SOOT IN THE FLUES

By Anna Mae
Published on March 1, 1981
1 / 5
2 / 5
Figure 2. Sectional view of the Bundy steam and oil separator.
Figure 2. Sectional view of the Bundy steam and oil separator.
3 / 5
Figure 1. Sectional view of a horizontal and vertical centrifugal separator.
Figure 1. Sectional view of a horizontal and vertical centrifugal separator.
4 / 5
Figure 3. The Cochrane horizontal and vertical separator.
Figure 3. The Cochrane horizontal and vertical separator.
5 / 5

Well, I suppose many of you realize as I write this, we are in
the midst of the Holiday Season and New Year’s celebration I
realize though as many of you receive this magazine you are more
than leafing through the spring seed catalogs, and the new Steam
and Gas Directory is in use, or will be soon as you plan your
itinerary. I guess you plan your gardens and your reunion trips at
the same time and it will probably be more gardens and less
traveling for everyone with the price of gas, and the price of
food, wouldn’t you say? I do know though, the shows will go on
and people will get to the ones they possibly can for there is a
deep interest in the machinery and a great fondness for being with
old friends and fellow enthusiasts sooo here’s hoping you all
get to quite a few shows and keep us posted of the interesting
items and experiences that you all enjoy.

Before the Holidays, I came across this interesting recipe and I
think you will all enjoy it. If you like pumpkin pie, I know you
will enjoy it here ’tis, please try it, and it’s better if
you include the nuts.

PUMPKIN PIE CAKE

1 box Duncan Hines yellow cake mix (remove 1 cup and put
aside)
1/2 cup butter, melted 4 eggs
1 large can pumpkin (1 lb., 13 oz.)
2 tsp. cinnamon 1/2 cup brown sugar
1/2 cup granulated sugar
1 small can evap. milk (8 oz.)

Mix remaining cake mix with 1 egg and melted butter and press
into greased and floured cake pan. Mix 3 eggs, pumpkin, cinnamon,
brown sugar and milk. Pour over first layer. Mix 1/2 cup granulated
sugar and 1 cup mix you set aside and put crumbs, with nuts if
desired on top. Bake 350° 1 hour. Don’t cut while too warm.

First letter coming up deals with some data on Fairmont engines
and it is from CRAIG SOLOMONSON, Route 3, Box 601, Cambridge,
Minnesota 55008: ‘I would like to pass on some information
about Fairmont railway engines. I recently obtained a small
Fairmont type PHMA, model F-4 engine. I wrote to the factory to see
if they might still have records or information about this type of
engine. Indeed they do! They sent me not only the instruction book,
parts list and service bulletins, but also a copy of the original
invoice for the engine I have!

Online Store Logo
Need Help? Call 1-866-624-9388