Another Week Goes By.

And there is a distinct lack of progress racing car wise. But I have been busy.

Carb/manifold insulator

I swapped some anti-vibration matting (to be used on a pair of Brescia mudguard mountings) for a piece of Tufnol – or Paxolin; I’m never too sure which is which – and made up a carb to manifold insulating gasket for the Special. While I was at it, I also whipped off all the coolant hoses and replaced them with a stiffer variety. Besides the engine fading at odd intervals, there was always a problem with what appeared to be different rates of contraction between the various metal pipes and the hoses on shut-down. I might lose over a litre of water every time I switched off. Hopefully, not any more.

Carb gasket

I also rebuilt the carb – new gaskets throughout and a new jet.


Interestingly, the new jet had only one drilling in it whereas the old jet had five. The little cork seals around the jet that once-upon-a-time you had to soak in oil for 24 hours have been replaced by fibrous washers that come ready gunked up with black ‘orrible stuff wot gets all over everything.

Main jet assembly

I always take a pic of the exploded diagram because it might just be ever-so slightly different from the book illustration. Anyway, I kicked off with one and a half turns of the mixture nut and off she went. A further couple of flats rich and she settled into a very sweet burble. Also interesting to note was that all six cylinders were firing from the off; it used to be that one or two of them would take a few seconds to catch up with the rest on a cold start – maybe the jet was to blame. I started up with the air cleaner duct removed so I could twiddle with the slide and get the mixture right. With the duct off, the outside of the carb iced up almost instantly (it’s been unseasonably warm and humid today so that could be a factor) so I put the inlet duct back on and almost as quickly, the ice disappeared.

air cleaner duct

Anyway, it’s going to need a run to see if the insulating gasket has made any difference. If not, next stop, exhaust wrap.


Another thing I’m inclined to blame the weather for is the disastrous results produced this week by my bread making machine. I know I was a bit lazy and tipped a couple of bags of ready-mix in the bucket but honestly, two disasters in a row?  The results (flat and rolling) reminded me that this week my work had taken me from Suffolk to an idyllic setting in Derbyshire – a little farm tucked away in a valley whose only access was through a dairy yard running with – well, I was careful where I put my feet.

Derbyshire 2

The narrow lanes, high hedges and the smell of cattle was very reminiscent of the village in Cornwall where my grandmother kept the school. As a small boy and staying in the School House just up from the farm, I remember that cows were very much part of the scenery, appearing at intervals at the kitchen window having once again broken through the garden hedge.

Next week, Kent.


5 comments on “Another Week Goes By.

  1. Jack says:

    Dear Nigel,

    Last April I rebuilt the carbs for a recently acquired Wolseley Hornet Special and in the rebuild kit from Burlens, noticed that the jet was arranged with three holes rather than the older jet with only one. In case it was an incorrect choice of rebuild kit I called Burlens and was informed that all jets now come like that, there is apparently no difference in how it works.

    Now we come to the more important item of bread. I too am suffering ‘droop’ when making in a Panasonic bread maker and in exasperation questioned the matter on a search engine. It seems that due to weather conditions the wheat harvest has been lacking in gluten since 2011 and that many home bakers are suffering the droop. The remedy given on one site is a tea spoon of lemon juice in the base mix, which has worked for us on some occasions, but not always. I also make sourdough bread and the results there were also below par, so I tried the lemon juice which made matters much worse! I am told that Canadian or US flour is the only real answer at the moment.

    As always the flow of conscious-ness has been both amusing and informative, thank you.

    • Thanks for the head’s up on both counts Jack – the bread has certainly been a bit of a worry of late. I wonder if we should be pleased at the reduction in gluten as it seems to be the cause of all manner of ills.

  2. Jack says:

    I did a baking course three years ago at The Phoenix Bakery with Aidan Chapman. His take is that flours of various types and sources should always be used in any loaf. He has several customers that can now eat bread although gluten intolerant. I have followed the advice and in sourdough use, strong white, wholemeal, spelt and a little rye plus some wheatgerm.
    Good luck with the baking the loaf on the left looks exactly the same as some of our recent attempts.

    Regards Jack

    • For an ordinary loaf I use a mix of untreated strong white from the local mill plus spelt or rye from the supermarket. The two loaves illustrated were made from ready-mix bags so it serves me right for not making the effort to do it properly. I might have a go with some wheatgerm and see what happens. Thanks again.

  3. asciimation says:

    I just rebuilt my carb and the new jet also had one drilling not 5 like the old one. Not sure I have the jet centering correct. Mine is a DD carb so the piston ‘falls’ sideways, not down!

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