Showing posts with label wild. Show all posts
Showing posts with label wild. Show all posts

Insulators In The Wild

Insulators In The Wild




Today I was out for a ride aboard my recumbent bike.  As I was cruising along the right of way of what was once a spur route of the Baltimore & Ohio railroad the glint of blue glass laying in this freshly worked field caught my eye.  I took a mental note of the location and continued on my with my ride.  I figured I would investigate on the way back.  Out in the middle of nowhere and only feet from the railroad bed the glass was most certainly a piece of an old insulator.


Sure enough on my way back I stopped and picked up the sky blue shard which was a piece of an old insulator.  In the photograph you can see a discoloration of the soil adjacent to the bike path.  This is caused by coal dust and cinders deposited by steam locomotives as they worked up and down the corridor long ago.  As I walked back toward the field edge where I had left my bike I forgot the shard in an instant as my gaze came to rest on an unmistakable shape resting in the dirt at the edge of the field.
  

Unfortunately when I pulled the object from the dirt I found that the insulator was cracked in half longitudinally.  In any case for me it was a stunning find.  Usually when insulators break they fracture in the middle along the wire groove creating a profile much harder to identify.


Clearly visible on the crown are the letters ATENT and below that 19 . 1871.

I wrapped the piece up carefully and stowed it in my pack and finished up my ride.  When I got home I thumbed through my insulator collector guide looking for the bullet shaped insulator.  Soon I located the familiar shape and positively identified my find as a CD 132.


The embossing on the crown of the insulator had it been complete would say Patent / Dec. 19. 1871.  This was a U.S. Patent issued to Robert Hemingray of Covington, Kentucky for a glass insulator molding technique he developed.  This insulator I found today is an example of one of Hemingrays earliest productions before the glass plant was moved from the banks of the Ohio to Muncie, Indiana in 1888.

While I would have been completely happy with my ride and the beautiful weather outside today finding this little jewel capped off my day perfectly.

Additional documentation at Hemingray.info









Insulators In The Wild
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Homemade Cream Of Mushroom Soup With Wild Rice Recipe

Homemade Cream Of Mushroom Soup With Wild Rice Recipe


This has been one of the warmest winters on record in Pennsylvania, but just a few days ago the temperature finally dipped down below 10°F, just in time to make some hot comforting soup for winter! This recipe comes from my mother, who got it from her mother, and its another one of those family recipes that is not written down anywhere. We all know it by memory, but today I thought I would share it with you! Not a fan of rice? The wild rice is optional - omit it and you will have regular, rich & delicious cream of mushroom soup!

Ingredients 

4 cups of sliced, fresh raw mushrooms
1/2 stick butter
3 heaping tablespoons of flour
1 can (or 1 cup) of beef broth 
1 container sour cream
1/4 to 1/2 cup wild rice, uncooked
1 clove of garlic, crushed (or 1/4 teaspoon garlic powder)
Salt & fresh ground black pepper to taste

Instructions

Wash and slice mushrooms, and then place mushrooms in a large soup pot and cover with water and a little extra water (I use about 6 cups of water; if I am using more mushrooms I will increase the water a bit). Sprinkle with about 1/2 teaspoon of salt. Cook on medium high heat.


Simmer mushrooms on medium high heat until mushrooms reach a rolling boil, then turn down and simmer over medium heat.


Add 1/4 cup (or more if you like) of wild rice to the simmering mushrooms. I usually add between 1/4 to 1/2 cup of rice.


Add one cup (or one can) of beef or chicken broth to the mushrooms. I use beef broth.


Continue to simmer the mushrooms, water, rice, and broth on medium heat. 


While the mushrooms are cooking, in a separate medium bowl add 3/4 container to one whole container of sour cream. Add 1 heaping tablespoon of flour and two tablespoons of water. Whisk the sour cream, flour, and water together well and then set aside. 

In a separate, medium sized pot, melt 1/2 stick of butter over medium heat. 


Once melted and just beginning to bubble, add 2 tablespoons of flour, and whisk in quickly with a wire whisk, continuing to whisk, making a roux, while the flour/butter mixture begins to lightly brown. Whisk constantly and be careful not to burn the mixture! You will see it beginning to brown as you stir it on the heat. (see below)


Once it is a nice golden brown as in the photo above, remove from heat and carefully mix the roux into the pot with the mushrooms. It will usually bubble up when you pour the roux in with the mushrooms, so pour slowly! 

Now add the sour cream mixture to the mushrooms, whisking it together well. Add salt and fresh ground black pepper to taste. Simmer, covered, for another 3o minutes or until mushrooms and rice are completely cooked and tender. 


Serve with a crisp salad and crusty bread. Enjoy! 


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Enjoy your day!
Love, 
Laura




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Homemade Cream Of Mushroom Soup With Wild Rice Recipe
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