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I Forge Iron

"The Blacksmith's Cookbook"

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Yep folks, it's available again and CHEAP!! only $40.00 from ArtisanIdeas.com I get emails from them ever so often telling me of different items that are on sale or new items that they have and was excited to see this come back! I have seen this book on Amazon.com priced for $500.00 Yeah, it's a good book but I didn't think it was THAT good. Anyway, it's back!

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I just ILL'ed that book last month. Cost a couple dollars. My opinion, the best part of the book is the section on rolling angle iron, and pre-rolling the off axis to have the whole piece come into true after the roll is completed. Sounds like pretty dry information, till you need to do it.

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A little history; the story behind the story. Jim Fleming complied and organized the book. He was an early Turley Forge grad. Jim called it the cookbook, because he said that I, Frank Turley, said, "The smithy's the kitchen; the smith is the cook." That's true insofar as it goes. The statement was attempting to correct the common American language error that the smithy was the smith. Let's give credit where credit is due. Tom Bredlow, the Arizona blacksmith, gave me the "kitchen/cook" saying, and I think it is his original one. I repeated it to Fleming without giving Bredlow credit.

No matter what we say or do however, the idea that the man was a smithy will prevail, at least in the U.S. In England, they know better. Even worse, the smith is often called a "smitty." And it is not Longfellow's fault. I quote: Under the spreading chestnut tree, The village SMITHY stands. The SMITH a mighty man is he with large and sinewy hands."

I holler and rant to my students about this, although it probably does no good in the long run. I say, "A smith wouldn't stand under a chestnut tree. If he did, he'd never get any work done."

I have an old copy of the book signed to me by Whitaker. Nanny nanny boo boo.

http://www.turleyforge.com Granddaddy of Blacksmith Schools

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