1958 F.W.D.

Carl, good point. I forget which year it was....At Macungie.....the crankcase of one of Mike Yarnall's rigs (with an electric pump) got filled with gasoline when someone errantly turned on the wrong switch. I've been disconnecting my battery terminals at Macungie or any other long-term show for this very reason.

"Admit nothing. Deny everything. Demand proof." Besides she told me she was 18.

What did you use to determine this particular brand/model of pump? I ask because if you use a high pressure, low-volume pump you will starve that 707. I know several folks who converted 817G Waukeshas to electric and used high pressure pumps that starved the engine. I also had the same issue with the mechanical pump on my 140GZ(F554G) Waukesha- ethanol ate away the diaphragm. It is a rare Delco-Remy pump made exclusively for Waukesha....So when I called around to find a diaphragm, I started to sweat when folks were laughing at me. Converted to an electric Airtex (low pressure, high volume) pump. Try not to run ethanol-formulated fuel in that thing at all. If you HAVE to due to lack of eth-free fuels, make absolutely certain that you treat it with ethanol-formula STA-BIL (the green stuff) and never, ever keep it in your tank longer than 2-3 months. Only fill up enough that you will burn off in that time frame. www.pure-gas.org List of fuel stations with ethanol free fuel. DO NOT RUN HIGH OCTANE OR RACING FUELS. You risk burning valve seats.

If you come to town again and want to do a BMT meet up, hit me up, I only live about 20 minutes away.

Don't laugh.....but not FDNY......

EMT? Holy crap! I took that shit 25 years ago! Letting that license lapse was the best favor I ever did for myself

Ok. I *may* know the whereabouts of a rebuild kit for the xfer valve. If I can dig it up, it may accidentally fall into a box with your name and mailing address on it, which may then accidentally fall into a mailbox. If it accidentally appears at your house, you don't know where it came from.

Hey.....I have not forgotten about you. I have had my nose buried pretty deep into code books the last 2 and a half weeks to study for a certification exam (which I took and passed on Friday thank god......) I am asking around about that and the 2.5" inlet plug caps. Also I need a pic of the rod guide for the front suction butterfly control handle.

From what I saw when I was in and out of there- Plus other PECO/Excelon facilities like Peach Bottom, the Conowingo Dam power plant and the Cromby coal fired plant in Phoenixville Pa.....I believe every word of it!!

Good stuff, thanks!

You dropped at PECO/Excelon Limerick and didn't call me? You were within Breakfast (or dinner, or breakfast-for-dinner) or lunch striking distance. I worked in that facility quite a few times when I did Industrial Safety a few years back when I was single.......It was a part time gig, worked it on the off-days from the firehouse. The money was disgustingly outstanding, especially on the weekends. I'm suprised with security as good as it is there, that they let you in..........But then again they let me in....so......oh never mind.

Vlad: The truck is equipped with a Kussmaul (2 amp) charger/conditioner which we keep plugged in at all times. And my father always taught me that its important to good battery health to excercise them regularly.....I have always started the FWD every 2-3 weeks and allow to run for a half hour- and the batteries that I bought in 2002 (two Dekas) just now took their final shit. As for the low oil pressure- its a freaking Detroit. Who cares....Nevermind the fact that low oil pressure is enough oil pressure for them.

UPDATE: Due to winter, we still have not given her a good, thorough bath. We could run her down to the firehouse and wash her, but we don't want to risk water getting into rusted nooks and crannies, and freezing and pushing on the rot. So we wait patiently for warmer weather. In the meantime we have a punch list of stuff to do. The tach/speedometer sending units took a shit, so we're trying to find one or both. I have the Hahn part number for the tach sending unit, I need to see if theres a cross reference that I can find a DD number. It has a pink, a white and 5 or 6 gray wires I think? Ring a bell with anyone? In the meantime Dad bought a hubdometer and installed it to keep track of mileage. One roto beacon on the roof isn't spinning (lights up but no spinny spin.....) I think it may be a loose wire somewhere, I hope I don't have to pull the headliner......ugh......And we try to light off the truck every other week or so and run her for a half hour (keeping off the roads due to salt.....) fills that old fire station up with exhaust every time until air pressure is up enough to pull her outside...LOL.......

Loud, Obnoxious, Oil-Dripping, Smoke-Blowing, Lawn-Boy wanna be, 2-Cycle Mechanical asshole............ The Waukesha in the 1958 F.W.D. is painted Wauky's unique orange-red color, hence the nickname "The Thunder Pumpkin." The POS Model 2-Stroke in the 1978 Hahn (pictured above) came from the factory painted red and is only there because I am allowing it to be there until I have enough funds to replace it with a Maxidyne. Myself and my father have a LOT of sentimental value of both trucks. Do I own a DD? Yes. Do I like it? Not only no, but HELL no. But you couldn't beat the price to acquire the truck...

Cans of what? Alpine puke effing green? I know not why you speak of this? By the way, it should be noted that I am not upset at the Good Sir for painting his engine alpine puke effing green if it was indeed a Mack OEM color......I am upset at Mack for allowing such a travesty.

WTF? When the hell did Mack have alpine puke effing green as an OEM color? I have never seen one before that I can recall? This is so completely, totally and wholly UNACCEPTABLE! I WANT SOMEONE'S HEAD FOR THIS! THIS IS UN-EXCUSABLE!!! I'm going to go beat the crap out of something now for this.........

Swishy tell your Mate that if he's on Facebook, to look up the "Friends of Autocar" group. There are many former factory folks on there that know quite a bit of information.

........aaaaaaand I care about this because..............?????????

Sure does look pretty! But that engine......I will say this.....At least it isn't one of those POS Green things!!

The on!y racing on the TV in my house is NHRA drag racing. Can't stand circle track sillyness. Don't know what puts me to sleep faster- that or golf.

Stick with me, I'll take you to a place that makes the drive worth it.

The good scrapple (Habersetts) has lips and assholes

I guess that'll work just make sure you strip the insulation off it first.

NOTE: it is also good with freshly steamed broccoli rabe.

So the other day, the Honorable Otherdog calls me to advise that he had purchased all of the makings for a Philly Cheesesteak, and that he wanted to verify correct and ethical assembly of said Philly Cheesesteak with me, but I did not answer his call as I was probably washing my hair or maybe pooping or adjusting the points on a Waukesha or something. So anyways I called him back a few hours later and we discussed his attempt, and he almost had it until he mentioned "mayo." After I woke up from having my seizure, I informed him that mayo was a bad faux-pas that could get your ass handed to you in South Philly. But I forgave him and informed him to next time save the mayo for the ham and cheese sammiches. Knowing that he is an accomplished amature ametore ameture minor-league chef himself, I told him I had a great recipe for another South Philly favorite- hot roast pork sammiches. I promised to put it out there for him.....I used to make it in the firehouse all the time and it was a favorite for football sundays. So here it is for all to enjoy. Obviously you should adjust the quantities accordingly. This is cut-and-pasted from the firefighters forum site. "Yardo's South-Philly Style Roast Pork Sandwiches" This popular sandwich originates in Italian South Philadelphia where it is sold in virtually every corner sandwich shop and pizza joint throughout the entire city, however the best versions are sold in South Philly. I tried many variations of my own for several years until I recently perfected my own version. Use a boneless, tender cut of meat such as a pork shoulder or loin. Note that it must marinate for 12-24 hours. ONE- 4-6 lb boneless loin or shoulder, 3-4" thick and 8-12" in length. You will also need 18-20" of butcher's string. TWO- medium or large spanish onions Roasted Red Peppers 1/2 pound of sharp provolone cheese (sliced) Fresh italian sandwich rolls 15-20 ounces chicken broth/stock (I use low-sodium) MARINADE: 2 cups of virgin olive oil 1/2 cup each of finely chopped/diced fresh rosemary, basil and italian parsley (regular parsley is fine if you cannot find italian.) 6-8 fresh garlic cloves, finely chopped/diced or run through a press 1 heaping tbsp of coarse-grind black pepper ** You can prepare this in a blender if you want ** PREP: On a cutting board, butterfly the loin down the center, 3/4ths of the way through and without splitting it in half. Place the loin into a glass baking dish, laying one end of it onto one end of the butcher's string with a 2-4 inches of the string out for slack. Pour the marinade down the center. Close the meat and use one hand to wrap the string tightly around while you rotate with the other hand, and tie off at the other end. Allow to marinade for 12-24 hours, turning over halfway through. Keep cool however not too cold as the olive oil will congeal. If this happens its not the end of the world. COOK: Preheat oven to 325. While waiting for the oven to preheat, remove the loin from the glass dish and set aside. Strain the marinade and place the herbs aside with a little bit of the olive oil. Discard the rest of the oil. Peel the onions and slice into large pieces. Place the loin back into the glass dish. Pour the chicken broth/stock into the dish to a depth of 1/2" tp 3/4" deep. Pour the remaining herb/oil onto the top of the loin. Add the onions on both sides of the loin and some on the top. Bake at 325 for about 1.5hrs until the internal temp reaches 140-145 degrees, then turn off the oven and allow the meat to cook itself until the internal temp reaches 150-155 degrees, about 10-15 minutes later. Remove from the oven. Place the loin onto a cutting board, remove the string, and slice into thin slices/pieces. place back into the broth in the glass pan and mix well. Serve on the italian rolls with the sharp provolone and roasted red peppers. Enjoy!!! Serves 6-8 people.