Text 15899, 118 rader
Skriven 2011-09-20 17:37:54 av Dave Drum (1:261/38)
     Kommentar till en text av Glen Jamieson
Ärende: Bulldogs
================
-=> Glen Jamieson wrote to Dave Drum <=-

 GJ> I don't suppose that town had anything to do with the Lansing Bulldog
 GJ> tractors?  Single cylinder hot bulb engines that were started with a
 GJ> cartridge, and would run on almost anything, including the lanoline
 GJ> skimmed off the wool scouring vats.

 DD> Well, sort of. The Bulldog was produced by Bates and Edmonds, of
 DD> Lansing, Michigan, and sold by Fairbanks Company. Unless you mean the
 DD> The Lanz Bulldog which was built in Mannheim, Germany from 1921 to
 DD> about 1960.

 GJ> Of course!  "Lanz"!  What mental twist gave me "Lansing" for the
 GJ> Bulldog?!  And what a coincidence that a Bulldog was produced in
 GJ> Lansing!  (Or am I thinking of Lansing Bagnall forklifts...)

The pictures of the Bates and Edmonds Bulldog engine and the engines mounted on
the Lanz Bulldog tractors are quite similar. The B&E Bulldog engine pictured
was mounted on a seemingly smaller version of the tractor shown in the Lanz
article

 DD> reliable. The very early ones had no reverse gear; to go
 DD> backward the driver paused momentarily and then spun the engine in the
 DD> other direction. Even those built after the war had engines which would
 DD> run in either DD> direction.

 GJ> There are still a few around in museums.  They were often used as
 GJ> mobile stationary engines to power pumps and sheep shearing stands,
 GJ> where they would run all day, slowly vibrating themselves into the
 GJ> ground as they oscillated in response to the piston inertia.  That is
 GJ> also where lanoline was often used as a fuel.   Although power
 GJ> kerosene was the intended fuel, old oil was quite successful.  It was
 GJ> even claimed that when fully warmed up, buttermilk would run the
 GJ> engine.  To reverse the engine the driver had to have a good touch to
 GJ> choose the moment to give it the fuel after it had bounced against
 GJ> compression and kicked back.

I have seen a number of the versions sold by Fairbanks at "Old Thresher's
Reunions" and antique tractor shows. Most ran on some version of kerosene or
coal oil. (Coal oil is obtained from the destructive distillation of cannel
coal, mineral wax, and bituminous shale, while kerosene is obtained by the
distillation of petroleum. A special type of coal known as cannel coal
(classified also as terrestrial type of oil shale) is required to produce it.)
The end products are quite similar and in the Midwestern part of the United
States often used interchangeably by crusty old farts who grew up before
electricity was commonly available to rural areas.

When I first heard one of these horizontal cylinder, water reservoir cooled
engines run I realised where James Thurber got the "pocketa pocketa pocketa"
sound he used in his famous short story "The Secret Life of Walter Mitty".

 DD> White is out-of-business in USA, having been merged into Volvo Trucks
 DD> and the name subsumed from Volvo-White to just Volvo. In their heyday
 DD> White built everything from farm tractors/machinery to appliances to
 DD> automobiles and large trucks.

 GJ> Sad to hear that White have faded from the scene.  As you may guess, I
 GJ> have been out of the heavy equipment field for a while.

As I have been away from the trucking business. One of the last heavy trucks I
drove was a White Road Boss. A very nice work platform and the first
"integrated sleeper" conventional (engine in front of the cab) tractor ...
which of course has continued in the Volvo line and been copied by nearly every
heavy truck maker in America. Previously sleeper cab arrangements required the
driver to crawl through the opening where the back window had been into a
cramped dog-house arrangement perched behind to control cabin. If for no other
reason White's designers deserve a place in the pantheon of people who have
done good things for the working man.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: White Veal Stock
 Categories: Beef, Sauces, Soups, Poultry, Vegetables
      Yield: 1 batch

      5 ga Water (19L)
     20 lb Veal Bones; sawn (18kg)
      5 lb Chicken Backs or feet(2.2kg)
    1/2    Stalk (bunch) celery;
           - chopped
      1 lg Leek; chopped
      2 lg Onions; chopped
    1/2 bn Parsley Stems
      5    California bay Leaves
      1 tb Peppercorns; crushed (15g)
    1/2 tb Dried thyme leaf (7.5g)

  Blanch the bones by covering with cold water and bringing
  to the boil. Discard water and rinse bones.

  Add remaining ingredients. Bring to the boil, then simmer
  for up to 18 hours, with skimming to remove any scum that
  rises.

  Scald clean containers,and strain stock into each, seeing
  some fat into each to act as a protective cap. Cover with
  saran (cling film) wrap and cool.

  This will keep at least a week, but should be part of the
  regular weekly Mise en place. Excess should be frozen or
  reduced for glac d'viand, a 10-1 reduction.

  NOTES: This recipes is for 5 gallons, but you can cut it
  in half. It hardly pays to make less than 10 quarts, but
  if space is a factor, reduce the stock by boiling to half
  its original volume. The flavors will be more pronounced,
  as will any errors introduced.

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

... There is much pleasure to be gained from useless knowledge. - B. Russell

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)