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ALARM ALTERNATOR ANTENNA ARMREST BATTERY CAMSHAFT CARBURETOR CONSOLE
CYLINDER DASHBOARD DEFROSTER DOOR ENGINE FRAME FUEL GASKET HEADLIGHT HEADREST HEATER HORN LOCK MIRROR MOTOR PEDAL
PISTON RADIO SUNROOF TIRE TRUNK USED VALVE VENTS WINDOW
Automotive
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Next were the stone fences Where the land was very stony, the farmers took the stones out of the field so they could plow and plant. That was a job. What did they do with the stones? They made a stone fence out around the field. There were such large stones that two men could not lift them. Smaller stones were placed between the larger ones. They were laid like they were locked together. The stone fence was from two to six or seven foot high. They were often as wide as they were high.
Next were the zigzag or rail fence [Also called the Warrem-fens or worm fence.] These were made from rails and reminded one of a snake. The rails were 12 foot long and the posts were about half as long. The posts were set up like an “X.” The first rail was set on a stone. The posts were set in the ground so that they would not be caught by the plowshare. They also dare not be too high so that the wagon, loaded with hay or grain [sheaves], could get by without catching them.
To make the zigzag fence, six or seven rails are laid on one another. The end of the next section of fence, in other words, that becomes where the ends of two rails come together. The rails become interleaved. [A picture is worth a thousand words here; I had no idea what he meant till I saw one.] Next were the post fences. That took more work to make the posts and rails as well as to set up the fence. Holes had to be made to set the posts in. The rails, 12 foot long, were split from chestnut wood and made pointed at the ends. The posts were six foot long and made to the thickness that they should be. They used a broad axe to make the posts. There were two-inch holes made in the posts with an auger. Then the holes were made
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St. John's Lutheran Church 40 Second Street, Slatington PA SOUP & SANDWICH SALE
Pick-up is Saturday, July 23, from 9:00 to 11:00 A.M. Deadline to order is Sunday, July 17.
Soup choices (quart-size) are: Amish Chicken Corn Chowder ($7.00 each), Seafood Bisque ($8.00 each), and Halupki (Stuffed Cabbage) Soup ($7.00 each). Sandwich choices are: Grilled Chicken Club on a Kaiser roll ($6.00 each) and Roast Beef French Dip Sandwich ($6.50 each).
