Doug. The process he had (I got to see how the spuds were done)a room where the workers washed and dried large #1. After the spuds were dried they were placed in Two different HEATED vats (Large tongs,with fellows wearing Leather aprons and gloves)of resin different colors ,one vat was brown ,like violin rosin, the other was red color . After several minutes being turned, they(spuds) were removed and placed on a sheet of crystal salt,turned over and over till the potato looked like ruby with diamond covering. Split with a saw and placed on a plate with a great tasting steak, or shrimp served with melted butter or sour cream. I can say he (owner) did a huge business. I don"t think OSHA would allow that operation in todays world. I enjoyed my stay. LOU.
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Today's Featured Article - Hydraulics - Cylinder Anatomy - by Curtis von Fange. Let’s make one more addition to our series on hydraulics. I’ve noticed a few questions in the comment section that could pertain to hydraulic cylinders so I thought we could take a short look at this real workhorse of the circuit. Cylinders are the reason for the hydraulic circuit. They take the fluid power delivered from the pump and magically change it into mechanical power. There are many types of cylinders that one might run across on a farm scenario. Each one could take a chapter in
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