[AT] Oil dry / Rural King / And even more O.T. stuff

[Indiana Robinson]

When we used to do demo's of the fair sized corn sheller (that was much
higher capacity than anything we owned in the 1950's) hooked to my MM-R we
only had a very smallish quantity of ear corn provided by the living
history museum to run through it. It would have been far more impressive if
they could have seen it running at full capacity... As it was I could only
run it for a few minutes at a time, throwing in a scoop of corn then
hesitate then toss another scoop in the drag feed and do that about 6 times
then shut it down and wait for those visitors to move on and another group
to form. That sheller would have kept ahead of two men scooping as fast as
they could but nobody ever saw it running at even a normal light load.
I did always try to explain that but I doubt that many understood just how
fast that old sheller was at full feed.

On Sat, Feb 28, 2015 at 7:02 AM, <jtchall at nc.rr.com> wrote:

> I also observed many folks had a much more keen interest in watching saws
> run compared to other equipment we were demonstrating.  Some because they
> were just so darn loud, but most because sawing wood was something they
> could relate to. About even in interest was running a stationary baler,
> there's tons of non-farm guys that helped load hay at some point in time
> and
> can therefore relate.
> Threshers, silage cutters, grist mills, corn shredders---the pool of
> interested folks grows much smaller. Partly because they have NO idea what
> they are looking at and still don't even when you try to explain it. The
> other reason, there just aren't many folks alive that ever saw this stuff
> used when it was new. At 84 years old, my dad never helped run a thresher
> until he was about 65. He saw a few folks do it when he was young. His dad
> replaced a wooden hand fed Geiser thresherwith a Massey pull type combine
> right around the start of WWII.
>
> I will say it is easy to spot a good Southern cook, she's the lady who
> inspects the final product coming out of a grist mill and gives you her
> $.02
> as to the quality of the grits or corn meal you are grinding.
>
> John
>
>
> -----Original Message-----
> From: Dave Rotigel
> Sent: Friday, February 27, 2015 9:14 PM
> To: Antique tractor email discussion group
> Subject: Re: [AT] Oil dry / Rural King / And even more O.T. stuff
>
> Hi John,
> The 16' live oak log was about 24 inches at the butt when I started on Wed.
> I'm down to about 7' now and my guess on the dia. now is about 20". That
> live oak is the hardest "stuff" I've ever cut. It takes about 18 minutes to
> make one cut. I go through a poplar log of that size in about 7 minutes at
> home in PA. On the other hand, 18 minutes is about the time it takes to
> down
> a 16 oz Old Mil, so it's not all bad!
> Dave
> PS, Like you, I find that everything I cut is hauled away. (Tables, Clocks,
> Cutting Boards or whatever.) I had one woman ask me if I could speed up the
> saw because she didn't have the time to wait around. I smiled and asked her
> if she would like a cup of coffee. I think she must have been from Naples!
>
> On Feb 27, 2015, at 8:34 PM, jtchall at nc.rr.com wrote:
>
> > Running your drag saw I assume? How big of a log were you cutting? Years
> > ago
> > when my dad was able, we used to demonstrate our 2 man chainsaws. A nice
> > 24-30" Poplar log made for one heck of a display. A lot of folks wanted
> > those cuts for crafts. One fellow in particular was going to make clocks
> > out
> > of them.
> >
> > John Hall
> >
> >
> > -----Original Message-----
> > From: Dave Rotigel
> > Sent: Friday, February 27, 2015 7:59 PM
> > To: Antique tractor email discussion group
> > Subject: Re: [AT] Oil dry / Rural King / And even more O.T. stuff
> >
> > I have been at the Zolfo show (FL) for three days now cutting up a 18'
> log
> > into 2" pieces. Lots of sawdust there for anyone who wants to use it for
> > "oil dry"!
> > Dave
> > PS, GREAT Show and ONLY a little rain!
> >
> >
>
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-- 
-- 

Francis Robinson
aka "farmer"
Central Indiana USA
robinson46176 at gmail.com