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hist_text-digest         Monday, July 20 1998         Volume 01 : Number 102




----------------------------------------------------------------------

Date: Thu, 16 Jul 1998 21:54:35 EDT
From: <[e-mail]>
Subject: Re: MtMan-List: purchasing/making wooden barrels

James Townsend and Son has quite an assortment of barrels and accoutrements.
You can find them at http://www.jastown.com/.  More specifically at
http://www.jastown.com/kegs.htm.  I have had very good sucess with James
Townsend.  They have great quality and customer service.

Grant

------------------------------

Date: Thu, 16 Jul 1998 21:10:45 -0400
From: [e-mail] (Michael Pierce)
Subject: Re: MtMan-List: purchasing/making wooden barrels

one of the foxfire series books has a section on wooden barrel makeing
that is very good---i dont have the exact one here so can't direct you to
the specific book--but i read it and remember it being in there---hope
this helps you a bit-- also mountain state muzzloading has 5 gal and 10
gal barrels for sale---toll free ordering is 1-800-445-1776

   YMHOSANT
         =+=
      "Hawk"
Michael Pierce
854 Glenfield Dr.
Palm Harbor, florida   34684
1-[phone]     E-MAIL ADDRESS: [e-mail]

On Thu, 16 Jul 1998 14:36:33, -0500 [e-mail] (MR ALLAN H
SMITH) writes:
>Do you have information for sources on purchasing or making wooden
>barrels?
>
>

_____________________________________________________________________
You don't need to buy Internet access to use free Internet e-mail.
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------------------------------

Date: Thu, 16 Jul 1998 17:44:04 -0700 (PDT)
From: Lee Newbill <[e-mail]>
Subject: Re: MtMan-List: purchasing/making wooden barrels

On Thu, 16 Jul 1998, MR ALLAN H SMITH wrote:
> Do you have information for sources on purchasing or making wooden
> barrels?

Hallo Allan

There are a couple of shops that I know of selling these... they are (in
no particular order);

Townsends at http://www.jastown.com/
Dixie Gun Works at http://www.dixiegun.com

I've seen 'em in 3, 5, and 10 gallon sizes.  I'm sure there are others
that folks know of too.

Regards

Lee Newbill
Viola, Idaho
email at [e-mail]
Keeper of the "Buckskins & Blackpowder!" Webpage
http://www.geocities.com/Yosemite/Gorge/7186

------------------------------

Date: Thu, 16 Jul 1998 18:03:15 -0500
From: "Lanney Ratcliff" <[e-mail]>
Subject: MtMan-List: Fw: keepsake biscuits

This is a multi-part message in MIME format.

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- -----Original Message-----
From: Lanney Ratcliff <[e-mail]>
To: History List <[e-mail]>
Date: Thursday, July 16, 1998 6:00 PM
Subject: Fw: keepsake biscuits



- -----Original Message-----
From: Lanney Ratcliff <[e-mail]>
To: AMM <[e-mail]>
Date: Thursday, July 09, 1998 9:14 AM
Subject: keepsake biscuits
Here is a recipe that you may find interesting...Keepsake Biscuits.   I =
have used them for several years and virtually everybody who eats one =
wants the recipe. Make a batch, try them and pass the recipe around. The =
recipe is from a compendium of eighteenth century recipes.  However, the =
book is no longer available to me, although I recently contacted the =
person who has it and asked for its name, author, editor, etc.  I will =
pass it along if I ever get it.
The biscuits were designed to keep for weeks to provide travelers with =
breadstuffs over the duration of the long trips of that time.  =
Apparantly the high fat content tends to preserve them...for as much a =
three weeks or more, depending on conditions.  It is very unlikely that =
even one keepsake biscuit was ever baked in the rocky mountains during =
the classic fur trade era, but it is remotely possible that a newcomer =
could have brought some with him if he came west pretty much straight =
from his mother's kitchen so use them as your conscience allows.  They =
can be eaten out of hand for several days, but get a little hard within =
a week.  They are then best when heated over a fire for a few minutes.  =
The are very good when broken into pieces about the size of grapes and =
simmered for 15 or 20 minutes with stew, etc to make dumplings or added =
to boiling fruit to make a good cobbler.  And whatever you do, do NOT =
show this ricipe to your cardiologist!!
=20
Keepsake Biscuits
=20
10  cups all purpose flour
1    teaspoon salt
2    tablespoons sugar
1    teaspoon cream of tarter
1    pound butter (or lard) at room temperature
1    quart cream or milk (I use 1 pint of cream and 1 pint =
half-and-half)
=20
mix the dry ingredients into the flour.  set aside about 2 cups of the =
mixture
cut in the butter or lard
add the cream, etc
stir together, adding enough of the set-aside flour mixture to make a =
stiff dough.
=20
Roll out to between 1/2 and 3/4 inches and place on baking pan, taking =
care that they don't quite touch each other.  The biscuits will rise =
only slightly, if at all.
Bake in preheated 350 oven for about 35 to 40 minutes---but only until =
the bottoms are lightly browned. Do not bake them until the tops are =
more than slightly tan.  If cooked until they are the golded brown you =
are used to seeing on biscuits they will be hard as flint.  They will =
have a decidely undercooked look to them when they come out of the oven, =
but when they cool they will be fine.  Let them cool completely then =
seal them in waxed paper in stacks of six or so---like Ritz crackers.  =
Keep the stacks in the freezer in plastic bags until needed.  This =
receipt makes 36 to 40 biscuits...and weighs about as much a good sized =
watermellon. =20

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<HEAD>

<META content=3Dtext/html;charset=3Diso-8859-1 =
http-equiv=3DContent-Type><!DOCTYPE HTML PUBLIC "-//W3C//DTD W3 =
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<META content=3D'"MSHTML 4.72.2106.6"' name=3DGENERATOR>
</HEAD>
<BODY bgColor=3D#ffffff>
<DIV> </DIV>
<DIV><FONT face=3DArial size=3D2><B>-----Original =
Message-----</B><BR><B>From:=20
</B>Lanney Ratcliff <<A=20
href=3D"mailto:[e-mail]">[e-mail]</A>><BR><B>To: =
</B>History List=20
<<A=20
href=3D"mailto:[e-mail]">[e-mail]</A>><BR>=
<B>Date:=20
</B>Thursday, July 16, 1998 6:00 PM<BR><B>Subject: </B>Fw: keepsake=20
biscuits<BR><BR></DIV></FONT>
<DIV> </DIV>
<DIV><FONT face=3DArial size=3D2><B>-----Original =
Message-----</B><BR><B>From:=20
</B>Lanney Ratcliff <<A=20
href=3D"mailto:[e-mail]">[e-mail]</A>><BR><B>To: </B>AMM =
<<A=20
href=3D"mailto:[e-mail]">[e-mail]</A>=
><BR><B>Date:=20
</B>Thursday, July 09, 1998 9:14 AM<BR><B>Subject: </B>keepsake =
biscuits<BR>Here=20
is a recipe that you may find interesting...Keepsake =
Biscuits.   I=20
have used them for several years and virtually everybody who eats one =
wants the=20
recipe. Make a batch, try them and pass the recipe around. The recipe is =
from a=20
compendium of eighteenth century recipes.  However, the book is no =
longer=20
available to me, although I recently contacted the person who has it and =
asked=20
for its name, author, editor, etc.  I will pass it along if I ever =
get=20
it.<BR></FONT><FONT size=3D2>The biscuits were designed to keep for =
weeks to=20
provide travelers with breadstuffs over the duration of the long trips =
of that=20
time.  Apparantly the high fat content tends to preserve them...for =
as much=20
a three weeks or more, depending on conditions.  It is very =
unlikely that=20
even one keepsake biscuit was ever baked in the rocky mountains during =
the=20
classic fur trade era, but it is remotely possible that a newcomer could =
have=20
brought some with him if he came west pretty much straight from his =
mother's=20
kitchen so use them as your conscience allows.  They can be eaten =
out of=20
hand for several days, but get a little hard within a week.  They =
are then=20
best when heated over a fire for a few minutes.  The are very good =
when=20
broken into pieces about the size of grapes and simmered for 15 or 20 =
minutes=20
with stew, etc to make dumplings or added to boiling fruit to make a =
good=20
cobbler.  And whatever you do, do NOT show this ricipe to your=20
cardiologist!!</FONT></DIV>
<DIV><FONT size=3D2></FONT> </DIV>
<DIV><FONT size=3D2>Keepsake Biscuits</FONT></DIV>
<DIV><FONT size=3D2></FONT> </DIV>
<DIV><FONT size=3D2>10  cups all purpose flour</FONT></DIV>
<DIV><FONT size=3D2>1    teaspoon salt</FONT></DIV>
<DIV><FONT size=3D2>2    tablespoons sugar</FONT></DIV>
<DIV><FONT size=3D2>1    teaspoon cream of =
tarter</FONT></DIV>
<DIV><FONT size=3D2>1    pound butter (or lard) at room=20
temperature</FONT></DIV>
<DIV><FONT size=3D2>1    quart cream or milk (I use 1 =
pint of cream=20
and 1 pint half-and-half)</FONT></DIV>
<DIV><FONT size=3D2></FONT> </DIV>
<DIV><FONT size=3D2>mix the dry ingredients into the flour.  set =
aside about=20
2 cups of the mixture</FONT></DIV>
<DIV><FONT size=3D2>cut in the butter or lard</FONT></DIV>
<DIV><FONT size=3D2>add the cream, etc</FONT></DIV>
<DIV><FONT size=3D2>stir together, adding enough of the set-aside flour =
mixture to=20
make a stiff dough.</FONT></DIV>
<DIV><FONT size=3D2></FONT> </DIV>
<DIV><FONT size=3D2>Roll out to between 1/2 and 3/4 inches and place on =
baking=20
pan, taking care that they don't quite touch each other.  The =
biscuits will=20
rise only slightly, if at all.</FONT></DIV>
<DIV><FONT size=3D2>Bake in preheated 350 oven for about 35 to 40 =
minutes---but=20
only until the bottoms are lightly browned. Do not bake them until the =
tops are=20
more than slightly tan.  If cooked until they are the golded brown =
you are=20
used to seeing on biscuits they will be hard as flint.  They will =
have a=20
decidely undercooked look to them when they come out of the oven, but =
when they=20
cool they will be fine.  Let them cool completely then seal them in =
waxed=20
paper in stacks of six or so---like Ritz crackers.  Keep the stacks =
in the=20
freezer in plastic bags until needed.  This receipt makes 36 to 40=20
biscuits...and weighs about as much a good sized watermellon. =20
</FONT></DIV></BODY></HTML>

- ------=_NextPart_000_002D_01BDB0E4.0117A200--

------------------------------

Date: Thu, 16 Jul 1998 17:16:00 -0700
From: [e-mail] (john c funk,jr)
Subject: Re: MtMan-List: purchasing/making wooden barrels

What size wooden (oak) barrel are you looking for?

Man is judged not so much by the friends he keeps but by the ones that
will call him friend.

_____________________________________________________________________
You don't need to buy Internet access to use free Internet e-mail.
Get completely free e-mail from Juno at http://www.juno.com
Or call Juno at (800) 654-JUNO [654-5866]

------------------------------

Date: Thu, 16 Jul 1998 15:03:14 -0600
From: "Ron" <[e-mail]>
Subject: Re: MtMan-List: purchasing/making wooden barrels

The following business's have barrels. I'm sure there are others as well.
Cumberland  General Store 1-800-334-4640
<www.cumberlandgeneral.com>

Panther Primatives 1-304-462-7718 info line




Ron's Idaho Pages
<http://www.ida.net/users/cstmzd/>
Email <[e-mail]>

     \|/
     / \
   /     \
 /    0   \ Lonewolf
- ----------
> From: MR ALLAN H SMITH <[e-mail]>
> To: [e-mail]
> Subject: MtMan-List: purchasing/making wooden barrels
> Date: Thursday, July 16, 1998 1:36 PM
>
> Do you have information for sources on purchasing or making wooden
> barrels?
>

------------------------------

Date: Fri, 17 Jul 1998 00:17:41 EDT
From: <[e-mail]>
Subject: Re: MtMan-List: purchasing/making wooden barrels

heres another source.. Tippicanoe, located in Tipp City, Ohio sells kegs. They
can be reached at [phone].  Also, check with any breweries /
microbreweries in your area; many times they can lead you to a cooperage
company where they obtain supplies.   Hope this helps.   PJ

------------------------------

Date: Thu, 16 Jul 1998 20:43:49 +0000
From: [e-mail] (RANDAL J BUBLITZ)
Subject: Re: MtMan-List: purchasing/making wooden barrels

What size barrels?  Panther Primitives has 5, 10, 15 gallon kegs.  Making
barrels is tricky.  I live in wine country.  The wineries use 50 ? gallon
barrels.  The used ones get cut in two for planters, etc...  Hope this
helps.      Hardtack

_____________________________________________________________________
You don't need to buy Internet access to use free Internet e-mail.
Get completely free e-mail from Juno at http://www.juno.com
Or call Juno at (800) 654-JUNO [654-5866]

------------------------------

Date: Mon, 20 Jul 1998 06:42:41 -0500 (CDT)
From: [e-mail]
Subject: MtMan-List: Re: Painting Canoes

Dear List:  I have just been given a 15' polyurethane (?) canoe with
internal aluminum bracing.  The body of the canoe is somewhat flexible.

Query.  I want to paint it to look somewhat like a birchbark canoe.  What
type paints should be used on the body and/or the bracing?  What colors are
used to simulate birchbark?  What color for the "wood"/aluminum? I have seen
canoes painted in this fashion before, and some looked quite good.

Any suggestions?

Thank you.  Paul W. Jones
Paul W. Jones
[e-mail]

------------------------------

End of hist_text-digest V1 #102
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