>  ML> I wonder if there would be a niche market for
>  ML> builders who could cater to buyers with a taste
> Sometime in the late 70's I met a guy who scoured the mountains looking
for old
> wooden buildings.  He'd strip the weathered exterior boards off and
sell them. 

Just looking out the car window as the landscape
rushes fuzzily by, I see plenty of derelict farm
buildings that would just cry out to be taken in
such a way. I wouldn't see much appeal in them,
but apparently others think otherwise.

> "Barn boards" I think is what he called them.  Couldn't keep up with the
> demand.  I know when I was looking for material to make a "Bates Motel"
sign
> for Bob's chicken coop I had a hard time finding something approaching
what I
> was looking for.

Including this guy Herman Weaver of what became
"Weaver's House of Violins," who made the 
occasional instrument out of barn boards.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Oatmeal-Bran Bread
 Categories: Breads, Vegetarian
   Servings: 30

      1 c  Oatmeal
      2 c  Water
    1/4 c  Dark -or- Light Molasses
      2 tb Vegetable Oil
    1/2 ts Salt
      1 pk (or 1 tablespoon) Active Dry
           -Yeast
    1/2 c  Warm Water (110 to 115
           -degrees)
      1 c  Bran
    1/4 c  Soy Flour
    1/2 c  Wheat Germ
      3 c  Whole Wheat Flour

  Cook the oatmeal according to directions in the 2 cups of water.  Add the
  molasses, oil and salt.  Cool to lukewarm.

  Dissolve the yeast in the warm water and add to the oatmeal mixture. 
Stir
  in the barn, soy flour and wheat germ. Beat in the whole wheat flour,
  adding a little at a time until the dough is stiff. Knead the dough on a
  floured surface until it is smooth and elastic. Cover with a damp towel
and
  let rise in a warm place in a lightly-oiled bowl until doubled in bulk.

  Punch down and knead again until smooth and elastic.  Divide the dough
into
  two loaves.  Shape and put into lightly-oiled bread pans.  Let rise until
  doubled.  Bake in a 375-degree oven for about 40 minutes or until brown
and
  sounds hollow when tapped on top.

  Remove from the pan immediately and cool on a wire rack.

  Serves 30

  One Serving = Calories: 79 Carbohydrates: 14 Protein: 3 Fat: 2 Sodium: 44
  Potassium: 154 Cholesterol: 0

  Exchange Value: 1 Bread Exchange

  Source: Holiday Cookbook, American Diabetes Association, ISBN
  0-13-024894-0, by Betty Wedman, M.S.,R.D.

MMMMM