Another hard day’s work

2008 January 31
The wind snapped the tree in two
This morning’s micro-storm meant a change of priorities around the croft today as I had to clear away the tree that had snapped and make the remaining ones a little more safe. I use a brush saw, pruning saw, axe and hatchet so it takes a little longer, but it suits our philosophy. It would be nice to have a few people to help on occasions like this, but I manage well enough on my own.
All the other trees had broken branches as well
The most irritating thing about the damage is that the wood is useless. The trees are Cupressocyparis leylandii, which has a soft, sappy wood that clogs up chimneys when burned. I can’t even use it as mulch in the pig pens as the sap can cause skin irritation, which is not something I want our pigs to suffer. The wood will all have to be dragged out into the field and burned.
Branches waiting to sawn up
The first job was to cut the trunk and branches that had come down on the road into manageable lengths. Leylandii is surprisingly heavy, thanks to the sappy wood and very dense foliage, so shorter lengths make it easier to move. Always wear stout gloves when working with Leylandii to avoid skin irritations (the Wee ‘Un gets a nasty rash from it), clean your saw blades frequently (the sap clogs them up) and either sharpen the blades or have replacements to hand when they go blunt—and they will.
But boys will be boys
Despite rashes and scratches, boys will be boys and every time I turned around I found a pair of them in the pile of branches waiting to be taken out to the field. I’d chase them out, persuade them football, hide-and-seek or alien hunting was the better option, turn around and, hey, there they are again. Little devils!
Another one cut back to a trunk
Today’s tree was the third to come down, so I’ll have to take the rest down at the earliest opportunity as none of them are particularly sound. When I was cutting branches off, many snapped before the saw blade was 10-15mm through a 50mm branch. It’s not surprising the trees are breaking apart in our winds.
The road side is clear again
Several hours hard work later and the roadside is clear again, the broken branches have been removed, the overhanging branches have been cut back and there’s a vast pile of greenery waiting to be moved. All that on top of two very hard cycle rides this morning (uphill into a very strong headwind), moving a pig hut three times (the boar keeps moving it back), playing football with the boys and doing the chores. For some reason I feel a little tired tonight! Oh, and there may be more trees down tomorrow as we’ve just been hit by a fresh gale.

10 Responses leave one →
  1. 2008 January 31

    That’s quite a hard day’s work.

    I hope the weather is kinder to you tonight

  2. 2008 January 31

    We’re taking a real pounding at the moment. When the two-foot thick stone walls of the house shudder and the slate-tiled roof judders, you know it’s time to stay inside…

  3. 2008 January 31
    alf permalink

    Ever noticed how rashes are invariably described as ‘nasty’? I mean, no-one ever gets complimented for a ‘cute’ rash, do they?

    Once you’ve cut the other trees down, do you plan to replace them? I’m interested to know what your windbreak strategy around the croft is, as it seems clear that wind is very much a part of life for you. As I recall, you did some extensive planting this time last year – how is that getting on?

    Hope the weather isn’t too mean for you over the next few days.

    alf

  4. 2008 January 31

    It’s definitely a nasty rash – raised, red, painful and suppurating. Ordinary rashes tend to be red and itchy.

    We won’t replace the trees directly. They were planted far too close to the dyke and have knocked parts of it out of line. We plant native trees in various places around the croft, so we’ll keep adding to those.

    I’d like to replace the dyke with a 6ft mortared stone wall as it butts into one at the southern end. I’d also like to put some other, lower walls within the steading and have foundations dug for some of them. I also have a huge pile of collected stones. It will come together in its own time…

  5. 2008 February 1
    Karen Shaw permalink

    Hi there just discovered your blog in the last month and always look forward to your latest offerings on living the rural life. I grew up on a farm in Ireland, couldn’t wait to leave for the big city, met a kiwi in London and 25 years later am busy recreating my rural childhood on 16 acres north of Auckland . I have just had my first two large blacks put in the freezer and was wondering whether you home cured any of your pork. Shop bought ham in nz is really awful so I am keen to experiment with at least one of the ham. Problem we have is high humidity so am limited to where I can keep meat to preserve. Any ideas. Thanks K

  6. 2008 February 1
    Cogidubnus permalink

    We had a couple of those…(emphasis on the past tense)…If seasoned long enough (at least eighteen months, preferably a bit longer) it does burn handsomely – albeit fast,furious and sparking…

    And yes, the sap is hard on skin…I fear I must share wee un’s sensitivity…

    We were forecast 70 mph winds for today, but they haven’t materialised … hope this applies to the 40% chance of heavy snow they’ve predicted too!

    Best wishes as ever

  7. 2008 February 1

    We’ve had quite a lot of leylandii drying in the old cottage for the past two to three years (previous windfalls), but it makes a mess of our old Victorian range. When we burn it, evaporated tars accumulate on the steel throat, just before the chimney proper, run back down and form tentacles. More tar drips through the grate.

    Sitka spruce, on the other hand, isn’t bad after two years although it burns incredibly fast.

    Karen, get a large refrigerator with accurate temperature controls (check by popping a thermometer inside and checking if it’s stable over several days). Remove most of the shelves, set the temperature to 2-3C, and then cure your meat in food-grade plastic boxes (wet or dry cures).

    You can also convert a large refrigerator to hang sides of lamb. Remove all shelves, put a drip tray in the bottom and a cross bar at the top (one of those chin-up bars that fits across a doorway is ideal), and hang your lamb from the bar. It’s much cheaper than buying a walk-in chiller. (You can also hang strings of sausages from the bar to allow the flavour to develop and let them dry for 24 hours before freezing them.)

  8. 2008 February 1
    Karen permalink

    thanks for that idea re. temperature control, should have thought of it myself, what exactly do you mean by food-grade plastic boxes, do they come from specialist suppliers.

    The meat isn’t lamb,strangely I don’t like the taste, chose to live in the wrong country didn’tI !, I killed two large black devon pigs so I am after good instructions on how to get really lovely dry ham. Kiwi ham is really slimy. First thing I do when I go back to UK is to have a really lovely thinly sliced dry ham and mustard sandwich. So if I have the temperature constancy sorted out, do you have any instructions or a good book on how to cure ham. k

  9. 2008 February 1
    Karen permalink

    Forgot to ask in previous comment, what is the best winter crop to put in after potatoes? Thanks K

  10. 2008 February 1
    Karen permalink

    Last comment honest. Suddenly realised I assumed when I saw lamb mentioned you thought I was talking about curing lamb but of course you realised I was talking about pork, duh. Sorry for being an arse. k

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