Hazard A Guess: Week of Oct. 2, 2008


Hello from Hazard!

We’ve made the big time at last! Well, not exactly, but Farm and Dairy Editor Susan Crowell was featured on the Youngstown NBC affiliate, Channel 21 WFMJ, Monday, Sept. 29 with (drum roll, please) Hazard-ous items!

It turns out Hazard readers are everywhere (no surprise to us), even among TV broadcasters. Crowell shared several recent Hazard items and WFMJ Today morning anchors hazard-ed their guesses. You had to be up at 5:50 a.m. to catch the piece, but if any of you fans were watching, we hope you enjoyed it. (You can clog their e-mail in-boxes if you want Hazard back on the air.)

* * *
Story Continues Below Photos

Ruth Reed of Cowansville, Pa., submitted our lone response (before our Friday noon deadline for this section) to Item No. 844. And she’s right on the money.

The item, shared by Gailey Henderson of Williamstown, W.Va., is a fire starter pot, or kettle.

Reed explains: “The little iron pot was filled with kerosene. The other end of the handle, inside the pot, has a clay or ceramic-type ball attached. This ball soaks up the kerosene. It is then taken out and lit, then placed under logs in the fireplace to be a ‘fire starter.'”

Thank, Ruth, for answering and sharing the explanation!

* * *

That brings us to a new Hazard item. For Item No. 845, we went back to the recent stash shared by Gailey Henderson. It’s a rather timely item, I might add.

Write to: Hazard a Guess, P.O. Box 38, Salem, OH 44460; or via e-mail to: editorial@farmanddairy.com. Please include your name, hometown, state for proper identification.

And start rooting through your attic, shed or garage before the weather chases you indoors. We know you have some Hazard-ous items to share. Just send us a clear 35mm photo or e-mail us a digital file, along with complete dimensions, descriptions and use explanation. You can use the contact information above, or even send a photo via our Web site.

Get our Top Stories in Your Inbox

Next step: Check your inbox to confirm your subscription.



We are glad you have chosen to leave a comment. Please keep in mind that comments are moderated according to our comment policy.

Receive emails as this discussion progresses.