Cutting off the end of the ham

Are you familiar with that story about the cook who always cuts off the end of the ham or roast before cooking? She gives as her reason that her mother always cooked it that way and what is good enough for her mother is good enough reason for her. In the end it turns out her mother only cut it off because it wouldn't fit in her roasting pan otherwise.

Why am I bringing that up here? Perhaps it is because of my lack of resource material at hand, but I haven't found any compelling reason why the technique of twined knitting uses both ends of the same ball rather than ends from separate balls. The warmth, sturdiness and denseness of fabric could still be obtained. Could it be more a matter of simplicity? Economy? Tradition alone?

Interesting to ponder. I'm anxious to pick up the library book later this week when I'm next that way.

In the meantime, the basic cap is coming right along. Here it is with about 4-1/4" inches.

I'll need to get 6" before I start rapidly decreasing for the top. Dropping one strand and picking up the other doesn't bother me at all. Stopping after every needle (and sometimes more!) to detangle does interrupt the knitting flow but that's just part of it.

Wooly West carries the Anne-Maj Ling book "Two-End Knitting" as well as the fine Z-ply Mora yarn recommended.