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Edmond Biefnot. Grande imprimerie bruxelloise Edmond Biefnot. Tarif des Imprimés
Hay fork / bundle fork
The hay fork is a fork with 2 to 3 - sometimes four - round or square, pointed, slightly curved, iron or steel tines (approx. 15-30 cm; spacing: approx. 7-20 cm), which have a straight wooden handle of varying length (approx. 100-300 cm). Sometimes it is also a monoxil fork-shaped branch (1). The farmer prefers a steel hay fork with two tines, to put the sheaves on the cart at harvest time or to stick it from the cart in the attic. The one with three teeth or the wooden bundle fork is often used to turn the hay (see also the hay rake). There is also a double model with a row of 3 tines at the bottom and a row of 2 tines at the top to collect the hay into bales (2). [MOT] (1) Eg. ROBERT: 8-20.
Prinsenkasteel
Binding faggots
Types of bread
Types of bread translation under construction To the way which type of flour is used There are countless types of bread. Hence, we will only describe the most well known and most typical types in Belgium. The type of flour that is used determines the type of bread. We can identify two major groups: wheat bread and rye bread. Wheat and rye both give different types of bread, depending on how much the meal has been sifted. The sifting of the meal is also called “bolting”: the flour is separated from the bran to get a fine white flour. With wheat meal you can get wholemeal bread, brown bread, white bread and luxury breads. With rye meal you get rye bread, also called horse bread or black bread. A lighter brown bread can be obtained from bolted rye flour. At the start of this century, wheat bread was a luxury that only the rich could afford. The ordinary people ate rye bread or bread made from barley and oats among other things. Traditionally, white wheat bread is considered to be the best bread. Today, wholemeal...