MSGID: 1:229/452 4661715C
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 > The railroad had pulled up the rails behind itself and sold them for
 > scrap. But all the cross-ties, many with spikes and plates still in
 > place were left behind. Clearing those away was the second most costly
 > part of the project .... after the asphalt paving.

 ML> It struck me that that part would be
 ML> susceptible of volunteer involvement, but
 ML> then I looked up the length of the segment
 ML> - almost 30 miles; as I noted not impossible
 ML> for bicyclists but a daunting task for
 ML> maintainers and especially for those taking
 ML> the ties out to begin with. According to the
 ML> Railroad Tie Association, that stretch would
 ML> have 90000 ties at 10 to the ton. I wouldn't
 ML> have been surprised if tie removal had been
 ML> the most expensive part.

Several volunteers helped. As well as a couple landscape companies. It
seems that, being treated to resist deterioriation, sleepers make great
terracing walls. There were a *lot* of landscape terraces built around
the area on special, unrepeatable deal, offers during that period. Bv)=

And I think at least one cabin/house was built with the salvaged ties,
using plans from Mother Earth News. https://tinyurl.com/CABIN-TIES-MEN

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

      Title: Rabbit Sausage
 Categories: Game, Herbs, Chilies
      Yield: 8 servings

      1 lg Rabbit; coarse ground meat &
           - fat (save the bones for
           - soup stock)
  1 1/2 ts Salt
      1 ts Pepper
        pn Ground ginger
      2 ts Sage; more to taste
      1 ts Thyme
        pn Garlic powder
        ds Cayenne pepper
           +=OR=+
      2 ds (to 3) hot pepper sauce

  Combine the seasonings with the ground meat (everything
  together should total about 2 pounds), and regrind the
  mixture (this helps to get everything well blended).

  Refrigerate overnight. The next day, test the flavor by
  frying a small patty, and adjusting the seasoning if
  that seems necessary. 

  Form 1-pound rolls of the meat, wrap them in freezer
  wrap, and place the ready-to-slice rolls in your freezer
  (the frozen sausage can be cut quite easily when you're
  ready to use it).

  By George Fournier and Robert C. Winans| May/June 1978

  RECIPE FROM: https://www.motherearthnews.com

  Uncle Dirty Dave's Archives

MMMMM

... It could be the best thing since the invention of the donut.

--- EzyBlueWave V3.00 01FB001F