Today I learned that this type of natural pitchfork (with three tines) is still made commercially in the village Sauve in France. In the 1800s, the annual production was around 10,000 but now it's down to 300.
Made from European hackberry elm.
Requires eight years of growth, with intensive pruning.
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"Once the fork is ready and cut from the bush, it is transferred to a 100 C oven, where as the sap sweats out, the branch warms and becomes flexible. The bark is then easily stripped, and after adroit adjustments (all this using the original, highly specialized tools), the branch is returned to a warmer oven in which it is hermetically sealed and smoke-cured for a day, resulting in its light brown hue. The distinctive striping is a Sauve identifying mark made by tying a narrow strip of bark to the branch before it goes in the kiln. After the second bake, the fork is further adjusted. It then spends a year air-curing before being ready for sale."
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quotes and photos from http://laviecevenole.blogspot.com/2009/06/sauve-and-pitchfork.html
Steve,
Thanks. Those are the sager chemical of wooden hayforks

Garry, I couldn't find a bodgers thread on wood hayforks, but that is a cool site!