Text 21299, 104 rader
Skriven 2009-02-25 09:18:00 av Glen Jamieson
     Kommentar till en text av Hap Newsom
Ärende: ODDZ & ENDZZ  90225
===========================
 -=> Quoting Hap Newsom to Ruth Haffly <=-

G'day Hap,

 -> -> Back in the days before helicopters and fixed wing air craft, they had
 -> -> to do something to get cable lines across the Falls.
 -> 
 ->  hn> I'd not want to be the one to try and
 ->  hn> row a boat towing a cable across, but
 ->  hn> I suppose that was one of the methods
 ->  hn> back then.
 -> 
 -> Small craft in the waters in that area are not a smart idea.
 -> 
 HN> Back in the 50's when we lived in New York, 
 HN> we went to Niagra falls and rode boats both
 HN> above and below the falls. I suppose you'd have 
 HN> to start well upstream on one side to end 
 HN> up "even" on the other.

I have used that method in getting a rope across a fast flowing river
in PNG, starting quite a distance upstream from where the rope was
needed.  The Niagara River above the falls is clear enough from rocks
and rubbish to allow the ends of the rope to be moved to wherever
needed.  In the PNG case I needed to transport men and equipment back
and forth over the fast-flowing Ramu River, so once the heavy rope was
in place, I used a dinghy with a pulley block on a short painter on the
bow, and then by manipulating an oar over the stern could angle the
boat one way or the other, so that the current moved the boat along the
rope in the desired direction.

A local lady on her way to market saw what we were doing, and asked to
be transported across the river by that means as an alternative to
looking for someone with a dug-out canoe.  She paid me for her passage
with a nice, ripe papaya, which I shared with my crew of mechanics.

I have read of people using a kite to get the first line across a river
or chasm.  That could be done if there is enough wind, from the right
direction.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Bannock
 Categories: Canadian, Breads
      Yield: 6 Servings
 
      1 c  Whole wheat flour
    1/2 c  All purpose flour
    1/2 c  Rolled oats
      2 tb Sugar, granulated
      2 ts Baking powder
    1/2 ts -Salt
      2 tb Butter, melted
    1/3 c  Raisins; optional
    3/4 c  -Water; approx,
 
  "Bannock, a simple type of scone was cooked in poineer days over open
  fires. Variations in flours and the addtional of dried or fresh fruit
  make this bread the simple choice of Canadian campers even today.
  Oven baking has become an acceptable alternative to the cast iron
  frypan. McKelvie's resturant in Halifax serves an oatmeal version
  similatr to this one. For plain bannock, omit rolled oats and
  increase the all purose floue to 1 cup.... One of the earliest quick
  breads, bannock was as simple as flour, salt, a bit of fat (often
  bacon grease) and water. In gold rush days, dough was mixed right in
  the prospector's flour bag and cooked in a frypan over an open fire.
   Indians wrapped a similar dough around sticks driven into the ground
  beside their camp fire, baking it along with freshly caught fish.
  Today's native _Fried Bread_ is like bannock and cooked in a skillet.
     Newfoundlander's _Damper Dogs_ are small rounds of dough cooked on
  the stove's dampers while _Toutons_ are similar bits of dough deep
  fried. At a promotional luncheon for the 1992 Inuit Circumpolar
  Conference, Eskimo Doughnuts, deep fried rings of bannock dough, were
  served. It is said that Inuit children prefer these "doughnuts" to
  sweet cookies.
     Red River settlers from Scotland made a frugal bannock with lots of
  flour, little sugar and drippings or lard. Now this same bread plays a
  prominent part in Winnipeg's own Folklorama Festival.
     At Expo '86 in Vanocuver, buffalo on bannock buns was a popular
  item at the North West Territories ' restaurant. In many regions of
  Canada, whole wheat flour or wheat germ replaces part of the flour
  and cranberries or blueberries are sometimes added. A Saskatchewan
  firm markets a bannock mix, and recipe books from coast to coast
  upgrade bannock with butter, oatmeal, raisins, cornmeal and dried
  fruit."
  
  Stir together flours, oats, sugar, baking powder and salt. Add melted
  butter, raisins (if using) and water, adding more water if needed to
  make sticky dough. With floured hands, pat into greased pie plate.
  Bake in 400F oven for 20 to 25 minutes or until browned and tester
  comes out clean. Cut into wedges. SERVES:6 VARIATIONS: In place of
  raisins add chopped dried apricots or fresh berries.(Blueberries are
  terrific if one is camping in northern Ontario in August.)
  
  SOURCE: "The First Decade" chapter in _A Century of Canadian Home
  Cooking_
 
MMMMM
 

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