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Possible Answers:
HOE.
Last seen on: –Daily Boston Globe Crossword Monday, 8 May 2023
–Daily Gulf News Crossword Saturday, February 25, 2023
–Daily Gulf News Crossword Thursday, February 9, 2023
Thomas Joseph – King Feature Syndicate Crossword – Nov 9 2022
Random information on the term “Garden tool”:
Agricultural machinery relates to the mechanical structures and devices used in farming or other agriculture. There are many types of such equipment, from hand tools and power tools to tractors and the countless kinds of farm implements that they tow or operate. Diverse arrays of equipment are used in both organic and nonorganic farming. Especially since the advent of mechanised agriculture, agricultural machinery is an indispensable part of how the world is fed.
With the coming of the Industrial Revolution and the development of more complicated machines, farming methods took a great leap forward. Instead of harvesting grain by hand with a sharp blade, wheeled machines cut a continuous swath. Instead of threshing the grain by beating it with sticks, threshing machines separated the seeds from the heads and stalks. The first tractors appeared in the late 19th century.
Power for agricultural machinery was originally supplied by ox or other domesticated animals. With the invention of steam power came the portable engine, and later the traction engine, a multipurpose, mobile energy source that was the ground-crawling cousin to the steam locomotive. Agricultural steam engines took over the heavy pulling work of oxen, and were also equipped with a pulley that could power stationary machines via the use of a long belt. The steam-powered machines were low-powered by today’s standards but because of their size and their low gear ratios, they could provide a large drawbar pull. The slow speed of steam-powered machines led farmers to comment that tractors had two speeds: “slow, and damn slow”.
Random information on the term “HOE”:
Soups & stews
Banchan
Tteok
Hoe (회; 膾/鱠 pronounced [hwe]) refers to several varieties of raw food dishes in Korean cuisine, consumed with local diversity by Koreans of all classes since the Three Kingdoms of Korea (57 BC – 668 AD), or earlier.
There are uncooked hoe (회) as well as blanched sukhoe (숙회).
Hoe (회), the raw fish or meat dish, can be divided into saengseon-hoe (생선회), filleted raw fish, and yukhoe (육회), sliced raw meat. Saengseon-hoe (생선회) can be either hwareo-hoe (활어회) made from freshly killed fish, or seoneo-hoe (선어회) made using aged fish. Mulhoe (물회) is a cold raw fish soup.
Sukhoe (숙회) is a blanched fish, seafood, meat, or vegetable dish. Ganghoe (강회) is a dish of rolled and tied ribbons made with blanched vegetables such as water dropworts and scallions.
Hwareo-hoe (활어회) is prepared by filleting freshly killed fish, while seoneo-hoe (선어회) is made with aged fish in a similar way as Japanese sashimi: removing the blood and innards and ageing the fish at a certain temperature before filleting. Fish or seafood hoe is often served with gochujang-based dipping sauces, such as cho-gochujang (chili paste mixed with vinegar) and ssamjang (chili paste mixed with soybean paste). Hoe is often eaten wrapped in ssam (wrap) vegetables, such as lettuce and perilla leaves. After eating hoe at a restaurant, maeun-tang (spicy fish stew) made with the bones, head, and the remaining meat of the fish, can be served as an add-on dish.