New info on refrigeration

While we use ice to get by on a daily basis to cool things down, the realization that a complete off-grid solar system is way outside our ability to get, I started to look into 12v refrigeration. perhaps, if I can find a solar panel system with discharge protection et al for under $250 then were in business. BUT! (And this is one big fat enormous package of giggly fat booty here), you MUST learn the ins and outs of how the refrigeration for 12v and 24 v systems work:
   
http://www.backwoodshome.com/articles2/yago102.html

Then comes the issue of where to find complete systems that might work. Funny enough: look up info on RV systems!
So a good look around and vloila:




http://www.azdiscountsolar.com/RV-items.htm

Granted the prices are not under $250, but the wattage is right, and doable.
Next up is water heaters.

The "Off Grid Diet"

In the Old Testament, Moses led the Israelites out of Egypt. While wondering in the desert, God provided them with manna. In Exodus God commands the Israelites not to keep the manna, but eat only that which was collected that day. Storage of manna was prohibited except for the day of Shabbat.  This part of scripture has been used many times as a lesson of “waste not, want not”*.

http://en.wikipedia.org/wiki/Manna

http://www.phrases.org.uk/bulletin_board/4/messages/1216.html

This meaning that if one does not waste, one will not be lacking in food, things or prosperity.  The lesson here is that if one finds ways of not wasting what one has, one will not suffer from it. With food as with anything, waste is a problem in many ways. It is economically detrimental, socially unacceptable in many areas of the world, and mostly it is just stupid to throw away that which could have been used. Thus, butter keepers allow butter to not go to waste.  But the lesson of Moses is that one should also not hoard those things which will waste away. Use what you need and look not to keep those things that are good only for a short time.

But with refrigeration, food can be kept for long periods of time. Compulsion to consume that food can become prevalent. Again though not THE only source nor even a main reason why, a refrigerator allows you to keep larger amounts of food available. That access to larger amounts of food can and has been a contributor to over eating. You eat it because your ________... (Fill in the blank.)  You go to the fridge, get some food and eat. Do this enough times because of whatever reason and in a short period of time you’ve gained enough weight to put you in the over weight and/or the obese category.

It is a short and not very convincing argument, granted. I do not advocate “smaller fridges” nor elimination of fridges. This is an observation made when after a week of removing food that was spoiling; I realized that the amount we had purchased and kept was far above what we actually consumed. Cleaning out the fridge because of no electricity simply put into perspective the amount of food we had purchased and more importantly, the amount we were actually consuming. Thus the amount we were WASTING!  The reality was simple, without the refrigeration, we did not spend as much on food, nor on frozen foods which contain many of the very harmful preservatives and chemicals that are detrimental to our health. So without realizing it, no electricity translated to: A new Diet!!!   THE Off GRID Diet!

Butter you up.

In many of the next posts, I am going to talk about how food has been kept in times of no electricity. The means by which our food has been kept as also had the side effect of making that very food healthier. In this first post I will quote from the bible and will do so in many coming posts. These posts hopefully will inform you about how food kept for shorter periods of time are actually healthier and why the modern system of refrigeration though convenient, is actually part of the reason why this nation and others are having an obesity epidemic. Though not the root cause, nor even a major player, refrigerators have been a small enabler of obesity in many realms. Elimination refrigerators is NOT either a be all end all nor an actual specific solution. Nor should this be construed as some kind of nutty concept that we should live with out them. On the contrary. Refrigerators serve a highly useful purpose. The problem has that many bad habits have formed from them.

I am NOT advocating ANYTHING in the direction of eliminating them at all. What I am going to point out however is that they have an unusual connection to obesity that can be broken by changing habits.  

Butter keepers are a very old way of keeping butter. Butter is a very old way of keeping milk. And milk weather or not you agree or not, is healthy and good for you body. The problem is that milk spoils quickly if not chilled. So taking milk and converting it into a form that will keep is the reason butter, and cheese exists.

The use of such a dish is simple and easy to understand how it works.

Simply put, butter is immersed in water which keeps out air and that keeps the butter for longer periods of time over that of being simply put in a butter plate and covered.

Butter becomes rancid because of exposure to air. Bacteria and mold spores collect on the butter and it acts as a food source for such. The mold and bacteria need air to do their thing and depravation of that air is what keeps the butter longer. There is an additional aspect of the water evaporating that causes.

http://en.wikipedia.org/wiki/Butter

Many ways to keep butter have come into existence as a result and one that has survived even into today is known as a Butter Keeper, Butter Crock, Butter Vase or other such term.

http://en.wikipedia.org/wiki/French_butter_dish

The styles of such are varied and even fanciful.

On this link, images of butter keepers can be found. Scrolling through can take some time, but the concept is there. If one is into pottery, such a device can be a small but unique money maker if sold.

http://images.google.com/images?hl=en&rlz=1T4GGLG_enUS329US329&biw=1276&bih=601&tbs=isch%3A1&sa=1&q=Butter+keepers&aq=f&aqi=&aql=&oq=&gs_rfai=

Gonna Smoke you out!!!

Gas fireplaces have been around for a very long time. They are convenient and quiet. They do not require wood on the side nor matches to use. You do not have to clean them out and can in fact generate a lot of heat. The major drawback is that they are also dependant on a supply of either natural gas or LP (propane) gas to operate. Another huge problem with them is that they are NOT useable for wood fires AT ALL!!!

Wood fireplaces are designed to allow heat and fumes, ash and smoke to escape the combustion chamber and out of the building. Without doing this, the end result will be getting smoked out. This old term is literal in its meaning. That is that being smoked out is a good way to get people out of a confined area. Police use this tactic all the time. The smoke is going to fill an area with noxious and un breathable fumes and particles. This causes our natural reflex to want to escape in order to breathe and survive.

With a fireplace, inadequate exhaust of these aspects (smoke fumes etc.) will lead to oxygen deprivation, smoke inhalation and eventual death. Thus, a wood fireplace is something with a lot of ambiance and tradition but with serious hazards.

With gas much of that is eliminated.

Gas fireplaces on the other hand usually have a very small vent or no venting at all.

Such systems are quite popular and common in many urban and sub-urban areas. They are easy to install, wood fireplaces can be converted to such and in many cases are clean, practical way to have a fireplace. No wood, no mess, no fuss. This seems very attractive to those who want the ambiance of a fireplace without the mess. Sounds like a good idea. But there are some major drawbacks to such especially if utilities are not present. Plus, unless you have a converted wood fireplace with all the parts still attached and functioning, you should NOT under ANY circumstances use a gas fireplace with wood PERIOD!

http://fireplaces.bobvila.com/Article/210.html

Here is the reason why. Gas fireplaces in many cases have a small vent either directly behind it that vents to the outside, or has a small vent that acts like a chimney going out of the house. The size of this vent tube is usually around 1 inch in diameter. The problem here is that any soot from combustion will build up VERY quickly and clog the pipe. In addition, the pipe is designed only to vent small amounts of gasses that are rated at lower temperatures than that of a fireplace. This can lead to disaster if it clogs, either by affixation or fire. Additionally, many newer gas systems have NO vent at all, and thus any burning of material of any kind will vent into the house. This is obviously extraordinarily dangerous.  Even the burning of paper can be very dangerous in a gad fireplace.

Going too far?

For those who think that they can escape the wrath of the politicians, think again. Just remember that many corporations, banks, insurance companies and anyone with money that loves power will have pull in governments regardless of the level. I personally believe that we are on a bad path to a world of hurt unless we stop this sort of thing.


Government going too far:

http://www.wsbtv.com/news/24979774/detail.html

Winter is coming: How does one keep warm without the electricity, and your house is ALL electric?


Well some of these tips are no brainers, but there are a lot of things to consider.

First and foremost, DO NOT USE PROPANE OR OTHER COMBUSTABLE GASES FOR HEATING WITHOUT VENTALATION!

http://www.ehow.com/how_5873762_keep-warm-house-electric.html

Now is the time to clean out your chimney and get the seasoned firewood.

http://www.googobits.com/articles/3046-get-the-most-from-your-fireplace.html

So I’ll start with the fireplace as something to consider if you have one. If you don’t have one, there are many other alternatives. But be warned ahead of time. There are many LP (Propane) space heaters that should NEVER be used indoors period! The reason why is simple. The heat and energy given off by one is so high that although there is no flame, they can, will and have burned people, things and houses down. In addition, a newer model home that is energy efficient and is sealed off cannot breathe well. Thus, the propane heater will consume the oxygen and put out Carbon Monoxide.

http://en.wikipedia.org/wiki/Carbon_monoxide

Now on to fireplaces and the things to consider:

The history of the fireplace is one of very rich tradition and old time memories. It is ironic that the very thing that could bring families together on a cold winters night became the bane of existence for many in the later end of the 20th century and many new homes do not have a fireplace, or have one that is electric or gas. It is the aspect here that I will first address. Fireplaces have specific issues that must be regularly dealt with. The first is the buildup of soot. (Wood ash) that collects on the inside of a chimney. This soot can contain creosote. Creosote is a chemical found in many trees and is especially present in soft woods like pine. It is especially high in content of wood when the wood is green. Outside of the fact that green un-seasoned wood won’t burn well, that green wood will let out the creosote which will adhere to the soot in the chimney wall, and will eventually combust. (Catch fire.) This is NOT a good combination in a home fireplace, especially when the walls are made of pine or Douglas fir stick build construction and is only a few inches thick with LOTS of insulation between beams. The heat buildup will cause the house to burn completely to the ground.

http://real-estate-agents.com/tips/fireplaces/chimney-fireplace-care/


http://en.wikipedia.org/wiki/Chimney_sweep

Yes there is even a US National Chimney sweep guild.

http://www.ncsg.org/Home/tabid/36/Default.aspx


Here they are promotoing a new PSA.

http://www.ncsg.org/NewsEvents/PressRoom/PRPSALaunch/tabid/318/Default.aspx

Next up, Why you CANNOT use a gas fireplace with wood!

Keep up Appearances.

More on refrigerators:


The first commercially available refrigerator was actually what was known as an Ice Box. It literally was a box that had ice atop inside a cabinet, and the cold air sunk down to keep food stuff cold. Obviously the ice would melt and would have to be replaced almost daily. Refrigeration in the form we know it dates as far back as the 1700’s when William Cullen an English doctor created a small vacuum over some diethyl ether and caused it to boil. Though no practical application came from this discovery, it would lead the way to modern refrigeration.

But besides the history which can be found on Wikipedia here: http://en.wikipedia.org/wiki/Icebox

And on About.com here: http://inventors.about.com/library/inventors/blrefrigerator.htm

The one real problem that has plagued ALL fridges from their first use is the nagging problem of the darn thing warming up. Well, in the old days, Ice boxes were lined with cork, wood shavings, straw and a variety of other materials to insulate it long enough to keep the ice for longer periods of time, and the box colder for longer.

With the advent of Styrofoam and its descendants, cooling down of a box became much more efficient. So much so, that the box can stay colder for longer periods of time without an additional cooling down.

The flip side is that it also will hold in heat, a lot of it!

So when storing food in an unpowered refrigerator, the one thing to remember is to keep the door open. If powered or if cooled down, keep the door closed!

Ok. So now here is the biggie: If you’re out of electricity, first as mentioned before, clean out the fridge, and re-prioritize the items in it. Put vegetables on the upper level, and the milk, cheese, eggs, meat on the lower levels. Keep the top shelf empty and get a plastic container. Fill it with ice and keep the ice coming once a day. Drain out the old water and keep this cycle going. Within a few days if enough ice has been put in, the ol’ fridge will be back in full service. There are a few things to remember:

1: Keep the fridge clean. This is important to keep out any molding items. Such items can spread mold spores quickly just by opening the door. (The spores travel via air currents.)

2: Prioritize items. Again; Keep veggies atop, and protein items below. This ensures that vegetables will not get too cold, nor wilt from heat.

3: Keep as many items on the lower end as possible. The cold will be absorbed by them and the more stuff on the bottom you have, the longer it will take for them to heat up.

4: Buy and keep ONLY what you can eat in a day or two. The logic here is multi fold. When buying food, the single biggest issue fridges created was the wanton waist of food in this world. How much food produced and how much wasted because we put it in the fridge and never ate it? This saves money, but also, if for some reason you cannot get any more ice, the food in the fridge will only last several days anyway.

Finally, get into the habit of rotating food. This old throwback from the 1950’s cold war paranoia was actually something practiced for many generations: Put new food to the back and move older food forward. This allows you to know when food was put in and how old it is.

Another word on oil lamps: they can and do leave behind a chemical odor. It is incumbent upon the user to make sure the odor does not build, and that windows should be open to some degree to purge out the fumes. In winter time, this can be problematic for several reasons. One: The newer home being built to high efficiency levels are near air tight. This can be very problematic.
Because winter is a time you obviously do not want open air coming in, the problem of a house not breathing comes into play. (Eventually the unintended circumstances come into play). I refer to the high efficiency homes having the issue of being air tight.
Homes built prior to the mid 1990s are not of high efficiency standards and such, this means that they do not have air flow of any great degree. This translates to home without air flow and have burning oil lamps or candles, burn up the oxygen.

In the beginning God said let ther be light:

Reading up on the oil lamps, I can tell you that the safest designs are those of the Ditz style lamps as long as they are made in recent times. Do NOT use Coman fuel in them.


Here is the link I found:
 http://www.lanternnet.com/faqs.htm#FUEL