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Eureka's earliest tents, assembled from untreated white army duck, were so robust that a completely usable early Eureka tent still hung in the company's headquarters nearly one hundred years later. [3] In 1910, pioneering businessmen, Arthur D. Legg and Walter A. Dickerman purchased the company from its original owners. [4]
The upper areas of smokehouses are blackened with smoke. A meat house has a solid wood floor, a smokehouse will have a brick pit in the center of the dirt floor, or sometimes a broken/cast-off cast iron pot, for the fire. Jefferson's smokehouse at Monticello is an integral part of the brick outbuildings. It has a conventional brick fireplace ...
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An Oglala Lakota tipi, 1891. A tipi or tepee (/ ˈ t iː p i / TEE-pee) is a conical lodge tent that is distinguished from other conical tents by the smoke flaps at the top of the structure, and historically made of animal hides or pelts or, in more recent generations, of canvas stretched on a framework of wooden poles.
A smoke hole (smokehole, smoke-hole) is a hole in a roof for the smoke from a fire to vent. [1] Before the invention of the smoke hood or chimney, many dwellings had smoke holes to allow the smoke from the hearth to escape. Pre-modern English homes with unglazed windows or thatch roofs required no special vent for smoke. These structures ...
Larger tents sometimes are partitioned into separate sleeping areas or rooms. A tent described as viz-a-viz (cabin tent) usually has two separate sleeping areas with a living area in between. Tent color In some areas there is a move toward reducing the visual impact of campsites. The best colors for low visibility are green, brown, tan or khaki.
Like prosciutto and other hams and most German speck, Tyrolean speck is made from the hind leg of the pig.It is deboned before curing. A leg of pork is deboned and divided into large sections called "baffe", and then cured in salt and one of various spice combinations, which may include garlic, bay leaves, juniper berries, nutmeg, and other spices, and then rested for a period of several weeks.
They are usually hardwood smoked (usually hickory and red oak), but some types of country ham, such as the "salt-and-pepper ham" of North Carolina, are not smoked. Missouri country hams traditionally incorporate brown sugar in their cure mix and are known to be milder and less salty than hams produced in more eastern states such as Kentucky and ...
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