Tim: Hi again, and welcome back to Tool Time.
Al: Where we continue our look at antique tools.
Tim: These beautiful, handcrafted, antique tools came from a time when more power meant manpower. [grunts]
Al: Now, over here, we have two pedal-powered machines. This happens to be a pedal-powered scroll saw.
Tim: Over here is a lathe. Let me show you how this works. Take a seat here. Now, say you're making a table leg.
Al: You're making a table leg. [laughs]
Tim: It's like an exercise bike. While you're shaping your leg, your leg's getting shaped. [imitates Pee-wee Herman laugh]
Al: Now, over here we have an old rope-making machine. You simply turn the crank and three pieces of twine become one piece of rope.
Tim: In the time before television, families would sit around the rope machine and watch knots landing.

Tim: Tell us about this, Al.
Al: Well, this is an old hog oiler.
Tim: Now, how does this compare with the one in your mom's house?
Al: You see, the way these work is the hog comes up and it rubs against the rollers like so. And the skin becomes moist.
Tim: Oh. So, the hog actually looks at this as kind of an "oinkment." [Al laughs]

Al: Well, here's another tool I'm hog-wild about. This is an antique sausage stuffer.
Tim: Very simple. The casing goes on this end, put your ground-up meat in here, push the plunger down and you got yourself a custom-made kielbasa.
Al: Very few moving parts. It's a nice, well-made tool. Well, that's it for antique tools...
Tim: Whoa, whoa, whoa, whoa, whoa. Not so fast. You think we'd end this without me showing the audience how I make my own personal brand of sausage?
Al: I prayed.
Tim: Well, I got an old Taylor family recipe. Put the meat in the hopper up here. I use a lean pork shoulder. Little bit of garlic, onion, chives. Then to make it spicy, I go with a little cayenne pepper. [Cajun accent] I guarantee spicy. Jalapeno pepper and a little chili powder.
Al: Sounds like it's gonna be tough on the tummy.
Tim: Way ahead of you, Al. I've got some secret ingredients to help prevent that. All right. We go with a little bit of Maalox. Just a touch. A little bit of this pink stuff just for a dash of color. How about that? Just a touch of Gas Be Gone. Poof! And a little bit of Beano. A soupcon of Beano. And just for safety's sake, I wouldn't eat this stuff near an open flame.