually works out okay.  I often don’t handle skins in bark solution as often as I should, but in the long run, it’s enough to get the job done.  But most of us end up procrastinating way too much.  Sometimes it works out, but often skins are damaged or incompletely processed.  Solutions can also become weak and need bolstering, but that’s will have to be addressed specifically elsewhere.  The take home message here is to keep it all moving

Keep the skin moving so that the places where it is folded over are constantly changed.

and...

Keep the solutions (especially tanning solutions like bark solution) moving through the skin by stirring and stretching if necessary, or by removing some of the liquid from the skin by scraping or draining before replacing it in the liquid.

Natural chemistry can do a lot of neat work for us, but only if the substances in our tanning solutions can reach the skin.

Posted on October 22, 2015 .

Wood Splitting Series, Part 2: Tools

This series will be almost solely about using splitting mauls, with a nod to axes and wedges.  Splitting with a hydraulic splitter v.s. hand tools is discussed in part one, the introduction.  If you are out in the wilderness with an axe, then you need to use that, but the maul is a much better tool for splitting a lot of woods.  An axe is designed to bite deeply and cut across the grain of wood, not to split it apart.  An axe made for chopping is acceptable in some cases, and even good in others, but not purpose made for heavy splitting.  There are splitting axes that are fatter, but they are kind of stuck between two jobs and I’m not sure what the advantages of a splitting axe are over a maul are.  I don’t think I’ve ever used one, so I wouldn’t really know.  They seem like a partial modification of an axe that hasn’t quite evolved all the way into a purpose built splitting tool.  For the wood I end up splitting a lot, I’m sure a splitting axe is more likely to get stuck.  That’s not to say they aren’t useful.  I’m sure it is just contextual.  See this link for a cool example of splitting wood using an axe by Eustace Conway, subject of the book The Last American Man.  This technique would not work very well on a lot of the wood I end up splitting.  Again with the context.

 

There are a lot of special maul designs out there, most of which I haven’t used.  One that I have used and am not a fan of, is the huge heavy triangle of steel, sometimes called a monster maul.  Yes, it may hit hard from all that weight, but you have to pick it back up and throw it around over and over and over again, while most of that time the extra weight is overkill.  Those monster mauls also have a steel pipe for a handle, which simply sucks.  They transfer more shock to your body.  A tool handle should flex so that it absorbs some of the shock of the blow instead of transferring it all into your body.  Lastly, they never stick.  You’d think that’s a good thing, because you never have to pull them back out, which requires energy.  But when a maul fails to stick and bounces off, I find it very jarring, no matter what type of maul it is, but more so if the handle is a steel pipe.  Your mileage may vary, but if I owned one of those I’m sure it wouldn’t see frequent use.  Maybe that type of maul could come in handy sometimes, but as an only splitting tool, it doesn't make much sense to me.


The Fiskars maul I have was given to me, and I’m not crazy about it, though you will read rave reviews all over the net.  The handle is too short on the small model I have,  which is a total deal killer.  I don’t like the balance or the feel of it all that well anyway.  It is weighted heavily forward so it points down easily, but that makes it awkward to swing around, making it a poor fit for my style of splitting.  It has no eye, so when the plastic handle eventually breaks it can’t be replaced, at which point it’s just a wedge.  It also has a thin bit which is more fragile.  I could see it working really well with a long handle and maybe on not super hard to split wood, but I wouldn't want to abuse that edge too much like I do on my regular maul.


The maul I’m using currently is medium in weight, so it’s not too hard to throw around, though it’s plenty heavy enough to do a lot of work.  The head is just one I grabbed out of my metal scrap pile, where there are several more, probably none of which I paid for.  I’m sure there are improvements that could be made and probably have been.  Out of all the tools I’ve tried, I have still always migrated back to a basic medium weight maul, and lets just say that I’m not highly motivated to look for something better.  This essential design has stood the test of time for a reason.  If I had a bunch of money, sure I’d like to get a slew of different splitting mauls and test them all and figure out what works the best.  Looking for a better design is not motivating though since my basic maul does the job quite adequately.

Standard American splitting maul.  No doubt it could be improved a little, and that even sounds like a fun project I'd like to undertake sometime, but it works well enough that I'm not motivated to throw money out to find a better design.  Aside from the handle, it was free.

 

I love wood handles and I have made a lot of my own.  Splitting mauls is one place that I’m in favor of fiberglass handles though.  Wood handles on a splitting maul are very vulnerable.  The main enemy of wooden handles is hitting them on the piece of wood you're splitting.  Eventually they become splintered and break.  They at least need a rubber bumper or some kind of guard, or to have rawhide shrunk on at the neck.  Another heavy stress on them is pulling them out of the wood when they stick.  With a fiberglass handle, I don’t even have to be careful, which makes splitting much more efficient.  The handles come with epoxy.  If the head ever comes loose, just use any epoxy to fix it.  There are lots of splitting maul heads floating around out there on which someone busted a wooden handle and never replaced it.  I have a pile of them.  If I lost the one I’m using now, I’d just go grab another one out of my stash and buy a fiberglass handle for it.  I do prefer the feel of a wooden handle and, if anything, my fiberglass handle is a little too flexible rather than the other way around.  The advantages of wood in feel, and even function, still don’t outweigh the remarkable durability of fiberglass though.  If I need or want to, I can always revert to wood, but my splitting efficiency would go way down.  I would have to be much, much more careful about how I use the tool, and spend more time knocking the maul out of the wood when it sticks rather than just yanking it out.

 

In my considerable opinion, a maul bit should not be too thin.  If it is too acute, like an axe, it will be more likely to stick in the wood and require some screwing around to pull it back out.  It will also be more fragile.  I like to split at ground level for convenience most of the time, so my maul edge is getting slammed into the dirt and gravel of the driveway over and over.  A relatively acute edge is not going to hold up to that kind of abuse and will dull more quickly.  It may even chip.  This is a compromise and I’m not going to pretend to know exactly what the best compromise is in terms of an angle.  I rarely measure the angle of any edge when I’m sharpening.  If you are sticking the maul deep into the wood frequently, and having to wriggle it out, think about using a maul with a more blunt shape.  It will stick sometimes, and almost any maul will stick in very spongy, soft, wet wood, but in most cases, when the maul sticks, it should not stick too deep and it should be relatively easy to unstick most of the time.  If it’s sticking deeply over and over, you are wasting a lot of energy pulling it back out and should think about a more obtuse tool.  To me, there is a compromise between a tool that always bounces off and one that almost always sticks.  A tool that bounces off occasionally and sticks occasionally, but does neither too often, or too extremely, is the compromise embodied in many of the standard splitting mauls I’ve used.

 

And lets talk about sharpness of the edge for a second.  The edge of of a maul doesn’t need a fine grind.  It just doesn’t make that much difference.  Yes, there is a point where it is too blunt and time to dress it back up, but it’s not a cutting tool.  It’s a splitting tool.  It has to be sharp enough to easily start the split, but after that the edge is not even touching the wood.  The wood is wedged apart by the sides of the maul once the split is started.

 

Wedges.  I don’t use wedges very often.  In fact, if I own any, I’m not sure where they are.  If I wedges to split a long log or something, I just make some out of whatever wood is handy.  Or, if I'm splitting something small, I use an axe or hatchet and pound on the back with a wooden mallet.  I find that with good technique and strategy, I can split most pieces of firewood without a wedge.  If a piece of wood is so hard to split that I have to bust out a wedge, I’m more likely to toss it in a pile to burn in a bonfire at a party, or sometimes I toss them in a gully for erosion control.  I just don’t get excited about using wedges either.  It’s not as fun as splitting wood with a maul.   Part of that is that I'm impatient.  Using a wedge is also loud enough that you should wear earplugs, just another thing to have on hand and have to deal with.  Still, wedges are really remarkably effective and are great to have around when you encounter something really tough.  They’re also going to be handy until your technique develops, or if you don’t have that much wood and have to split every piece.  They are also good for people who are just not strong enough or experienced enough to power through more difficult splits, especially in tall firewood rounds.  You can use an old axe head, but don’t use it if it’s a nice one.  The back will mushroom and the eye may eventually bend out of shape.  you’ll find axes like that all the time.  It’s almost uncommon to find one that is not beaten up at least a little on the poll (back).  most of them are still salvageable, but eventually they will be completely ruined if that kind of abuse is kept up.  So, if it’s a nice head, save it for someone to use as an axe someday.  Axes are actually cool again now, reflected by ebay prices.  The shape of an axe isn’t ideal for splitting firewood anyway.  Typically a fatter wedge will work better, again depending on the wood.

 

Wood splitting is dangerous, though not nearly as dangerous as using a sharp axe for chopping.  Be aware that as you beat on a metal wedge or old axe head with a metal sledge, or the back of your maul, it will begin to mushroom.  Eventually, these bits of metal will bust off and go flying.  Seriously, they can really zing off of there like a bullet.  You should grind them off occasionally, and of course you should wear safety goggles.  Personally, I choose not to wear eye protection when splitting wood, but when I’m pounding on a mushroomed axe or wedge head, I always wear goggles.  The mushroomed metal should be ground off every once in a while.  It is also quite possible to send chips of wood flying into your face when splitting with a maul, but not commonly enough to make me wear googles.  No doubt there is a risk though.  These are personal choices.  A maul may be dull, but it can be used to hurt yourself with its weight and momentum, so watch where that tool is going to swing if you miss or follow all the way through the split.

 

So to sum up, if you use a very heavy maul which is overkill for most of the wood that you split, you will be using a lot of extra energy unnecessarily by picking it up and throwing it around over and over again.  My experience splitting wood year after year has led me in the direction of a pretty standard medium weight maul as the sweet spot for general use, although that may be largely specific to my circumstances.  It is heavy enough to blast through some hard splits with good technique and repeated blows, but not so heavy as to be too burdensome most of the time.  Regardless of anything else, I can say from experience that the medium weight maul, used strategically and with skill is a good workhorse.  If you need to or want to use a gigantic heavy maul, reserve it for really heavy splitting.  If you do most, or all of your splitting with a medium weight maul, it will make you good at splitting wood, because you’ll have to be on your game when you split difficult pieces.  It is also blunt enough not to get stuck very often, but not so blunt as to bounce off and shock your arms, though both will happen occasionally, which just proves my point that it’s in the middle of those two extremes.

 

There is no reason to adopt my opinion as yours.  In fact there are plenty of reasons not to.  Be open to whatever comes along that works.  That’s what it’s about after all.  What works for me may not work for you.  I’m not conservative about this stuff at all.  I like trying new tools if just out of curiosity.  I think a 6 pound maul with a fiberglass handle is a good starting place, but it may even be overkill if you are splitting straight grained soft woods most of the time.  

 

Finally, there are always these videos of new splitting maul designs and various gimmicky wood splitting techniques and devices floating around on facebook and on forums.  I doubt any of them are a huge improvement over a good standard design.  Any advantage is good, but they won’t make up for a total lack of skill and understanding of strategy, or do the work for you.  In the next installment we’ll look at how to use the maul, and after that at the nature and composition of wood and strategies for tackling various situations.

 

I'd love to hear your comments about what works for you.


Posted on October 18, 2015 and filed under tools, firewood, Homesteading.

Grape Tasting Notes 2015, and a sneak peek at my New Apple!

Grapes are a miracle.  They often produce enormous quantities of fruit packed with precious sugar and flavor with very little input.  I recently attended a grape tasting at local fruit enthusiast Richard Jeske’s house.  He and his wife host this tasting almost every year, where he collects other peoples opinions on his collection of grape varieties.  I can relate.  I’m always curious about what people think of the apples I grow.  I hold impromptu tastings and hand them out when I go places.  Richard has other fruit trees, vines and bushes, but his main interest and efforts have been among grapes.  He generously prints up a list with descriptions and brings cuttings to the Boonville scion exchange each winter to give away.  He is the reason I have any good grapes here.  He's been doing with grapes for a long time, what I've been doing with apples here for a shorter time.  He also sells rooted vines.

There were 30 grape varieties on the main tables.  I went through systematically and wrote down my favorites.  I plan to put in more grapes here, and have been meaning to go back to this tasting and then get cuttings for everything I like so I can further test them.  I have 4 varieties here now all of which are pretty good to excellent. and two of which I’ve already reviewed in youtube videos, linked below.  Here are my favorites from this tasting.

 

Blue/Purple Grapes

 

Enormous fantasy grape and raisin.  This guy had a big hand!

Fantasy:  This grape is huge and seedless.  It has a crunchy texture, which I like.  The flavors are mild, but very pleasant.  It makes gigantic grapes, which is cool, but they take a long time to dry.

Saturn:  This is similar to Fantasy right down to the shape, except that it is smaller.  It probably had just a little bit more flavor.  I will probably grow both of them.

Mars:  This is a big, seeded grape.  It is flavorful, but I’m not sure I can describe it. There were other similar large round blue grapes, but this was just the one I liked the best, though not by a large margin.  I think the juice would be excellent.

New York Muscat:  A very flavorful muscat cross.  It has good muscat flavor, but without the harsh dusty flavored, or coarse unrefined animal like musk that some of them have.  One of them, St. Vallier, tasted like laundry soap, but the woman next to me though that was the best grape ever.  Different strokes.  I’m not a huge muscat fan and most of them didn’t appeal to me.  I’m sure this one would make amazing juice.

Summer Royal:  Large round and crunchy.  I don’t remember much else, just that I liked it.  Like many of the large crunchy seedless grapes, it's not overflowing with sensational flavor.

Glenora:  This is a small crunchy blueberry shaped grape.  I really enjoy it, though it is finicky to eat because many of the fruits are very small.  It also tends to fall off with the stem attached, which makes it harder to process.  I will keep a vine though for sure.  I wouldn’t plant more than one though.  Video review here.

 

Green Grapes

 

Interlaken:  I already have this one.  It is similar to Himrod, which I also have, but I like the Interlaken better.  It is a soft textured seedless green grape.  My friend, local fruit expert and keeper of Feijoas Mark Albert also grows this in the hotter valley and swears it is the best thing going for reliability but also being of high quality.  It is a very good grape.  It’s not exciting, but my vine is also vigorous and productive and good eating.

Golden Muscat:  This is another muscat on the mild side.  Extremely sweet, soft, seeded.  Again, no doubt would make an amazing juice.  This is a crowd favorite.

Delight:  Delightful crunchy seedless grape.  Richard says it makes a small compact vine.

 

Red Grapes

 

Reliance:  This is my favorite of the four grapes that I already grow here, and Richard says it is very popular at tastings.  So, I’m already a big fan and did a video review last year.  It has some muscat flavor, but uniquely so.  I highly recommend it.

Beautiful, delicious Reliance

Swenson Red:  This one was stashed away in the limited quantity stash for fruit geeks like me to taste.  It may have been my favorite in the whole tasting. I’m definitely picking that one up if I can get a cutting or plant this winter.  It is had a sweet candy like flavor.  I think it was seedless, but don’t remember for sure.  The grapes are small.


I regret not spending more time picking Richard’s brain about the growth habits, disease resistance and any other relevant bits of info on all of these selections.  He did say that he has almost no problem with anything except the pure European vines.  He seemed to be saying that the hybrids and muscats are basically disease free.

The blurry woman in the blue shirt is my mother.

I hope to do some sizeable grape plantings here in the future, but I haven’t yet located where I want them in relation to other infrastructure and plantings.  I also have vague plans for a self supporting grape arbor, but again, haven’t settled on a location.  In the mean time.  I’d really like to get cuttings for all of these and plant them somewhere for further observation over the coming years.  It is one thing to taste a grape a couple times and decide it is probably worth growing, and another to live with it a few years and see how it fares.  How productive is it?  How vigorous?  What color and shape are the leaves (some go bright red in the fall)?  And will the fruit grow on me or become boring?  And then there is raisin making, grape syrup making and juice.  I think I’ll forgo wine making for the most part.

With the quantities of sugars and juice I currently consume, growing a ton of grapes sounds like a good idea.  I’ve done my own hot packed grape juice in the past and it is truly amazing.  The grapes have to compete with kiwi vines for arbor space, but I’ll find someplace to put them.  I’ve got some cool ideas for soil modification etc..

yum, fresh grape juice!

I also took a bunch of apples and put them out for people to taste.  They didn’t get a ton of play competing with all those grapes, but some of the results were interesting.  Wickson as always was a winner.  Not surprisingly King David too.  Margil was also popular.  Most gratifying though was that my first seedling apple was well received.  Yes, five years into my apple breeding efforts, I have a fruit.  It is actually an open pollinated seedling though, not one that I crossed intentionally..  More on that soon.  I’m going to have so much fun making that video!  For now, lets just say it has had a lot of fans and not much in the way of detractors.

My new apple!  In at least the top 25% of the 150 or so apples that have fruited here so far, as pleasant eating as any apple in season here right now, and not too bad lookin'!  Stay tuned for a full report and what may very well be a snarky, gloating video :D


Book Review: Norwegian Wood, Chopping, Stacking and Drying Wood the Scandinavian way, by Lars Mytting

Norwegian Wood, Chopping, Stacking, and Drying Wood the Scandinavian Way is marketed in the U.S. as an unlikely sensation in Norway where it hit the best seller list.  It was just released last week on the American market in an English print version.  Being immersed in cutting, splitting, stacking, writing about, and making videos on firewood recently, and generally being particularly interested and enamored of the subject, I decided to get a copy the day it was released with a mind to review it.  So, here it goes.  And, in keeping with my recent intent, a video review to go with it, though there is nothing there that isn't here.

Norwegian Wood is by Norwegian novelist Lars Mytting.  It occupies a ground somewhere between general interest journalism and practical information.  It is well written and the translation is solid.  I found myself resonating with certain passages and just impressed by others.  In some of the more practical parts it leans toward a style that just hammers out bits of information as if to just get it over with, but most of it is smooth reading.  I’m an impatient reader.  I ended up skimming quite a bit, but I do that with movies too and even novels.  Few books can captivate me to read every word.  It may be that I was just too familiar with a lot of the subject matter to read every word.  But that’s just me being impatient and scanning for information that is relevant to me.  Overall, I found it an enjoyable read with a good flow.

The book is very much written from the Norwegian and Scandinavian perspective.  Clearly written as an address to a Norwegian audience the book has a steady, attenuated vibe, like an evenly overcast day.  Much like a lot of Norwegians seem to be.  Norwegians don’t strike me as a very jaunty people, but it certainly sounds like they know their wood and I appreciate pragmatism.  Norway has ministries and campaigns related to wood to encourage and refine the practices of wood cutting and wood burning, enacting laws to protect consumers and increase efficiency.  There are some interesting personal stories and profiles, mostly about old men and their love of firewood.  One study even looked at who puts up the firewood in Norway, the answer?  Older men who have reached the “wood age”.

The book seems very well researched and there is probably not much in the way of misinformation.  I learned quite a bit, and there is some material that might be worth referencing again.  There is a lot of data on things like energy content per cubic meter of some woods, the time it takes wood to dry and the enormous quantities of wood burned in Norway each year.  There is some good practical information on when to cut and how to dry that I wasn’t really familiar with.  Bark stripping is something I hadn’t ever thought of- to cut logs and remove long narrow strips of bark on the sides to allow them to season, rather than cutting them up into rounds right away.  I probably don’t have any need to do that here, but it makes sense in some contexts.  And this book is very much in a cultural and physical context.  For a people that have to deal with extreme subzero temperatures, the Norwegians certainly seem to have refined the process of cutting, seasoning and stacking firewood.  Stacking wood, and pictures of stacked wood have a prominent presence in Norwegian Wood, amounting to little more than firewood porn.  Nothing wrong with that!  Gimme more.  The photos are very nice.  I’ll warrant they’ll have you thinking about maybe stacking that firewood a little more creatively.  I found myself lying in bed planning just how to stack my firewood into a picture of an acorn instead of sleeping.  I think this blog may soon be host to a picture of my firewood stacked into some kind of mural...

My firewood pile is a mishmash of mixed woods, most harvested standing dead, and full of odd shapes, with the occasional substandard rotten piece.  I don’t split them neatly and the woods I burn often just won’t split neatly.  I bash them apart heavy metal berserker style, and if they are small enough to fit in the stove they go in the pile.  After seeing and reading about the perfect uniform carefully seasoned, beautiful firewood of Norway, I have to confess to some feeling of inadequacy.  I and my firewood are not inadequate though of course, we are very adequate to our context thank you very much, but adequacy doesn’t always hold up under the scrutiny of society.  Well, no subzero temps here, or Joneses to keep up with, or is it Jonessons?.  Still, my rag tag firewood stacks seem like a dead lawn in a perfect suburbia compared to the beautiful stacks throughout this book.  In a land where lack of heat is life threatening, it makes sense that firewood is a cultural anchor and source of pride for Norwegians.  Here I could put on a couple sweaters and do without it entirely if I had to, or go cut it as I need it during the winter to scrape by, which I've had to do many times.

Norwegian Wood is an attractive, solidly constructed (I have the hardback), well laid out, well researched book.  Being very pragmatic, I would have preferred more carefully laid out instructive material, but there is no doubt that there is a lot of good practical information in the book.  And pragmatic as I may be, I was moved by some of the less practical stories and philosophic musings about something close to this pragmatic heart, like this quote

“Something else to consider is the way the woodburning stove brings people into a very direct relationship with the weather.  You are your own thermostat, you are the connecting link between the subzero temperatures outside and the relative warmth within.  When you heat with wood you have to go out to the woodpile, come back in again, and start your fight against the cold.  It's bitter, and it bites, but you can do something about it.  In this one small but vital arena, you are in touch with the bare necessities of life, and in that moment you know the same deep sense of satisfaction that the cave dweller knew.“

That is something I’m always struggling to explain in regard to various things.

I also loved this quote:  “All his life he'd chopped his own firewood, and although he'd put his saw away for good now, he still enjoyed the feel of each log in his hand, the smell that made him feel he was at work inside a poem, the sense of security in his stack, the pleasing thought of the winter that lay ahead, with all those hours of sitting contentedly in front of his woodburning stove.  In much the same way, I suppose, that no one gets tired of carrying bars of gold, he knew that what he held in his hands was his insurance against the cold to come.  “

I have one semantic or technical quibble with the book and that is the seemingly loose use of the term chopping.  I'm not sure if that usage may be due to inappropriate translation into english, or if chopping is used colloquially in Norway for all or most of the processes involved in putting up wood, which it sometimes is here.  Personally I think chopping should be reserved for cutting across the grain of the wood with a sharp edged tool such as an axe and not used for the acts of splitting or sawing wood.  First, that is what it means, and secondly, there is not another term to replace it for what it actually means, which means there is the potential for some confusion.  Sometimes it is used appropriately in the book, and sometimes not.  I could go on, but that's just my opinion.

So, who might like this book?   The human interest and general interest thread is pretty strong, but there is also plenty for the practical wood cutter, especially northern dwellers.  I think any Scandiphile would enjoy it quite a lot.  I would say that if you cut firewood and live in the northern birch and conifer belt which wraps much of the northern hemisphere, it is probably essential reading.  Other people that might enjoy it or find it useful would be anyone that is a true wood cutting and firewood burning enthusiast, who just wants to read more about something they love… like a gun collector or car guy would collect piles of books on those subjects.  This is full of total geekage about a nation full of firewood geeks who sit around debating the relative merits of stacking wood with the bark up or the bark down.  That sounds great to me.  That's my idea of a good time.  I wish it was like that where I live.  If you like to cut, split, stack and burn firewood, AND talk about it in between, again, this will be a good read.  I think almost anyone who is interested in the subject, or immersed in it, will find something useful.  The question in many cases will be more whether it is worth the retail price.  That’s a more personal issue.  Given that I don't have much of an income right now, it's not so great or enough of a reference book, that I feel like I need to own a copy.  I'll probably sell my copy just to get the money back so I can buy something else cool to review (like this Japanese cleaver style hatchet which I'm dying to get my grubby hands on for a thorough test and review!).  I don’t doubt that I’ll want some snippet or quote in this book at some point though.  It would make a great library book, so you could always read it and then donate it to your local library, most of which are in desperate need of support.  The quality of the book is definitely above average for these days, and any library should be happy to have it in the stacks.  That way you can always read it again anytime.  Maybe I’ll do that.

You can read the introduction to the book as a preview on Amazon  ( http://amzn.to/1MsvpVi ) 

One word of warning, the print is rather small, so most people over 50 will be bustin’ out those reading glasses.

I have to go shoot a squirrel for dinner.  I can hear them calling me.  Then it’s off to work on putting up firewood.  There is hardly anything I’d rather do.  I'll leave you with a poem from the book.

The Scent of fresh wood

is among the last things you will forget

when the veil falls

The scent of fresh white wood

in the spring sap time:

as though life itself walked by you,

with dew in it's hair

That sweet and naked smell

kneeling woman-soft and blond

in the silence inside you,

using your bones for

a willow flute.

With the hard frost beneath your tongue

you look for fire to light a word,

and know, mild as southern wind in the mind,

there is still one thing in the world

you can trust

 

Hans Borli

Posted on October 14, 2015 .

Wood Splitting Series: Part 1, Introduction

This is the first post and video in a series on splitting wood by hand with a maul.  It is also sort of an experiment in posting blog posts and videos of the same material at the same time.  I know some people like to read and some people like to watch.  I often have at least a rough script of my video content already, so it's not too horribly time consuming to polish that up into a post.  It is more work though.  I'd appreciate, and actually always appreciate, feedback on how my content and approach works for you.  As much as I'm narcissistic and think I know what everyone should want, I do want to adapt to, and serve, my readers.  Every writer should try to do so to a great extent, especially in the realm of how-to information.

The other reason I'm tempted to do both posts and videos of the same content is for the benefit of the few people who will actually have the interest, time to take advantage of both.  Repetition is one of the keys to learning, but repetition in different forms is probably that much better.  In this case, I think the video trumps the written word, and that is probably true in many cases, but both must surely always trump either alone.

Splitting your own wood is not always convenient, and it can occasionally be difficult and frustrating, but as an overall experience, I love that I do it, and also just love actually doing it and look forward to putting in the firewood every year.  I was thinking last year about doing a video on splitting firewood, but I figured it was probably already pretty well covered on Youtube.  When I looked around at what is out there though, I didn’t really see what I’d like to present on the subject, and if it’s there at all, it’s not in one place that I’ve been able to find.  A lot of the videos deal with a specific type of tool or gimmick, or they don’t talk much about technique and strategy, which are a huge part of the game.  Splitting wood efficiently with a simple maul is a deeper subject than it might appear to be when observing it from the outside.  Force is certainly required, but brute force coupled with poor technique and/or poor strategy, or just plain inefficiency, is going to wear your ass out and do squat toward filling your wood shed.  Hard work just isn’t enough as anyone who just starts randomly flailing away at a challenging chunk of wood with a maul will find out soon enough.  A person can waste tremendous amounts of energy trying to split wood and hardly get anywhere at all.  If we understand the problem and work on combining a few factors, we can certainly do better than if a person were to just stand there like an ape wailing away at the stuff, which is how most people start out!  I know I did.  This article, and my video series, are basically a fast-track to more efficient splitting.

This post and the accompanying video series is going to be relatively long, but from what I’ve seen the video may very well be the most comprehensive and ultimately useful offering currently available on youtube about splitting wood by hand.  If you are already very experienced I imagine it will be mostly redundant, or maybe all redundant.  If you are a newbie or only have moderate experience, I think it will probably be worth your while to watch or read the whole thing, or preferably both.  If I can increase your efficiency in wood splitting just a little bit, it will have been a good investment and will pay back that time spent pretty fast.  No one taught me to split wood.  I just started and gradually came to understand the problem.  As is so often the case, things that seem self evident now, took time to sink in.  But the problem is not difficult to understand, and with some pictures, videos and diagrams, I feel confident that I can transmit a pretty good understanding quickly.

So, this will just be my take on splitting wood as I see it at this point in time in my personal evolution.  My experience is considerable, but still moderate compared to some people.  I live in a fairly mild climate, so, even though I have been a wood burner for many years and almost always split all the year’s firewood, I still only have to split so much of it.  On the other hand, I have split my way through miles of the stuff over many years, and often have to split pretty challenging wood, because the nature of wood where I live is often not super uniform or easy splitting.  There are some videos that go around facebook and forums of people splitting wood really fast, often with some new kind of tool, or device.  But the wood is always easily split straight grained softwood.  That’s not the kind of wood a lot of us are often splitting.  So, my credentials are reasonable, but I’m sure I have new stuff to learn too and would love to hear your personal experience in the comments section.  I’m always interested in how people split wood and the tools they prefer.

California wood is often hard and gnarly

California wood is often hard and gnarly

So, why split wood by hand?  I’m often in favor of elegant low tech solutions.  A hydraulic splitter is not that.  It’s a complicated machine relative to a simple hand tool like a splitting maul.  It is expensive, bulky, not very transportable, dangerous, noisy and consumes a lot of non-renewable resources.  A maul is long lasting, transportable, quiet, cheap and uses the very renewable and extremely efficient resources of food energy and your body.  The efficiency of the human body in terms of heat calories consumed will tear any combustion engine a new one.  Armed with knowledge and skill, this simple piece of metal on the end of a stick can do a lot of work consuming only your time and the food energy you put into your body.  As a by-product, you should become more skilled, have a more intimate understanding of the material you’re working with, better overall hand eye coordination, and it should ultimately be able to make you stronger and healthier, very little of which you’ll get out of a wood splitter.

Eat-Split-Repeat.  The human body is incredibly efficient.  I can split a lot of firewood on that gallon of OJ.  nah nah NAH nah nah na!, when I was a young boy, nah nah NAH nah nah na!, about the age of five, nah nah NAH nah nah na!, my mama said, nah nah NAH nah nah na!, I'd be the best wood splitter alive, nah nah NAH nah nah na! now I'm a man, nah nah NAH nah nah na!, way past twenty one, nah nah NAH nah nah na, and you know splittin' wood, nah nah NAH nah nah na, is a whole lotta fun!, nah nah NAH nah nah na!, cause I'm bad!, nah nah NAH nah nah na, b-b-b-b-bad!, nah nah NAH nah nah na!, bad to the bone, nah nah NAH nah nah na!  :)

I’ve used wood splitters and they are great in a way, but I enjoy splitting wood by hand.  When I’m warmed up, I’m good at it, and so it’s sort of like playing a sport or doing anything that you’re good at.  There’s a certain satisfaction that comes from that.  You can really see the results pile up too and it’s always a good feeling to know that you are taking care of your own needs.  Wood splitters are pretty expensive, and an effective way to lose a finger, or two.  I’m also not crazy about working so much close to the ground, or if the splitter is higher, lifting all the wood high enough to get it on the splitter.  Some hydraulic splitters also basically require, or are better used with, two people.  They have their place and I understand that some people won’t be able to split their wood by hand, but the day I give up my maul for a splitter will be a sad day, and I’m not going out easy.

First off, lets get something straight.  what we are doing here is splitting, not chopping.  Those two terms are often confused, but they are not the same and it’s an important distinction.  Chopping is cutting, or slicing, across wood across the grain.  Splitting is dividing the wood fibers apart with the grain.  Think of a piece of wood as long strands of wood glued together into a bundle with weak glue (maybe not totally accurate, but for purposes of discussion it works).  We’re splitting the bundle apart along the fibers.  In chopping we would be cutting through the bundled fibers from the side.  So don’t say, “I’m off to chop some wood” when you are going to split wood.  If you actually chop your own wood, you are a total bad ass and everyone should have mad respect for those people, which is a camp populated by almost no one, and for good reason.  The rest of us are cutting and splitting the year’s firewood.

Splitting v.s. Chopping, an importnat distinction

Splitting v.s. Chopping, an importnat distinction

So, lets look at the factors involved.  The way I figure it, there are four main things we can sort of divide up and look at.  The wood, the tools, the strategy and the technique.  

There are a variety of tools that can be used to split wood, but having a decent tool is critical.

The Wood will vary in form, size, character, splitability, green v.s. wet and so on

Technique is basically where you and your expended energy meet the tool and how you apply that to the wood round to good effect.

Finally, strategy is how you approach the various splits in the log taking into account it’s form and character.  Mostly, where you hit and in what order.

Next in the series will be a discussion of tools.

Posted on October 9, 2015 .

Ira's Handmade Gourd and Rawhide Ukelele

Ira came to help out up here at Turkeysong today and showed me the Ukelele he's working on with a gourd box and rawhide drum skin.  It's pretty neat!  You can check out his new project at youngartistsactionleague.com  and  he taught this at Saskatoon Circle Gathering put on by some friends of mine in Washington state.  Thanks for the tune Ira, and thanks for the help!


How to Prepare and Cook Chicken Feet, With Bonus Chicken Fist/Finger Kung Fu Techniques

Todays little video is on eating chicken feet.  I have to admit that even with all the gross and weird things I've eaten (you only think you want to know, but you don't :), I still viewed the idea somewhat askance when suggested by my Chinese American ex-girlfriend who grew up eating them.  As soon as I saw them processed though, I was all about it.  They are peeled entirely, so there is no foot funk present whatsoever.  I've processed and eaten them ever since whenever there is a chicken to butcher, which there were just three of the other day.

Chicken processing day.  The only three barred rocks that survived from the chicks acquired this spring were all roosters.  They were starting to crow in the morning.  Actually, more like learning to crow, which is worse.  The coop is really close to the building I sleep in, which has no door.  Just about 30 feet away actually.  And it's basically a big metal resonator box, so as to better amplify the sweet sound. Just look at those huge ol' feet though!

I don't really have specific recipes I do with Chicken feet.  Often I just end up tossing them in the stock pot with the necks and breast bones and nibble on them later or drop them in a noodle bowl.  The cooking experiment in this video turned out really excellent though.  It's extremely quick to put together too, just toss them in a pan, sprinkle and splash some junk in there and let it cook.  So, I'll be doing that again for sure, and plan on trying some other new stuff.  There are enough search results for cooking Chicken feet on youtube to keep a body busy for a while.

Not only are Chicken feets good eats, but the modern diet is deficient in connective tissues containing collagen and gelatin, which are rich in the amino acid glycine.  That makes the common muscle meat heavy western diet weighted toward the amino acid methionine.  Excess or unbalanced methionine in the diet may have a  host of potentially negative effects.  Contrarily, you can hardly find anyone besides vegetarians saying anything bad about eating more connective tissue and gelatin.  It's usually the more the merrier.  It has also been proffered that some of the observed negative effects of meat eating are due to excessive methionine consumption because of the lowered consumption of collagen rich animal parts like shanks, neck, skin, cooked bones and of course, Chicken feet, which are pretty much pure sinew and bone.  Who knows what the whole story is, but it seems likely that many people are probably short changing themselves unintentionally in the western influenced diet sphere by not eating the whole animal.

If you want to read more about the methionine/glycine thing, you could start here, but be aware that excessive consumption of information about diet and health can turn you into an unhealthily neurotic dumb ass!  Been there.

Warning.  If you find disembodied talking chicken feet and chicken feet making obscene gestures offensive, DO NOT WATCH THIS VIDEO! :)  Well, I warned you.  I mean I can't save you from yourself.  This is 4 minutes and 24 seconds of your life that you will never get back.


Posted on October 2, 2015 .

Acorns for Tanning Leather? Lets Find Out

I've been fairly determined to get out a video every week, but lately I'm not able to pull off much.  I'd actually like to be doing two to three a week and some more in depth stuff than I've been doing, as well as shredding out some longer blog posts that have been on the back burner, but my health has been going downhill all month with, among other things, some really persistent and heavy brain fog that doesn't allow me to write anything substantial or basically be creative at all.  Today was a real adventure in total brain melt.  For much of the day I was having spastic motions doing weird repetitive thoughts and vocal stuff and repetitive hand and body movements like you see autistic kids do, just milder.  I was just barely making it from one simple thought to the next and I can tell you they were by and large not good thoughts.  Seriously bizarre stuff.  I felt like a crazy person.  I made a video explaining what is going on and I was not looking too hot and was not able to speak properly some of the time, with stuttering and slurred speach.  My best guess is that it's something like neurotoxicity from some powerful metal detox stuff I'm doing right now.  I'm feeling relatively much better this evening.   So, this 2 minute video is all I could pull off during this past week.  Kinda weak, but visually interesting and with cute pig images.  At least I pulled something off.

When I moved here to Turkeysong, I knew I couldn't really pull this homesteading project off in the state I was in, and I still can't.  I also can't really do what I've set out to do with this site or the rest of my publishing and internet presence.  It is all contingent on me getting back my health and my ability to function consistently.  I'm always gambling on that.  Until then I will fail to really thrive or maintain any momentum, because my life pretty much grinds to a halt on a regular basis.  But I'm not screwing around here.  This is what I do and I'll do it till I sink with the fucking ship!  \m/(>.<)\m/  (thanks Erica for the best emoticon ever!)   I can only keep researching and experimenting on myself to figure a way out of this mess.  In the meantime, I'll just try to keep a trickle of information flowing.  I thank you for your support and patience.  Viva Skillonia!


Posted on September 25, 2015 .

Video, All About Potato Onions #1 and Multiplier Onion Giveaway

Video

This introduction video is the first in a series on Potato Onions.  Future videos will cover planting, culture, harvest, curing and eating.  I forgot to address a couple of things.  One is the difference between potato onions and shallots.  I think there is probably not all that much.  My suspicion at this time is that they evolved along different lines, but it's hard to say.  I would be wary of any expert opinion on this matter.  The other is the disadvantages of potato onions.  They are really neat, and you dont' have to grow or save seed.  All that is cool, but you also have to save part of your crop, which means you don't get to eat it.  Since you can save mostly small bulbs to grow large ones for eating, that helps, but it's still something to consider.  I've been growing them for over ten years and they work for me.

Onion Giveaway

Also, I promised it and here it is, the great multiplier onion giveaway!  Yay!  What I'm giving out is packages  of 4 different multiplier onions that I sell on ebay. (THIS IS OVER NOW, SORRY...) 

Copper Shallot: Is a very nice true shallot, presumably of French origin.  It has pink tinged flesh and a coppery skin.  I really like this variety which I got in trade a few years ago.  It has done very well, keeps like a rock, shows no winter damage in our relatively mild winters and no seed stalks to speak of, even when overwintered.  Most (all?) commercial shallots these days are grown from seed, so if you plant a shallot start from the store, it will almost always run to seed.  True shallots like this are becoming rare.
Yellow Potato Onion: This is the standard old school potato onion.  It is very hesitant to flower under most conditions, it is very cold hardy and it keeps extremely well.  It resembles a shallot, but with more under-the-skin division (a negative trait) and it may be sweeter and milder, but I'm not sure of that.  I like to use them whole in stews and roasts, roasted in the skin over coals (yum!) and if you're patient, they are truly excellent when carmelized properly (properly meaning thoroughly cooked and not burnt!  Patience grasshopper, good things take time...).
Green Mountain Multiplier:  This is a newer variety bred from the yellow potato onion by Kelly Winterton of Utah, a champion of potato onions.  This is very rare and Kelly has people lined up to get his limited supply of bulbs every year.  I'm the only other person I know who has them available, though that is bound to change pretty soon.  It is larger than the yellow potato onion, with fewer under-the-skin divisions and generally with more compact uniform bulbs on average.  The down side is that it flowers readily, though it doesn't flower if spring planted here.  I have much higher loses to mould and rot during curing and storage with this onion than with the yellow potato onion and am phasing it out this year.  It's still worth a try, especially if you do a lot of canning with onions in the fall, in which case you can use the suspect ones up by september, and save the best for storage.  Though there are losses in storage the bulbs that do make it seem to keep very well.   It is earlier than the Yellow Potato Onion.  More on this and the yellow potato onion in the video
I'itoi's Onion:  A very small multiplier onion grown by the O'odham people of the SouthWestern U.S. for hundreds of years.  It is said to have been brought by Spanish invaders.  It can be grown as chives, or harvested as green onions.  The bulbs are very small, but if well grown are certainly worth peeling and putting whole into dishes.

Okay, so this is how it's going to work this time.  First, be subscribed or following on RSS.  Instead of first come first serve, which is not very equitable considering all the times zones and such, I'm just going to collect emails through Sunday midnight and do a drawing out of a hat (or some other opaque object, no, make it a hat, I have a black hat, that's opaque :).  Then I'll contact the winners and send you instructions.  This needs to happen relatively fast, so I can get them sent out.  You pay shipping, which should be under 4.00, but lets just make it 4.00 so I'm covered for sure.  

Email me through the "SAY HI" contact link at the bottom or top this page with the subject line  "Potato Onion Giveaway",  so that I can sort all the emails out easily.

Good luck!  I'm not sure exactly how many sets I'll be doing yet, but at least 8.  Fall planting is not uncommon with potato onions.  The yellows are cold hardy, the others I'm not entirely sure about.  I wouldn't recommend trying to save them till spring because there are always some losses in storage.

Good Luck!


Deer Hide Ruined by Bad Skinning Job

Nothing super edifying this week, just a very short video I shot last week.  This is a classic example of what happens to deer skins.  This is not at all uncommon, though it is on the worse end of the spectrum.  This hide is basically useless for anything but making glue.  Not only is the skin ruined, but it took more effort and time to ruin it this badly than if it were skinned properly.  Even if the knife was used, and the hide were left with cut marks, there is a strategy to open out the sides then pull the back off.  That's how you'll see a pro game processor do it if they don't want the skin, because it's really fast.  The sides are cut, but the middle of the hide, besides the neck, is free of cut marks.  Still not that useful to a tanner, but at least not super duper slow either.  I'm also reposting my video on skinning here too.  

I was just tooling around youtube looking at sinew removal videos.  Hardly anyone knows what the hell they are doing.  Be leery of the information you consume.  Information is not knowledge.  Make that your mantra for a little while and the truth of it becomes very apparent.  I feel an obligation to get good information out there.  Literally hundreds of thousands of people are being mis-educated, or maybe less well educated than they could be, about this stuff on youtube.  One guy, a tv personality, with over 300,000 youtube subscribers (I have 191 subs) has a terrible video on removing backstrap sinew from deer.  It's a real hack job.  ugh.  It's fine to be ignorant, we're all ignorant, but don't make a video on it like you know what you're talking about.  For goodness sake, please help me reach more people!  arrghhh....  I'm going to grab Grandpa's rifle now and go look for a buck to shoot.  I need meat, but I REALLY need to make a video on how to process deer legs properly!

https://youtu.be/VgwXz9LxKjM


https://youtu.be/J-oWBdxxMfA

Posted on September 12, 2015 .

A Visit to FRANKENTREE, With Over 85 Varieties Fruiting This Season!

Wow, frankentree has really kicked some apple tree butt this year with at least 85 varieties fruiting out of 150 grafts.  He looks amazing and I'm pretty excited to retry some old varieties and some new ones as well.  it's just a good apple year in general, and most of the trees are coming through year two of severe drought pretty well.  The apples on frankentree are on the small side, but I've had some pretty tasty ones so far, like the two great crabs I reviewed in July, Centenial and Trailman.  Check it out, its quite a sight!

I know I talk about Frankentree a lot, and multigrafting and frameworking in general, AND I keep threatening to tell you more about how to do it all, but it is coming!  I swear!  A lot actually ;)  I'm trying to tone it down lately, but it's just hard to express myself without cursing like a sailor sometimes!  Well heck, what was I saying?  Oh yeah, it's definitely coming and it's gonna be good.  If I wasn't already stoked enough about the idea, and convinced that it should be the rule rather than the exception, I'm even more stoked after seeing frankentree drooping with so many different apples this year.  I WILL influence thousands more people to do this, either directly or indirectly.  Maybe not to do it like a totally obsessed nutball such as myself, but at least to stick some new and exciting varieties with varying ripening times on that old tree out back.   Well, I'm going to try anyway.  That's the plan.  Help me out by sharing this video on social media!

Emergency Potato Onion Harvest Due to Rain

Rain and curing onions don't mix!  I listed my potato onions on ebay today.  Buy them if you want to support me, but I will be giving away some collections of multiplier onions here on my blog in the next couple of weeks, if I can get some subscribers over here.  Pass the word to decrease your chances of winning!

Posted on September 1, 2015 .

One Last Push for Apple Seedlings, Late Summer Feeding

It's late August and I'm trying to push the apple seedlings from my apple breeding project to grow just a little more before fall.  So, they get a dose of liquid gold and some water.  September is generally very warm here.   It may be too late for them to really grow much more because of day length and plant hormones and stuff like that, I wouldn't know, but if so, that's okay, I'll just have well fed plants in the spring.  In fact, it might not be a bad idea to do some fall fertilizing too, just for that reason...


Posted on August 31, 2015 .

Seven Summer Apples, Head to Head Taste Test

Beautiful and Tasty Chestnut Crab

Beautiful and Tasty Chestnut Crab

Untold hours of research into apple geekery has resulted, among other things, in a fair collection of early apples of high reputation. Although many have not lived up their reputations, at least not in my climate, my last taste test of two early crab apples, TRAILMAN and CENTENNIAL was very encouraging  This week I got to taste 7 early apples that are in eating around early to mid August.  The results didn't surprise me. I've tasted most of these apples before. Still, it was very revealing to taste all of them at the same time and compare directly.  What did surprise me was significant red staining in the flesh of William's pride, making it a good candidate for my red fleshed apple breeding efforts, along with it's other merits. 

For anyone searching for good early apples,the winners in this tasting are good at any season and very exceptional for early apples. There are other apples which I grow that ripen in the same season, but for various reasons, like birds, Drought, and alternate bearing, I didn't have any specimens to add. So, they will have to wait for another year.  Most promising among those so far are probably St. Edmunds russet, Irish peach and golden nugget.  I also just today discovered an entire cordon Mother apples (Mother is the variety name) that I hadn't noticed. I've had them before, but I just ate one that was by far the best I've ever had, and it may have been a contender up against the winners of this taste test.  Extremely sweet with lots of rich flavor.  This one may have been an early drop.  It takes a while to learn when to pick and eat each variety.

An old early apple variety known as Mother

An old early apple variety known as Mother

I now have a dedicated Frankentree in one of the orchards for only the very best early apples, which I will graft on over the years as I suss them out.

Skinning Deer and Goats for Perfect Hides and Carcasses

I slaughtered a goat a couple of days ago for meat and used the opportunity to make this video on proper skinning.  I've skinned hundreds of animals to develop this simple strategy, which works well for me.  It could be streamlined by anyone with enough practice and experience, but I think the approach is pretty solid.  Yes, some of you aren't as big or strong as I am and may think this method is not possible for you.  It may take quite a bit longer and you may have to do a little more cutting, but don't give up too easy!  You may have to use the knife a little more, but use it only where you really actually have to and do your best to muscle and technique your way through the rest of it.  Get all up in that carcass and use your bodyweight, and you may be surprised at what you can do!  No need to be a purist.  If you have to use a knife, then so be it, but it seriously takes FOREVER to skin an animal carefully with a knife and you will still slip up and cut the skin sometimes. Countless hides are ruined every day due to poor skinning which is by far and away the norm, even when people are well intentioned.  Share this video with those hunters and animal raisers you know to help change that!  Hides are a valuable resource and tanning is an accessible skill for homesteaders and small farmers.  I'm still working on that tanning book, which is going to make it more accessible than it has every been, but this goat was a bit of a distraction among others.  It's almost processed and put away now, just have to render the fat and salt the skin (which may also be videos) and wrap some stuff for the freezer, then I won't have to worry about meat... at least until buck season opens in a couple of weeks.

This approach is somewhat applicable to lambs and sheep as well, and some parts to skinning almost any animal.

https://www.youtube.com/watch?v=J-oWBdxxMfA

Peeling Oak Bark for Tanning Leather and Apple Breeding Update

Here are a couple of recent videos I did on the stuff I do around here.  One is a short update on labeling and protecting fruit that was pollinated earlier this year as part of my apple breeding project.  I talk a little about the breeding parents and related stuff, but it's pretty straightforward and short, with a quick visit to my new pig. The second is a follow along while I cut down, cut up, and peel the bark off of a tan oak tree that is infected with the organism involved in sudden oak death.  I use the bark for tanning skins.  I'm working on a book right now on tanning with plant materials like bark, various leaves and pods and stuff like that.  Writing, research and experiments around that project now consume most ofmy time, energy and thought.  In the video I show a few pieces of leather tanned with oak bark, peel the bark, split the wood and clean it all up.  There are few things I'd rather do with my time than that type of forestry work.  Splitting wood, playing with wood, using my axe, burning brush to make charcoal, etc..   is all my idea of a good time!  woo hoo!  It's really hard for me to cut these videos down and focus them in.  There are so many satellite topics I want to talk about!   Definitely some stuff coming on axe use, wood splitting tutorials, forestry and forest ecology, and lots of tanning and skin working stuff.

https://www.youtube.com/watch?v=vNFZiu4mSts

https://www.youtube.com/watch?v=KX8g0Yt0ZmI

Two Sweet Crabs That Don't Pinch! Trailman and Centennial, Delicious Super Early Crab Apples,

https://www.youtube.com/watch?v=rV0EqNy7bw8

Here is my review of two crabs that fruited here on Frankentree for the first time ever. Centennial and trailman are very similar and seem to ripen at the same time.  Both have good flavor and very good to excellent texture, even after a recent heat wave with consecutive days over 100 degrees, 101, 103, 103 in the shade.

I have a particular interest in crab apples that are edible out of hand, with good dessert quality and these two really fit that description.   They are not only very good to excellent in eating quality, but they are also the second apples to ripen here, this year in the first two weeks of July.  "First early" apples are usually low in sugar, grainy or mealy and just not that great for eating.  Time will tell more, but I can already tell from just a few samples that these apples are a great find.  I'll probably be breeding with these in the future as I think excellent dessert crabs are something that needs work and has great potential.  These are super easy to eat, since you can eat the entire fruit with the core, seeds and all.  The seeds only add to the flavor, like an almond flavor filled center.