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The Anarchist’s Workbench via Lost Art Press – Free PDF Download

August 9th, 2020 No comments
The Anarchist's Workbench
 
The Anarchist's Workbench via Lost Art Press - Free PDF DownloadThe Anarchist's Workbench via Lost Art Press - Free PDF Download
 

“The Anarchist’s Workbench” is – on the one hand – a detailed plan for a simple workbench that can be built using construction lumber and basic woodworking tools. But it’s also the story of Christopher Schwarz’s 20-year journey researching, building and refining historical workbenches until there was nothing left to improve.

Along the way, Schwarz quits his corporate job, builds a publishing company founded on the principles of mutualism and moves into an 1896 German barroom in a red-light district, where he now builds furniture, publishes books and tries to live as an aesthetic anarchist.

“The Anarchist’s Workbench” is the third and final book in the “anarchist” series, and it attempts to cut through the immense amount of misinformation about building a proper bench. It helps answer the questions that dog every woodworker: What sort of bench should I build? What wood should I use? What dimensions should it be? And what vises should I attach to it?

These questions are answered with the perspective of 2,000 years of workbench history.

Surprisingly, the way we immobilize pieces of wood to work on them hasn’t changed much in the last 700 years. But what has changed are the raw bench-building materials available to the modern woodworker. Gone are the massive slabs of oak, maple and beech that built the Western workbenches of our ancestors.

In their stead, we have very expensive hardwoods, plus inexpensive softwoods used for residential construction – yellow pines and firs – that (when used thoughtfully) can produce workbenches that are as heavy, tough and useful as historical examples.

“The Anarchist’s Workbench” also seeks to open your eyes to simpler workbench designs that eschew metal fasteners and instead rely only on the time-tested mortise-and-tenon joint that’s secured with a drawbored peg. The bench plan in the book is based on a European design that spread across the continent in the 1500s. It has only 12 joints, weighs more than 300 pounds and requires less than $300 in lumber.

And while the bench is immensely simple, it is a versatile design that you can adapt and change as you grow as a woodworker.

Oh, one more important fact about the book: You can download it for free. All you have to do is click this link. You don’t have to register for anything or give up your email. Just click the link and the entire book will download to your device in pdf format. The file has no DRM (digital rights management). And it’s covered by a creative commons license that allows you to use the material however you like for non-commercial purposes.

If you prefer a printed book, you can order one for $27. The 344-page 6” x 9” book is printed on #70 matte coated paper. Its signatures are sewn and secured with fiber tape for durability. The pages are hardbound and covered in cotton cloth. Like all Lost Art Press books, it is produced entirely in the United States.

Read The Anarchist’s Workbench – Lost Art Press via Lost Art Press


An interesting link found among my daily reading

Historical Cooking Books – 63 in a series – Gems of fancy cookery: a collection of reliable and useful household recipes (1890)

August 9th, 2020 No comments

What might you find in these old cookbooks? What special recipes have been handed down to you? Share in the Comments!

Historical Cooking Books – 63 in a series – Gems of fancy cookery: a collection of reliable and useful household recipes (1890)

Historical Cooking Books - 63 in a series - Gems of fancy cookery: a collection of reliable and useful household recipes (1890)

Historical Cooking Books - 63 in a series - Gems of fancy cookery: a collection of reliable and useful household recipes (1890)

Historical Cooking Books - 63 in a series - Gems of fancy cookery: a collection of reliable and useful household recipes (1890)

Available in PDF, Text, JPG formats, and more

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Publication date 1890
Topics Cookery , Cuisine , cbk , cbk
Publisher Goderich, Ont. : F. Jordan
Collection university_of_alberta_libraries_microfilm ; university_of_alberta_libraries ; toronto ; microfilm ; additional_collections
Digitizing sponsor University of Alberta Libraries
Contributor Canadiana.org
Language English

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** Many of these books may be available from your local library. Check it out!

Historical Cooking Books – 62 in a series – Woman’s City Club Cook Book (1923)

August 2nd, 2020 No comments

What might you find in these old cookbooks? What special recipes have been handed down to you? Share in the Comments!

Historical Cooking Books – 62 in a series – Woman’s City Club Cook Book (1923)

Historical Cooking Books - 62 in a series - Woman's City Club Cook Book (1923)

Available in PDF, Text, JPG formats, and more

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Publication date 1923
Topics Cookery, AmericanCookery — Illinois Chicagocbk
Publisher Chicago, Ill. : [s.n.]
Collection university_of_illinois_urbana-champaignamericana
Digitizing sponsor University of Illinois Urbana-Champaign
Contributor University of Illinois Urbana-Champaign
Language English

Get these aprons for your cooking adventures.

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** Many of these books may be available from your local library. Check it out!

Historical Cooking Books – 61 in a series – The Dinner Year Book (1879) by Marion Harland

July 19th, 2020 Comments off

What might you find in these old cookbooks? What special recipes have been handed down to you? Share in the Comments!

Historical Cooking Books – 61 in a series – The Dinner Year Book (1879) by Marion Harland

Historical Cooking Books - 61 in a series - The Dinner Year Book (1879) by Marion Harland

Historical Cooking Books - 61 in a series - The Dinner Year Book (1879) by Marion Harland

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Publication date 1879
Topics CookeryDinners and diningCuisineRepas
Publisher Toronto : J.R. Robertson
Collection university_of_alberta_libraries_microfilmuniversity_of_alberta_librariestorontomicrofilmadditional_collections
Digitizing sponsor University of Alberta Libraries
Contributor Canadiana.org
Language English

Get these aprons for your cooking adventures.

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Historical Cooking Books – 60 in a series – Home candy making by Mrs. Sarah Tyson (Heston) Rorer (1889)

July 12th, 2020 Comments off

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Historical Cooking Books – 60 in a series – Home candy making by Mrs. Sarah Tyson (Heston) Rorer (1889)

Historical Cooking Books - 60 in a series - Home candy making by Mrs. Sarah Tyson (Heston) Rorer (1889)

Historical Cooking Books - 60 in a series - Home candy making by Mrs. Sarah Tyson (Heston) Rorer (1889)

Available in PDF, Text, JPG formats, and more

PREFACE

This little book is the result of careful practice in teaching beginners how to make attractive, wholesome, and palatable varieties of home-made candies. As a rule, these are made from uncooked sugar and white of egg, and, while they may be palatable to some persons, to the connoisseur they are coarse and heavy.

The aim has been to meet the wants of the masses, who, from various causes, cannot obtain the best con- fections, and must eat the sugary “French Mixtures,” or deny themselves the pleasure of an occasional sugar plum.

The excellency of the recipes consists in their simplicity and faithfulness to minutiae. Homely repeti- tion makes them more valuable to those who are totally ignorant of the vagaries of sugar.

Practice is everything. If you fail at first, try again. A few of these failures will teach you more than all the directions I can possibly put on paper.

SARAH T. RORER

1602 Chestnut Street, Philadelphia

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Publication date 1889
Topics Confectionery
Publisher Philadelphia, Arnold and company
Collection library_of_congressamericana
Digitizing sponsor Sloan Foundation
Contributor The Library of Congress
Language English


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‎99% Invisible: 403- Return of the Yokai via Apple Podcasts

July 8th, 2020 Comments off
In the US, mascots are used to pump up crowds at sporting events, or for traumatizing generations of children at Chuck E. Cheese, but in Japan it’s different. There are mascots for towns, aquariums, dentists’ offices, even prisons. There are mascots in cities that tell people not to litter, or remind them to be quiet on the train. Everything has a mascot and anything can be a mascot. The reason why mascots and character culture flourish in Japan is connected with the nation’s fascinating history with mythical monsters known as Yokai.

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An interesting link found among my daily reading

Historical Cooking Books – 59 in a series – The fine art of carving by Sheet Metal Products Co. of Canada (1922)

July 5th, 2020 Comments off

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Historical Cooking Books – 59 in a series – The fine art of carving by Sheet Metal Products Co. of Canada (1922)

Historical Cooking Books - 59 in a series - The fine art of carving by Sheet Metal Products Co. of Canada (1922)

Historical Cooking Books - 59 in a series - The fine art of carving by Sheet Metal Products Co. of Canada (1922)

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Publication date 1922
Topics Carving (Meat, etc.)Roasting (Cooking)Cookware.McGill University Library Digitized TitleCookbook CollectionCookware
Publisher Montreal : Sheet Metal Products Co. of Canada
Collection mcgilluniversitymcgilluniversityrarebookstoronto
Contributor McGill University Library
Language English


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Historical Cooking Books – 58 in a series – Perfection in baking (1900) by Emil Braun

June 28th, 2020 Comments off

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Historical Cooking Books – 58 in a series – Perfection in baking (1900) by Emil Braun

Historical Cooking Books - 58 in a series - Perfection in baking (1900) by Emil Braun

Perfectioninbaki03brau 0021

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PREFACE.

IN no other land has the baking and consumption of bake-stuffs grown to such an extent as it has within the past few years in this country. Even in the household of the most humble workman, as in the mansion of the rich and prosperous merchant, the American cook and housewife is generally more praised and esteemed for her good bread, pastry and desserts, than for meat cooking. In looking over the numerous cook books that are now placed so freely before the public, the inexperienced can find no way of learning how or why the recipes read as they do. Before any success in baking can be expected, the cook, baker or housewife must be educated to all the particulars of the materials they are about to use.

It is the main object of this work to show in plain language all who are interested how to become successful in baking; the theories of how to put together and how to change recipes, when the same grades or brands of materials are not on hand. Judgment and common sense must be displayed to insure success. Did you ever hear a woman say, “I had good luck to-day with my cakes,” but alas, the next time, “Oh, I had such bad luck with my baking”? There it is; one day good luck, the next time ashamed to show the result of her labor, and all the good materials wasted. It is the lack of theoretical knowledge about baking that brings the bad luck, and many a professional baker is not able to explain the real cause of the mishap. The theories herein laid out plainly before the reader are all the result of careful, practical experiments, and are based upon accomplished facts. Being confident of the success of my efforts in demonstrating some new and practical points to all interested in baking, and wishing to prepare delicious desserts, I shall herewith give my recipes in several parts, each part treating upon a different branch in the art of baking.

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Publication date 1900
Topics BakingCookerycbk
Publisher New York, J. S. Ogilvie publishing company
Collection library_of_congressamericana
Digitizing sponsor Sloan Foundation
Contributor The Library of Congress
Language English


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Historical Cooking Books – 57 in a series – Sponge cakes (1928) by United States. Department of Agriculture. Radio Service; United States. Bureau of Home Economics

June 21st, 2020 Comments off

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Historical Cooking Books – 57 in a series – Sponge cakes (1928) by United States. Department of Agriculture. Radio Service; United States. Bureau of Home Economics

Historical Cooking Books - 57 in a series - Sponge cakes (1928) by United States. Department of Agriculture. Radio Service; United States. Bureau of Home Economics

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Last night I had a telephone call from a young housewife who wanted to know how to make a sponge cake. She said she had never yet made a sponge cake which was anything but a flat and dismal failure.In order to please this young woman, I promised to give a little lecture today entitled “Sponge Cakes, and How to Make Them.” Perhaps other homekeepers will be interested in my directions, for surely a light and delicate sponge cake is worth striving for.

 

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Publication date 1928
Topics Formulas, recipes, etcCakeBaking
Publisher [Washington, D.C.] : United States Department of Agriculture, Office of Information, Radio Service
Collection usda-housekeeperschatusdanationalagriculturallibraryfedlinkamericana
Digitizing sponsor U.S. Department of Agriculture, National Agricultural Library
Contributor U.S. Department of Agriculture, National Agricultural Library
Language English
Volume 1928


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Categories: Baking, Books, Canada, Cooking, Education, Food, History, Home, Recipe Tags:

Historical Cooking Books – 56 in a series – The Maple Leaf Canadian Recipe Book By Kathleen K. Bowker

June 14th, 2020 Comments off

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Historical Cooking Books – 56 in a series – The Maple Leaf Canadian Recipe Book By Kathleen K. Bowker

 Historical Cooking Books - 56 in a series - The Maple Leaf Canadian Recipe Book By Kathleen K. Bowker

Historical Cooking Books - 56 in a series - The Maple Leaf Canadian Recipe Book By Kathleen K. Bowker

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MESSAGE TO BRITISH HOUSEWIVES

By The

HIGH COMMISSIONER FOR CANADA Canada House, London, S.W. 1

THIS little book contains recipes for a number of delectable dishes that can be prepared easily and quickly from preserved or packaged foods and is intended to provide several more links in the chain of distribution between the Canadian producer and the consumer.

The book tells you something of which Canadians are justly very proud: that no other country produces food under more hygienically perfect conditions. The same standards are maintained in our home and export markets: the former because the health of the people is a paramount concern; the latter because we jealously guard our good name.

The principal Canadian pure food products which the recipes cover are dealt with under separate headings and you are asked not only to use them but to give them a fair trial by preparing them in the most appetizing manner. They are good, wholesome, and delicious: each in its own class as near perfection as can be attained. You are urged to buy them because they are good, and not simply because they are Canadian. All things being equal, you are requested to give a logical preference to the Canadian product over the foreign.

The recipes given are quite comprehensive within the field that the book covers, and it is felt that they will prove extremely useful.

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Topic Formulas, recipes, etc
Published London : High Commissioner for Canada
Collection queens_universitytoronto
Digitizing sponsor Queen’s University – University of Toronto Libraries
Contributor Queen’s University Library, W.D. Jordan Special Collections and Music Library
Language English


* A portion of each sale from Amazon.com directly supports our blogs
** Many of these books may be available from your local library. Check it out!