Kameel Stoepstorie: Windpump

A windpump is a type of windmill which is used for pumping water

By the time you’ve bought and erected it, a new wind pump there will be a big dent in your pocket.

How does a windmill pump work?
A water pumping windmill is simple and efficient. The blades of the windmill wheel catch the wind, which turns the rotor. … This motion drives a pump rod, up and down inside of a pipe in the well. A cylinder with a sealed plunger going up and down inside forces the water up the pipe. It is almost impossible to steal. It is a simple, reliable machine. But this is why it’s also the most neglected piece of farm machinery.

What is the purpose of a windmill on a farm?
Windmills can be used to lift water from the aquifer to directly irrigate crops or to pipe water from one location, such as a reservoir or pond, to a location where water is required. This is direct wind-to-water power, a mechanical means of moving water.

It normally runs for years without any trouble – even without an oil change. But when it does break down, you could be in serious trouble. Spare parts are expensive and are not always readily available. You also usually need an experienced wind pump mechanic to fix it. Clean the sump and change the oil. Also, tighten every single nut and bolt. Also, make sure the hood is screwed on tightly to keep out the rain. The job shouldn’t take you more than two hours for each pump, but it will save you a fortune.

But sometimes a very strong wind comes along and the head of the windpump is thrown off.

A bonus to us is that it is picture-perfect.

Till next time
Sandra

Stoepstorie 4: The abundance of pears

There is a pear tree in our neighbor’s garden but we are fortunate that a couple of branches arched into our driveway. On a windy day the pears would end-up on our driveway and were to bruised to eat or use. Every year we would safe some but end up with a bottle or two chutney or perhaps a starter of blushing poached pears.

This year there was a good crop of little Hood pears hanging over our driveway.

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A little research and we were ready for our harvest. Pears ripen from the inside out. Left to ripen on the tree, they may become mushy. They ripen quite nicely once harvested. The old trick of storing the pears in a cool, dry place and the add of bananas did the trick. I put the bananas on top of the pears—and the more bananas, the faster the pears ripen.

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Yesterday was Mulled Pear day.

We peeled and core the pears and let is sit in a bowl with salt water to prevent the pears to turn brown.

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First the oven needs to be preheat to 150oC.

Then it was time to make the Mulled syrup. I used crab apples to give the syrup a nice pink color. Once there was a nice pink color in the water. The crab apples were removed.

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Then cinnamon, star Aniseeds, gloves and allspice were added to the crab apple water.

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The water was put to a rapid boil and then sugar was added. The sugar was then added and once the sugar dissolved a good bottle of red wine was added. A Merlot is a fruity wine that add to the flavor. The smells from the big pot was divine. It reminded we of my Mom and the many bottles that she filled during the summer months. Her specialty was canned whole peaches. We called it cling peaches because the pip was left inside and when eating the whole peach you really have to cling on to it or it would flew over the dinning table.

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The syrup was then strained through a muslin cloth and I must say the color was looking just right.

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The pears pack into warm, sterilized jars. Pears are very bottom-heavy and I find that you have to fill the bottles with more pears than originally though. Heat the syrup to boil and pour into the jars.

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Cover the jars with lids, but do not tighten it properly. Place the jars about 5cm apart in the oven for about 2 hours. This will also depend on the size of the jars.

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Remove from the oven and seal properly and place on a wooden surface. Leave undisturbed until completely cool and check the seal the following day.

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It will last for about 12 months on the shelf of your canning cupboard.

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Proof is always in the tasting. For an early evening we had mulled pears, with Parma Ham and Goat’s Cheese Salad

Till next time

Hennie & Sandra

De Oude Huize Yard