Whenever I have to wait in a doctor’s office, I don’t mess around with their pile of last year’s Time magazines. I bring my own really old magazines – and this week it was issues of The Woodworker from 1916.
Tucked in amid the magazine’s 10-part series on making your own poultry gear (no lie), I found two little gems worth sharing here.
The first article, “Screws and Screwdrivers” is the kind of article that most people would skip over. After all, what is there to say about this basic operation? As always, if you read The Woodworker closely you’ll pick up details and fine points that are worth knowing.
This short article even discusses a pattern of screw – the improved American form – that I’ve not seen before. Sure, the shank is familiar, but the head?
The second article is on “Hay Box Cookers.” I do almost all the cooking in our household, and I enjoy exploring old cooking techniques as much as I enjoy old woodworking stuff. So this article was aimed right at me.
Hay box cookers are like the CrockPot of the 19th century. The cooker is a wooden box filled with hay. When you make a stew, you bring it to a boiling point. Then you take it off heat, cover it and put it in the hay box cooker and shut the lid for two or more hours.
The hay insulates the stew (or boiled bacon, yum?), cooking it slowly without any more energy. And you can’t scorch the food. There’s even a recipe book out there.
— Christopher Schwarz