-=> MICHAEL LOO wrote to DAVE DRUM <=-

 >  ML> It struck me that that part would be
 >  ML> susceptible of volunteer involvement
 > 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)=

 ML> I've seen those. There's a bunch of effort
 ML> involved in hauling those ties around, as
 ML> the creosoting adds mass, which of course
 ML> itself helps the stability of those walls.

 > 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

 ML> Not seen such; it certainly makes sense.
 ML> There's the cancer threat, though.

From the article: Railroad ties have an 8" X 8" section and are treated 
with creosote oil, a preservative derived from coal tar. The ties used 
should be at least ten years old. By then, enough of the creosote will 
have evaporated so that its smell will not be noticed. Only the softwood 
(e.g. fir) ties should be used. Hardwood (e.g. oak) ties will shrink 
too much for this purpose. The article was by By Sam Owen in the 
March/April 1971 edition (IOW when John and Jane Shuttleworth owned the
magazine - long before it got conglomerated into Bonnier.)

The aging should mitigate any cancer concerns outside the normal range.

Then it's just a log cabin from trees already harvested for another
purpose. Not sure (on this cold 9§F/-13§C morning) what the "R" factor
of solid wood is.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tam's Log Cabin Democrat Homemade Rotisserie Seasoning
 Categories: Spices, Rubs, Herbs
      Yield: 16 Servings
 
MMMMM--------------------ROTISSERIE SEASONING-------------------------
      4 ts Salt
      2 ts Paprika
      1 ts Onion powder
      1 ts Garlic powder
    1/2 ts Pepper
      1 ts (rounded) dried thyme
    1/4 c  Extra virgin olive oil
 
  Note: This amount works for about 2 to 2 and a half 
  pounds of skinned, boned chicken. If you are using 
  breasts, pound them out so that they will cook evenly 
  in the oven.
  
  Set oven @ 350§F/175§. Mix all the dry ingredients in 
  a small bowl. Wash and pat dry the chicken with paper
  towels.
  
  Line a baking sheet with foil and then coat each chicken
  tender or breast with the oil. I tend to do this in a 
  large bowl and just stir them all around until they are 
  all coated. Lay them on the baking sheet and sprinkle 
  with the seasoning mix on both sides. I use a spoon to 
  do this but you can use a spare spice shaker as long as 
  the openings are large enough for the dried thyme to 
  pass easily through them. Once coated, place uncovered 
  in the preheated oven and bake for 18 to 30 minutes, 
  be sure to check them at about 18 minutes and adjust 
  the time as needed to cook the chicken until completely 
  white inside and juices run clear.
  
  You can also cook the breasts or tenders on the grill 
  or season on a whole chicken, baked or grilled.
  
  Recipe by: Tammie McClure, Log Cabin Staff Writer
  
  From: http://thecabin.net
  
  Uncle Dirty Dave's Archives
 
MMMMM

... What's the difference between soup and gravy?

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