Oct 312012

Do you have a woodburner or log burning stove and need to stock up for the winter?

Tip – best to buy by volume but if buying by weight then make sure the wood is seasoned.

It is better to buy wood by volume than by weight because between 35% and 60% of the weight of freshly felled wood comes from water. Under the Weights and Measures Act, coal and smokeless fuel have to be sold in defined weights, which makes it easy for you to compare the cost between suppliers. Unless there is a local statutory instrument in force, there will be no such statutory weight for deliveries of wood. The logs and wood are usually sold in “nets” or by lorry load, so take care to check the amount you can expect to get for your money. Fresh felled wood weighs about one tonne per solid cubic metre but will lose up to half its weight when it becomes fully air dried, so find out for how long the wood has been seasoned before delivery.

Tip – make sure the logs are the right size for your stove

Ideally, logs purchased should be no more than 10cm thick. Any that are will need to be split again to ensure that they burn properly. Generally speaking, close grained smooth woods make better fuel than those in which the grain is open and rough.

 Poplar is one of the wettest woods when freshly fuelled and ash (at 35%) one of driest. Seasoning reduces the moisture content of the wood. Wood felled during one winter should be seasoned until the next and preferably a second winter before it is burned. Trees felled during the Spring/Summer will have a very high moisture content compared to those felled in late Autumn/Winter, therefore whilst a log first cut in January may be ready to burn within say, a year, it is necessary for a log cut in May to be seasoned for at least two years.


When buying firewood – what is a chord?

The chord is one of the most common measurements for purchasing fuel wood.

A cord is a stacked unit volume of wood measuring

4 x 4 x 8 feet    = 128 cubic feet This volume includes bark and air space. Due to the irregular shape of wood the air space in the cord can be as high as 40 percent. The net cord volume can therefore be as low as 75 cubic feet. In general net cord volume range 80 – 100 cubic feet.

1ft(foot) = 0.3048m

 October 31, 2012  post archive, tree Tagged with: , ,
Oct 312012
010adecember2011 034

Blackthorn Sloe Berry 

Last year at Fifesmallholder we harvested our very own sloes for making into that wonderful winter liqueur Sloe Gin.  Many people do not associate sloes with the blackthorn shrub, but this is the name of the seed that it produces.  Like some root vegetables that improve after a frost (makes them sweeter) advice is that you are best to collect sloes after a frost. The skins become soft and bletted (half rotten) and become more permeable.  Sloe Gin made at this time will be ready just in time for Christmas.  

However if you have no blackthorns on your property you are unlikely to find any left by then.  Many people will pick the sloes early winter when they are plump (not wizened) and then put them in the freezer.

What is a sloe?

Also known as blackthorn (Prunus spinosa), the sloe is the ancestor of all our cultivated plums, yet the wild sloe is the tartest, most acid berry you will ever taste.  This deciduous shrub flowers from March to May and bears fruit in September and October.  The flowering of the blackthorn is often accompanied by a cold spell, and this is known as ‘blackthorn winter’.

For all its eye-watering acidity, the sloe is a very useful fruit: it makes a clear jelly, wine, sloe & apple cheese, and sloe gin.

Not sure how to tell the difference between a Hawthorn and a Blackthorn?  

The blackthorn will produce small white flowers before the leaves in March and April.  Hawthorn will produce flowers after leaves.  Hawthorn berries are small and red, blackthorn berries or sloes are bigger and purple/black in colour.

How to make sloe gin

Pick about 500g (1lb) of the berries. Pierce the skin of each berry  with a fort to help the gin and juices to mingle more easily.  Mix the sloes with half their weight of sugar, then half-fill bottles with this mixture.  Pour gin (alternatively brandy or aquavit) in to the bottles until they are nearly full, and seal tightly.  Store for at least 2 months, and shake occasionally to help dissolve and disperse the sugar.  Strain the liquor through fine muslin or filter paper until quite clear. The result is a brilliant, deep pink liqueur, sour-sweet and refreshing.  Bottle, and store for use.


 October 31, 2012  garden, post archive, recipe, tree, winter Tagged with: , , ,
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