> People who can manipulate wood, even crudely, and the tools to do so 
> are far more common than masons who can work with rock/stone. 

You don't need to be a mason to make a house
of stone, though perhaps it'll be more
likely to fall down prematurely.

> Main difference between wet rot and dry rot is that wet rot needs a 
> higher moisture content to grow. Wet rot fungus likes to grow on timber 
> with a high moisture content of around 50% and above while for dry rot 
> to grow it will germinate at a lower timber moisture content of around 
> 20% to 30%. 

We must be lucky to be in habitat for both -
the guy who came out a few months ago pointed
out examples, some very close to each other

> Minwax makes a product - https://tinyurl.com/MINWAX-STUFF 
> Also take a look at: homeguides.sfgate.com/repair-wall-stud-dry-rot-85605.html
> and: https://www.hgtv.com/lifestyle/clean-and-organize/how-to-save-rotting-wood

We're thinking about band-aid solutions here,
designed to last until someone else can take
custody of the structures. 

> There's not a lot to chose from. And the can opener aspect makes it so
> convenient.  Bv)= 

"Tonight, Lucullus dines with Lucullus."
Remember that.

>  ML> I've been told that the overseasoned stuff we
>  ML> tend to feed ourselves (and our poor) does
>  ML> not do well by the canines.
> Yet they thrive. And beg for more.

They don't have cardiologists, I reckon.

>  ML> I think I saw that back when broccoli was
>  ML> a rarity, and CoB was in the frozen section
>  ML> along with cream of potato and of shrimp
>  ML> and, if I recall correctly, oyster stew. I
>  ML> don't recall having tried that, though.
> Still available in the refrigerated/frozen area(s). 

Thanks for the info. I don't frequent those
aisles except for frozen corn and peas and,
of course these days, ice cream.

>  >       Title: N.Y.T. French Onion Soup
>  >       1 tb All-purpose flour
>  ML> Looks okay, but the flour is a mistake.
> Everyone has their favourite thickener. Mine varies according to usage.

The impression I was intending to convey
is that for French onion, the best 
thickener is no thickener.

> This is really a consomme you don't bother to clarify. Lovely as a soup, 
> it can also be made into a meal by adding some dumplings or noodles.

It's a worthy and tasty liquid, but it's
not really beef tea, see below. For its
original purpose, it's clear of extraneous
ingredients that would confound an invalid's
digestive system.

>       Title: Beef Tea

Beef tea
categories: invalid, historical
servings: 1

Take 1/4 - 1/3 lb of the leanest beef you can find (probably from the
round). Scrape it with the back of a knife, as though you were making
beef tartare. Put this stuff in a heatproof glass or ceramic jar.
Seal it tight and submerge in boiling water. Simmer a long time.
Strain, salt to taste, serve. Makes about 1 sick person's serving.

From M.C. Tyree, Housekeeping in Old Virginia
(Louisville: Morton, 1879); notes mine

BEEF TEA
cat: convalescent, text only
yield: 1 batch

Cut a pound of the lean of fresh juicy beef into small thin
slices, and sprinkle them with a very little salt. Put the meat
into a wide-mouthed glass or stone jar closely corked, and set it
in a kettle or pan of water, which must be made to boil, and kept
boiling hard round the jar for an hour or more. Then take out the
jar and strain the essence of the beef into a bowl. Chicken tea
may be made in the same manner.

DIRECTIONS FOR COOKERY, IN ITS VARIOUS BRANCHES: Page 306
http://www.cookeasyinfo.com/directionscookery/directionscookery306.htm

---------- Recipe via Meal-Master (tm) v8.05

      Title: Beef Juice
 Categories: Text, 1941
      Yield: 1 Servings

           No Ingredients Found

  Beef juice may be prepared by pressing the juice from
  slightly warmed diced beef.  Finely chopped raw beef,
  in the proportion of 1/2 pound to 2 tablespoons of
  water, may be placed in the upper part of a double
  boiler and kept over hot water for 2 hours.  If a
  double boiler is not available pack meat loosely in a
  glass jar and place on rack in pan of hot water.
  Keep meat at a temperature of 150 F the entire 2
  hours.  Strain carefully.

  The Household Searchlight

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