How to remove mouse smell from cab of farm truck?

[sixdogs]

Here's the answer to the mouse smell. You can sort of get it to leave by substituting other foul smell but none of it takes the dank and musty smell away.
I'm going to have the seat reupholstered and that's the answer.

Frame split coming soon so I'll start a new thread for that.

 

[OldMcDonald]

Pleased to hear your decision on the seat. I am sure it is the best answer. As I said earlier it is easy to spend somebody else's money and many posters came up with good suggestions - but like you said, nothing takes that smell away.

Now that you accept that, I feel I can tell you that I think exactly the same about the smell of dogs. I find them one of the most obnoxious smelling animals there is, in fact probably the worst. I like the smell of pigs.

 

[sixdogs]

Then we have a deal. Everybody wins.
I take (most of) the dogs, you take the pigs and we're both happy as a clam.

It's not so much that the mouse smell remains in the truck as the dankness that is a part of the mouse smell. You can hide the smell of mouse urine with the concoctions mentioned earlier--and I did-- but that dankness smell of damp and whatever is tough to overcome.

 

[OldMcDonald]

Agreed, and I totally agree with your description "dankness smell of damp and whatever". We auffered a mouse plague, and that is the official description, in Australia. Almost as numerous and every bit as bad as a locust plague, which we also saw, but that missed us by just a few miles. I burnt a lot of things that had been stored in sheds because of not being able to get rid of that smell.

 

[sixdogs]

OldMcDonald--I looked at your link

Do you grow olives?

 

[sixdogs]

OldMcDonald--I looked at your link

Do you grow olives?

 

[OldMcDonald]

Yes, I have close to 500 young trees, with maybe 200 fruiting this year. A range of Portuguese varieties and it will be another year or two before they are all productive. There were 77 mature trees when we bought, and almost all of them were killed out in one night of -7ºC recorded about 50 feet higher than the trees were. Millions of olives and eucalypts were wiped out that night across Portugal. I pulled what I could and had a big digger come in to remove the rest. I have firewood for a few more years still, but the stumps are full of stones that have been incorporated in them as the trees grew, so it is a steel wedges and big hammer job. Forget about block splitters. Even the big ones cannot do a a decent job on old olive stumps. Many people have tried -and failed. It keeps me fit. I find it weird that just a few months short of 70 I am building the sort of upper body I dreamed of 50 odd years ago.

I had to take measurements to be fitted for my "Highland Gentleman" outfit for my son's wedding in Scotland, and was mightily surprised when my wife told me the tape was close to 50" around the chest - but pleased it was only 38" around the waist. As a youngster I was all legs due to running long distance most of the year and playing rugby and soccer in the winter.

 

[sixdogs]

I don't know beans about olives other than I like olive oil. Is there a difference between olives of other country or growing regions?

 

[OldMcDonald]

sixdogs, This is your thread so you cannot be accused of taking it off topic.

There are enormous differences between cultivars of olives. They are called cultivars and not "varieties". A variety is a naturally occurring variant of a species. A cultivar refers to a cultivated plant that has been specifically chosen for one or more characteristics that are always retained by the offspring of the cultivar. I have a small amount of information on an early blog (25 Nov 2011 titled A glossary followed by a blog on olives) but the easy way is to liken olives to wine grapes. If you are a wine drinker, then you will be aware that there is a huge range of different types, red, white, sweet, dry and every variation in between, and that different grapes make different wines. Similarly different olives make different oils.

Time of harvest makes a big difference too. It varies between countries (northern hemisphere) from late October, right through to the end of winter and even spring in places like Liguria in Italy that is close to the French border and not too far away from Nice, where they leave the same cultivar on the trees until then too. In France it is known as Calletier (not certain I have the spelling right) and other names in Italy. It is the olive found in Niçoise salad (ie Nice salad - pronounced niece not nice). Tuscany in southern Italy picks its olives much earlier and so produces a much different oil. It is the same all around the world where olives are grown, early or late harvest according to tradition. Olives ripen before they change colour - they alll begin green. Some never change from green, but that is not common, others turn red or purple, or mottled and others become completely black.

You should be aware that according to some tests done by UC Davis, 2011 or 2012, more than half the extra vrigin olive oils of well over a hundred tested were not what they claimed to be. Olive oil appears to have been open to adulteration forever. I remember reading at one time that Italy exported more oil than it produced. Portugal imports a lot. As a consumer, I am sure it is not that important to you if a slightly higher acid oil has been added (similar to blending wines or whiskies) if the end result tastes pleasant to you as an individual and you are happy with the price you paid for it. On the other hand if you are paying the sort of outrageous prices I see on the Internet, tens of dollars and even more than $300 a bottle, then you should be getting what it says on the label. Quite frankly, I am certain that no oil is worth these prices. Like most people in Portugal we hand pick, the olives are milled and pressed in a local mill, and I like the result. I do not yet have enough production from the young trees to market my own oil direct, so I am reluctant to put a price on what I think it is worth, but I know it is not hundreds of dollars a bottle.

 

[sixdogs]

OldM--Thank you.

sixdogs, This is your thread so you cannot be accused of taking it off topic.

There are enormous differences between cultivars of olives. They are called cultivars and not "varieties". A variety is a naturally occurring variant of a species. A cultivar refers to a cultivated plant that has been specifically chosen for one or more characteristics that are always retained by the offspring of the cultivar. I have a small amount of information on an early blog (25 Nov 2011 titled A glossary followed by a blog on olives) but the easy way is to liken olives to wine grapes. If you are a wine drinker, then you will be aware that there is a huge range of different types, red, white, sweet, dry and every variation in between, and that different grapes make different wines. Similarly different olives make different oils.

Time of harvest makes a big difference too. It varies between countries (northern hemisphere) from late October, right through to the end of winter and even spring in places like Liguria in Italy that is close to the French border and not too far away from Nice, where they leave the same cultivar on the trees until then too. In France it is known as Calletier (not certain I have the spelling right) and other names in Italy. It is the olive found in Niçoise salad (ie Nice salad - pronounced niece not nice). Tuscany in southern Italy picks its olives much earlier and so produces a much different oil. It is the same all around the world where olives are grown, early or late harvest according to tradition. Olives ripen before they change colour - they alll begin green. Some never change from green, but that is not common, others turn red or purple, or mottled and others become completely black.

You should be aware that according to some tests done by UC Davis, 2011 or 2012, more than half the extra vrigin olive oils of well over a hundred tested were not what they claimed to be. Olive oil appears to have been open to adulteration forever. I remember reading at one time that Italy exported more oil than it produced. Portugal imports a lot. As a consumer, I am sure it is not that important to you if a slightly higher acid oil has been added (similar to blending wines or whiskies) if the end result tastes pleasant to you as an individual and you are happy with the price you paid for it. On the other hand if you are paying the sort of outrageous prices I see on the Internet, tens of dollars and even more than $300 a bottle, then you should be getting what it says on the label. Quite frankly, I am certain that no oil is worth these prices. Like most people in Portugal we hand pick, the olives are milled and pressed in a local mill, and I like the result. I do not yet have enough production from the young trees to market my own oil direct, so I am reluctant to put a price on what I think it is worth, but I know it is not hundreds of dollars a bottle.