I’m not quite ready to post more photos from our trip to Spain (but I hope to do so later this week) … and I was thinking about what to post on the blog today, when a post-inspiring comment appeared.

After reading Jill’s story on Royal Mail Coach N205 earlier today, Bill sent the following comment: “Explain more about ‘mail axles’ please, and what makes them distinctive.”

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So … from an article published in the London Mechanics’ Magazine in December 1834:

… The earliest axles for wheel[ed] carriages were made of wood, and of a conical form, for two reasons: first, that it is easiest to fit a nave or box on a conical arm than on one of a cylindrical form; and secondly, in case of wear, the arm may be refitted by the wheel being worked farther up. The same form was continued, for the same reasons, when iron axles were introduced. Since that period, innumerable inventors have tried their heads and hands at the improvement of axles, and scarce a year passes that several patents are not taken out to die a premature death.

The commonest metal axle used at present is of a conical form, with a broad flat ring or washer driven firmly up to the shoulder, against which the wheel-box works. The wheel is secured against coming off by a front washer, behind a strong linch-pin. A thick unctuous grease is used for lubrication, to contain which deep channels are sunk in the box.

The next kind, instead of a washer and strong linch-pin, is provided with a screw-nut, formed to screw on the axle-end, in the direction in which the wheel turns, to keep the wheel on. Through both nut and axle a small linch-pin is driven. Some of these nuts are four-sided, others six- and eight-sided, and are consequently pierced with two, three, or four mortices for the linch-pin, in order to regulate the play of the wheel.

The next kind is the mail axle, so called from having been first used in the Mail Coaches. This axle is provided with a solid flat collar at the shoulder, against which the box of the wheel works. This axle has neither front nut, washer, or linch-pin. The arm is cylindrical, and is cut off flat at the front end; the front end of the box is closely stopped with a plate or screw, between which and the end of the arm there is left a hollow space for the purpose of containing oil, which is supplied by loosening a screw-pin in the front of the box. At the back of the box, near the shoulder, there is a second reservoir for oil. The wheel is retained on the arm of the axle by three or four long bolts, which pass through the nave from front to back, and thence through a circular plate of thick iron as large as the nave, which works against the back of the solid collar. Between the solid collar and the axle-box a thick leather washer is placed to prevent any jar arising. The play of the wheel is adjusted by screwing up the nuts of the long bolts against the circular plate. The advantage of this axle is the security it affords against the wheel coming off, by three or four separate bolts. But it is otherwise very imperfect, as the oil wastes very rapidly when the wheel is in work, and the end of the axle not being secured in front, there is an irregular elastic motion, which causes the arm to wear unequally at the shoulder after a short time, and then the oil disappears still more rapidly. The mail axles are most commonly hardened, both arm and box, to guard against this; but it is of little avail. Mail axles arc supposed to be lubricated with oil; but the fact is, that unless they be oiled every three or four days, they are actually lubricated with water. The process is thus: The front reservoir is level with the bottom of the axle arm, and consequently is level with the drainage or leakage point at the leather washer. When the wheel is in motion it acts as a pump, and in a very short time drains off the oil of the front reservoir into the back, till it overflows; consequently the front is left dry. The bottom of the back reservoir is about an inch below the leakage point, and therefore it does not lose its oil by the same process as the front; but it loses it nevertheless. In the process of washing the wheel, and also in rainy weather, water gets in between the washer and the box. Water being heavier than oil, sinks to the bottom of the reservoir, and the oil flows off. Thus it is, that almost every mail axle which is not oiled every few days, gets rusty and spoiled. While the oil lasts, of course, the friction is less than that of a common axle; and, as before remarked, the security is greater against the wheel coming off, but take it altogether, it is, though a neat-looking, a very imperfect axle.

… to be continued tomorrow with our anonymous 1834 author’s thoughts on Collinge’s Axles.

from the March 5, 1898, issue of  The Rider and Driver:

“Scenes in and around Howlett’s old stables, Paris, showing the famous coachman and his sons at everyday work.”

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from the March 5, 1898, issue of  The Rider and Driver:

The Torbay Nag

The horseless carriage attracts the attention of the visitor to New York. In Newfoundland he is struck by the sight of the almost horseless carriage.

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The gentle Torbay nags, which peck away at the hard roadway with their little hooves, seem to have such a small part in the motor arrangements of the outfit that one can hardly realize that they are doing all of the pulling. I wanted to go downhill all of the time when riding behind one them, just out of sympathy for the little beastlet, but I was assured that they preferred to go uphill. Probably on the theory that it felt so good when they got to the top.

In the cold northern climate the horses seem to contract in order to expose the smallest area of surface to the bleak winds, but all of the goodness of the big horse remains within the little one and the nags represent the peaceful ways of the hardy and hospitable inhabitants of the “Isle where sailors gang to fish for cod.”

I have often thought that these Torbay nags of Newfoundland would make interesting pets for children because they will keep good-natured under the inflictions that our dear barbarous progeny impose upon the things that they love most, and if anyone forgets to feed a nag it is of little consequence, because one such small meal as he would eat is a trifling affair. It is said that in winter they will dig down through the snow with their hooves and get a good living on the moss and dried grasses. I have also heard that in times of short rations they will eat dried cod fish, but I will not vouch for the truth of this statement.

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In one of the ante-rooms we passed through on our way to the brandy cellar at Bodegas Fundador, there were a few mementos from the Domecq family over the years.

One of these was a motorbike owned and (according to the photo hanging nearby) used by Jose Ignacio Domecq Gonzalez (1914-1997).

Mr. Domecq’s dog was apparently a regular passenger in the crate on the back, so we decided that this must be a new form of two-wheeled Dog Cart:

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The next stop on our group’s first full day in Spain — after the Real Escuela — was Bodegas Fundador, maker of sherry and brandy. The winery and building complex is one of the oldest bodegas in Jerez de la Frontera and was started by a branch of the Domecq family. The facility and its various brands and labels are now owned, along with other sherries and the famous Harveys Bristol Cream, by Beam Global.

We started our visit with a short movie that taught us about the importance of climate and soil conditions to the grapes used in sherry production, and that the sherry-making “triangle” in this part of Spain — from Jerez down to El Puerto de Santa Maria, and over to Sanlúcar de Barrameda — has these necessary qualities in abundance.

From there, we left on a guided tour of the sprawling facility …

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… and we were acquainted with the unique way sherry is made and aged.

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our tour guide pointing out the various types of sherry, while explaining what makes each one unique

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From there, we walked into the brandy cellar, where we learned that the now-famous Fundador Brandy began as a mistake when someone(s) forgot about some barrels of sherry and left them to age for far too long. When they found and opened the barrels, they decided that their “oops” was actually quite tasty. This brandy was first marketed by the Domecq family in 1874, and it’s now Spain’s largest export brandy.

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our tour guide explaining how the bodega's brandy is made

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And then, finally, we were allowed to taste a few of these libations!

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before the tasting (our tour guide explaining the four types we would be trying) ...

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... and during the tasting (why, yes, they were all quite tasty!)