that looks like a rather large side of meat or even a small smoke house I would like to see how it is built and build one need to know how to operate it also no one around here does that anymore.I just butchered my 500+ lb sow last weekend and will have a couple more to do in a few months. Had to pay a guy to help me cut it and use his equipment but with over 300lb of meat I know what was fed we enjoy every bite. He is curing the strick-o-lean and said it will be ready in a couple weeks. He said all I would need to do is smoke it for it to be bacon. I have 2 freezers and both are full of deer and pork.
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Today's Featured Article - Fordson Model N: Field Service Operations and Lubrication - by Anthony West. The daily or weekly servicing of any vehicle is of the utmost importance, and in days gone by when our favorite tractors were doing an important and Commercially vital job on the farm, these service operations would make a major difference to the running costs and economy of the farm. This being so, it surprises me to see how many enthusiasts attending rallies, shows etc, seem to be unaware of the importance of this constant attention. Possibly the modern machine with its 6,000 mile or even once
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