Archive for December, 2006

Dec 22 2006

Drill Update

Published by under Plant Materials

When the drill bit is finished there isn’t really much work left to be done. The shaft of of this particular drill is a former hand drill of wild rose. When using the method for hafting described here it is a clear advantage with a big pith, something which wild rose indeed has.

First I cut off a piece of the end, by sawing around with a serrated flake and breaking it. A very easy task with such a pithy material.

After measuring the depth of the slot I want the bit to sit in I drill a small hole on that point on opposite sides of the shaft. You can easily use a flake for this task.

Some shallow grooves are made on the width you need. Use an antler wedge to split out the wood in between. Carve out as much as needed of the pith and edges with a flake.

Seperate a strand or two of sinew from a backstrap (or leg tendon) and wet them in your mouth to moisten them. Make sure the point sits in the slot such that the shaft will not wobble when spun.

Wrap the wet sinew around the point and shaft to securely haft it. When it has dried up you can snap off the ends of the sinew with a flake.

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Dec 21 2006

Drill Update

Published by under Stone Working

Being able to drill holes is not neccesarily essential in primitive skills, but it makes life a lot easier. The drill bit can mounted on a hand drill, bow drill or pump drill. The hand drill is the simplest and to me seems easier on the bits than bow drill since there isn’t as much sideways torque. The bit can be a simple pointed stone or even bone or antler, but I feel knapped stone has a better combination between stability and hardness than the other alternatives. Storm uses quartz chrystals, which are potentially an even better material, but I unfortunately don’t have any available to me at this time.

Knapping the bit

To understand knapping, you need to understand how stone breaks. The force of the blow is distrbuted in a conical shape beneath the blow. A cone itself isn’t very useful, but when you understand that this is the way the force from the hammer (either stone, antler or hard wood) goes you know that you will need to tilt the core away from the direction of the blow to achieve a flake instead. The angle is different for the different hammer materials used. The drawing shows hammerstone striking off a flake at left, in the middle working the flake with an antler billet, upper right shows the principle of abrading the edges, lower right shows pressure flaking.

This is the principle of all knapping, but with fine pressure flaking you need to press more in the direction of the flake because the force is less sudden and the force travels in a more delayed fashion. This is a function both of the material used (antler) and the speed of application. Below I am using an elk (moose) antler billet to strike off a flake.

If the force isn’t sufficient to fully free the flake from the core, you will end up with step fractures. They are abrupt changes in direction of the break and chances are, unless you strike off a very thick flake and thereby removing the step, every succeeding flake will end in that step, in effect reinforcing the step in every removal. The easiest remedy for a serious step is usually to attack it from a different angle, either from the the opposite end or from one of the sides.

When knapping, thinking in stages is quite recommendable, but I often mix them a little as suits me best. The first stage after the flake removal is to make the flake regular and thin it. This is usually done by using a soft hammer, like an antler billet. On smaller pieces you may do it by pressure flaking. Below: Pressure flaking in my own hazardous way.

When the perform is finished, you can start shaping the piece by pressure flaking. By putting a lot of pressure on the edge quite parallell to the flake itself, you will further thin the blank. This is not always what is wanted however, especially in the last phases of the knapping where you may want to strenghten the edge instead of thinning it. To achieve that use more sideways instead of parallell pressure. To be able to apply enough pressure to press off good sized flakes and to have strong enough platforms for striking of blades you will often need to abrade the edges to strengthen them.

Safety isn’t my strong point to be honest, but since the flakes are horribly sharp it should be taken into consideration. I don’t use googles, where would I get those in the wild? But by pressure flaking towards your palm (pad it with leather) or a hard surface the flakes will more than likely not hit your eyes. Being of a rather lazy nature, I often take a shortcut on this and pressure flake with my index finger and thumb pinch. If you don’t take care that can cause flakes to fly in your face. If you get a small flake in you eye, it can usually be removed by blinking under water. But by all means, be careful. The photo shows the safer way of pressure flaking.

This drill bit is now finished and ready to be hafted. These instructions can be applied to most knapping and certainly arrowheads. Sorry the poor quality of the photo.

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Dec 20 2006

Wild Food

Published by under Foods

Fungi

Hardly a big nutritive element in the primitivist’s diet, the fungi still is interesting because of it’s flavour and it’s value as a variation. Some can be eaten raw, but mostly they are eaten cooked in stews due to their bulk qualities. They can level out a little of either bland or slightly foul taste. Most fungi preserve well after drying in thin slices on a string as long as they are stored in a dry environment. Far from all types of edible fungi will be covered here. Only the most easily recognisable and those who are frequently found in the Norwegian wilds are included. Do consult a good mushroom manual before picking and eating fungi. Don’t trust my information blindly.

Boletus

This family has very meaty mushrooms, excellent for stews with their bulk and texture. They a network of tubes under the cap, which is the certain identification of the Boletus genus. Only a few species are poisonous and they can be identified by their red stems. The young specimens are usually the best ones. Older ones become limp and highly insect infested. On the photo are several species of edible boletus.

Chantarells

The “true” chantarelle is the most easily identifiable one, but some of the less conspicuous ones are far more common. Their taste is quite sharp and slightly peppery. They don’t get as infested with insects and usually have a longer season than the Boletus. Photo: A day’s catch, the ptarmigan is my brother’s. In the plastic box are two species of chantarelle.

Russula

Members of the Russula genus are usually brightly toned, but the colours differ from specie to specie. Some of the edible ones can look a little like fluesopp. One of the clear differences are however lack of a ring on the stem. To test whether it is an edible Russula, take a small bit of the cap and taste it. If it tastes good and mild the specie is edible. If foul or sharp in taste, spit it out as it is either poisonous or non-edible.

Lactarius

Some species of this genus are easily identifiable due to the orange “sap”, which become green about an hour after making a cut in the mushroom. They taste sharply, but good. Not tried them myself yet, but they abound in the forests.

Hydnum repandum

This mushroom has an even stronger taste than the chantarell, but I wouldn’t describe the taste as peppery. It is easily identifiable by it’s bleak cap with spikes underneath.

Albatrellus ovinus

Though this specie isn’t said to be much in the kitchen (have yet to test this), it is easily identifiable with it’s off-white cap and pores underneath. They are often quite large and grow in great quantity amongst spruce.

Used Norwegian books for detailed information, but was cross-referenced with information from MushroomExpert.Com.

Next Wednesday: Fish

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Dec 19 2006

Testing The Snowshoes

Tested my snowshoes yesterday. They worked fine, but as I had anticipated, they had a tendency for falling off. That can probably be easily remedied by strapping a piece of string through the loops. I have seen that way of attaching the shoes on some snowshoes I have at home.

Also had a go at a red squirrel, missed by a few inches regretfully, but traps will be up within a few days. The trushes and waxwings are out feeding on the rowans now. Would have been an excellent opportunity for setting some snares…

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Dec 19 2006

Quicky Bow

Published by under Plant Materials

The bow is in it’s most basic form a very simple construction. It doesn’t need to be more than a stick strung with a cord. It will essentially be effective for killing small game on short range. Two methods for making such a bow will be described here.

Method 1

This method is the quickest and was the only way I made bows until I was about 12 years old. Conifers are best for this type of bow as they are “drier” and snappier in their fresh state. I prefer juniper (Juniperus communis).

Chose a relatively straight tree, chop it down, break off the top and the branches and string it up. That is all. You know have an acceptable, but assymetrical bow. The bow will increase in strength over the days as it dries up and will eventually become so dry that it becomes brittle. But then it will already have served you for weeks, and you can easily make a new one.

A suggested improvement on this type of bow is to split or carve off quite a lot of material from the centre and down on the belly side of the thickest limb. This way you will achieve a more symmetrical bow. Symmetrical bows are easier to shoot and more efficient. The reason why I didn’t do that on this particular bow was due to lack of time.

Method 2

The second method is better if all you have available to you is hardwood or the conifers are so thin, thick or brittle that they arn’t usable for the other type of bow. This method also give you a longer lasting bow, as it will not become too dry.

Choose a wood that can stand a lot of abuse. Rowan, oak and elm are good candidates. Choose a straight tree with no branches and a diametre a little thicker than you think you need to achieve the draw-weight you are looking for.

Strip off the bark and work the bow on the belly and the sides on the thicker end to get a more symmetric bow. Floor tiller to test the bending strenght on both sides.

When you have the symmetry you want, cut notches in the ends of the bow and dry it by the fire. If there are any bends you can straighten them out at the same time. This will take the rest of the day, but it will still take a lot shorter time than if you were using conventional methods. When the bow is no longer sluggish to shoot, but snaps back quickly, the water content is reduced sufficiently for it to be usable. It will continue to loose moisture over a long period of time and become stiffer and stiffer, but it is essentially finished at this point. Sorry I don’t have a photo of a finished bow of this type. Couldn’t find it.

Remember that it doesn’t matter so much how your bow is like. Accuracy lie in your aim and your arrow.

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