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Sunday, 6 January 2013

Making Fire with a Hand Drill is Easy;


Making Fire with a Hand Drill is Easy;
but not quite as easy as using the butane lighter from your everyday-carry on your person-survival kit. I know you like the Scouts; are always prepared.

When I worked at Camp Gardner, Calgary/Bragg Creek, Alberta-Boy Scout Camp; all the cubs, and scouts, were shown, if not taught; the processes as a part of their camping experience.

Image 1: There are five parts to the bow-drill set: the bow, the string, the spindle/drill, the board, and the handhold top bearing.
The Bow: Find a section of a green (live) branch that is about the thickness of your index finger; almost straight, or just slightly curved, and about the length of your arm from elbow to fingertip. The bow should be reasonably flexible but not flimsy (Willow works very well). It should not want to bend more than two inches from a straight line when flexed using a little strength. If it bends too easily or is prone to snapping, find a slightly thicker branch or use a denser wood. If it hardly bends at all then you can carefully whittle off a little wood on the inside of the curve; but, if you do so, make sure it bends evenly avoiding weak spots. The flexibility of the bow is important in the overall feel of the set. If the bow doesn't bend, the string will slip frequently and soon break. If the bow is too flexible the string will also slip and you won’t be able to apply the torque that is required.
Next, split the first two inches of each end of the bow with a knife. This is why you need a green branch. A dry branch will not split properly. Make sure the split is even, and doesn't run off to the side. The orientation of the split is very important; if the bow has any curve. When the bow is set on a flat surface, the splits should be parallel to that surface. Take two short lengths of cordage and snugly tie them around halfway up the splits. Use whipping style, or some other knot that will not work loose. The clove hitch is also very good for this. Tie one end of the bowstring into a knot. Set this end into the split in the bow so the knot is on the side of the bow that is curving away from itself (convex). Make sure that the string is held tightly by the split by moving the short section of cordage up the split toward the bowstring. This will effectively tighten the split. Take the other end of the bowstring and repeat on the other side. The amount of slack in the string is something that must be adjusted through trial and error when you fit the spindle. For now the string should be somewhat loose or you won’t be able to load the spindle.
The String: There are a wide variety of materials strings can be made of. These include: nylon, cotton, jute, leather, rawhide, buckskin, and a wide variety of wild plants. In general, use a string that is at least one and a half times the length of your bow. The string should be relatively thick. A thickness of a quarter-inch will last a long time. Shoelaces are usually not thick enough for repeated use. Cotton hockey skate laces will do. It is best to avoid synthetics such as nylon as they sometimes melt from the friction unless thick enough. Thick cotton cord is just about ideal for repeated use.
The Spindle/Drill: Take a foot-long straight-grained section of wood (if possible, from one of your previous splits) and whittle it into a slightly less than one-inch diameter straight dowel. In other words, the dowel should have the same diameter as the first knuckle of your thumb. Whittle the last inch of each end into sharp points. The fatter the spindle, the less wear it places on the string, but a longer bow is required to result in the same amount of rotations taken per bow stroke. Essentially, this works the same way as the gearing on a bicycle.
The Board: Take the once-split branch, and cut it with a saw(if you have such), or whittle and snap it into a foot long length. Using an axe or a knife and baton (a short, sturdy branch for hitting the back of knife blades) combination, split the branch evenly down the middle. Keep splitting until you get a flat board that is about one inch thick, or the thickness of your thumb. Whittle it down to remove any protrusions so you end up with a flat, straight-sided rectangular shape (this isn't very important). The board should be about three inches wide, but anything greater than two inches is fine.
The Handhold: Take the other half-split branch and saw off a section approximately four to five inches long. Whittle down the edges to remove any rough spots and to provide a comfortable surface for gripping. On the flat side of this, exactly in the centre from all four sides, gouge a hole with the point of your knife. Make the hole about half an inch deep. Make the sides of the hole slope out at a 45 degree angle so as to form a cone shaped depression.
Image 2: The drill spins against the board on one end and is held vertically by the handhold at the other end. The drill is spun by the bow and string. Spindle rotation and downward pressure are two of the most important requirements for starting a hand drill fire. Practice and patience will eventually improve your rate of success.
Image 3: There are a variety of ways in preparing your notches. The notch in the photo was cut tangent to the circle of the spindle hole on the hearth board. Two V-shaped notches were cut on the top and bottom of the hearth board for catching the char dust. When you begin to see smoke coming from the spindle and hearth board, don't think that you have a fire and stop spinning the hand drill. Be sure that the char dust has ignited before you stop rotating the spindle.
Images 4&5: The glowing ember was dropped into the cat-tail down in the tinder bundle. The bundle was constructed of the best fibres of cottonwood and a pile of cat-tail down placed in the middle.
Blow into the cat-tail down to help extend the ignited char. Once the coal starts to spread, it helps to hold the tinder bundle out and above your head to keep the smoke from getting into your eyes. Continue blowing into the tinder bundle until it ignites into a flame.

Hints: 
  1. Keep the downward pressure to a minimum; otherwise the drill stick will act as an auger and cut too quickly through the soft base wood.
  2. At first the drill-stick should be rotated slowly until it "beds in" Then the drill should be rotated very quickly.
  3. Friction under the top bearing should be kept to a minimum. If this is not the case, you must try some sort of lubrication; what ever you can find available.
  4. If the cord starts to slip on the drill stick, try to apply pressure (to the cord), with the fingers to tighten it up. Shorten the cord by re-tying the knot.
©Al (Alex-Alexander)D. Girvan 2013. All rights reserved. 





The Machete, Battle Axe, Broad Sword, Sledge Hammer, Video Game, Combination; Is it Really a Tool of Choice for Survival?


“Few tools are as versatile, and functional, as a good machete; whether you are hunting, camping, working in your backyard, or surviving in the deepest jungle, nothing is handier or more useful.”
True, under such conditions as jungle navigation/travel; in which relatively crude, imprecise, chopping, hacking, slashing or just the usual “bull whacking” is, or might; conceivably, be deemed necessary; machetes have long been proven; as a somewhat versatile; and undoubtedly, functional, tool. So, when other tool functions; pile driving for example; are urgently required: why not combine a “good” machete with a “good axe” and sledge. Sounds like an excellent idea-Right?
But, is it really?
Would such a combination create the ideal tool of choice? The “must have” for any real chance of survival? To be carried on your person at all times-whenever, wherever; there is any possibility, whatever; that one may be entering into a potential emergency/survival situation? Now, as you already know; I am primarily interested in Canadian survival; so, to answer the question, as we did in the case for an ordinary survival knife, let us examine the ways in which this tool might be put to use in a Canadian environment.

Might it be used to:

Cut your way out of a crashed bush plane?

Cut away heavy brush, in order to facilitate travel?

Cut branches, brush, cat tails, reeds, rushes, or other debris, when fashioning a shelter?

Cut and split firewood?

Cut or shave kindling?

Drive pegs, stakes, or posts?

Hold you down; and keep you from being blown away, in case of a tornado?

Help keep your pants from riding up too high and giving you a wedgie?
Might it be used as crow-bar, hammer, make-shift screwdriver, a very much unneeded weapon for hunting or self-defence (emergency survival, you are not conducting a military exercise).

The machete/axe combination is definitely standing out as a tool of choice. But, could you really use it for any of these other tasks that you are likely to require of a Survival Knife: clothing and equipment repair, cutting lace or thongs, cutting meat and vegetables, dressing fish or game, FIRST-AID, food preparation, setting snares with precision triggers that actually function.
IS IT SOMETHING YOU COULD, OR WOULD,  CARRY AT ALL TIMES; OR IS IT SOMETHING TO FASTEN ON YOUR STEERING COLUMN, NEXT TO YOUR GEAR-SHIFT CONSOLE, HANG ON THE WALL, OR PLACE IN A GAME CABINET/TROPHY CASE, INTENDED TO DEPRESS PEOPLE-YOU KNOW LIKE A CROCODILE DUNDEE OR RAMBO KNIFE? 
© Al (Alex-Alexander) D. Girvan 2013. All rights reserved.

Saturday, 5 January 2013

Sow Thistle Greens, Wilted in Butter



This recipe, for Sow Thistle greens; which I have recently adapted and revised once again, is from a Traditional British recipe; I originally published in From The Mother’s Garden Pantry for Survival.

Sow Thistle Greens, Wilted in Butter, and “Finished”; by Cooking in a Little Beef Stock, With Spices.

 Ingredients:
 2 handfuls of young sow thistle leaves
2 ozs. butter, for frying
1 tsp. flour
¼ cup beef stock
Salt, and black pepper, to taste.
Freshly grated nutmeg, to taste.
 Preparation Method:
Three varieties of sow thistle can be found in western Canada:Perennial sow thistle Sonchus arvensis, Prickly sow thistle Sonchus asper, and Annual sow thistle Sonchus oleraceus. All grow by roadways and in disturbed areas Only pick young sow thistle leaves (less than 4ins. long) as these will not be as bitter as the older leaves, (you also won't have the spines to contend with). Heat some butter in a pan and add the leaves. Stir to coat the leaves in the butter then stir-in the flour and continue cooking about 1 minute or until the leaves are slightly wilted. Then add beef stock; reduce to a simmer; and continue cooking, for about 6 minutes or until thickened, (this should still leave you with a decent bite or crunch). Add some nutmeg (to taste) before serving. Young leaves are edible raw but are best prepared as above. 
© Al (Alex-Alexander)D. Girvan 2013. All rights reserved.


Elk/moose, Dried Meat


1. The meat is cut into sheets, about 1/2 inch thick. If you see how it's done, then it's much easier.
2. You can sprinkle it with salt and pepper if you want to and the pepper may help to keep flies away.
3. Hang the sheets over a pole to dry in the wind and sun. Keep a fire going underneath, to keep the flies away.

Elk/moose, Pemmican

Pemmican was the original, WORLD WIDE "Trail-Mix" or emergency food; it was not invented in the United States, by indigenous North American peoples, or even in the Americas.
Pemmican is best made in August.
1. First dry the meat as above.
2. Cook meat in boiling water for about 10 minutes. Pound well with hammer and mix with marrow or grease.
3. Add berries or diced onions if you like.
4. Put pemmican into those ever useful freezer bags.
5. Freeze; cut in slices.

For other recipes treat moose, caribou, elk, bear, sheep, or goat meat as if it were beef, but please remember – Because of the usual low fat content, by preference, game meat is seldom ever broiled or roasted. Bear meat should be cooked thoroughly as for pork

General or Basic Process of Drying Meat, Including How to Use.


• Any lean meat; remove all visible fat-will go rancid quickly.
• Do not cook. Keep from moisture at all times. Brush with salt before drying aids preservation; pepper keeps flies away. Properly dried keeps months.
• Hang high away from animals and covered from egg-laying flies. Wash mouldy spots (harmless) before cooking to eat.
Jerky:
Preferably beef or venison flank. Cut 1-1/x/4" strips, any length. Dry same process until shoe-leather brittle 12 hours to 2 days) will keep year or more in cool dry place.
Pemmican
Powdered jerky, mixed 50/50 with paste of dried berries (any) or fruit pulp & melted suet rolled into balls.
Store in watertight material or dip in more suet for extra coating. Will keep years; highly nutritious classic survival food.
Fish drying\Split down back or fillet; sun dry on rocks. Grind bones, meat, add to stew, patties, etc. Don't eat raw (parasites.

Small Game, Birds
Dry whole, on rocks or on racks in sun; prop ribs open with stick. When dry; crush bones, and then leave an extra day to dry marrow.

To Smoke Fish or Meat:


Cut red willow; put into a hibachi or into any old metal can with a vent hole cut in it. Sprinkle water over flames if necessary to keep them down; keep feeding the smoker with willow, being careful at all times not to let it burst into flames.