We are assuming it's a 2-cycle, although the commercials are now 4-cycle and have been for two years. As you may know, the oil is mixed with the gas on the 2-cycle, so there will be some smoke. On a 2-cycle, the amount of smoke does not indicate engine condition. It simply means either it's running rich or there's too much oil in the gas. All Lawn-Boy accessories for 21" decks work on the commercial except the rear bag as already posted. It may have just a discharge plate in it, so you'd need a mulch plate. The bagging chute is green and replaces the mode plate (mulch or discharge). The blade is not changed for any mode of operation, and it uses the Tri-Cut blade. For mulching, you should install a mulch fan over the blade. 2-cycles don't have compression releases for two reasons; they have low compression to start with, and they have no valves to make the compression release work. Compression should feel pretty stout on pulling the starter, but not really hard. The engine should start on the first pull if properly primed/choked (2-cycles like to start 'wet'). It is normal for the engine to 'clank' when starting and stopping. It has roller bearings on the crank and rod which require greater clearance. The commercial is the ultimate Lawn-Boy because it's the utmost in simplicity. It just cuts grass. Where I used to work at a County government center, I used to watch the female jail birds use the Lawn-Boy commercials all summer long, year in and year out. I've never seen another mower that throws grass like that, and you must know that those prisoners didn't pamper them. Yours will most likely have an 'F' engine or a Duraforce 6.5HP. A commercial LB with the Duraforce would have to be the ultimate lawnmower, although the 'civilian' 10424 came very close. I would have said 10550 except it has the Toro Personal Pace drive that irritates me. The commercial will not have Personal Pace - if it's propelled, it'll have a 3-speed.

You were right the first time....a butter dish. "in the olden days" butter was churned at home and then worked with butter paddles and perhaps molded in a butter mold or just worked into a round and put in the dish. The inset with the holes was to allow any excess buttermilk to drain away. Here is a link that might be useful: butter mold

Boy, does that sound like a fun program! Here is a recipe I LOVE. I love cabbage, apples, and caraway together, so I searched for recipes on line and finally selected this one, printed it, made it, and filed it away with my own comments and changes. Then I forgot I had it, and went through the process all over again a couple of weeks ago, searching, selecting, and printing. When I went to put the new recipe in the file, I laughed to see that it was the SAME one I had printed out last time -- and I had made the SAME notes and changes! Both times I had felt the dish needed both more caraway and some sweetness, for which I added concord grape wine, which made it perfect, in my opinion. It made the flavor much more complex. I will give you the recipe as I found it, with my changes in brackets. This recipe doesn't have bacon (no recipe you ever get from me will!), but you can probably add some if you like. Warm Red Cabbage, Red Onion, and Apple Slaw 5 T extra-virgin (only) olive oil 3 T balsamic vinegar [I like more] [a good splash of very sweet red wine, or maybe try some grape jelly or brown sugar] 1/2 head red cabbage [I used white once and it was fine] 1 large red onion [I used white once and it was fine] cut into 8 wedges [I cut it smaller] 1 t caraway seeds [I think it needs a lot more] 2 Granny Smith (or any tart) apples cored and cut into 8 wedges [I cut it into smaller pieces] salt and pepper to taste 1. Cut out the core of the cabbage and cut the cabbage into small pieces [I shred it] 2. Warm the olive oil in a large frying pan over medium heat. 3. Add the onion and cook, stirring occasionally, 2 minutes. 4. Add the cabbage, apples, caraway seeds, and vinegar [and wine or sugar]. Stir well. 5. Cook, uncovered, 4 minutes, stirring occasionally. 6. Season to taste with salt and pepper when the cabbage is soft. 7. Transfer to serving bowl and serve immediately [I found it just fine serving it later].

Oh I see...sorry. From the pic it looks too small and low to serve that purpose....but maybe it's just the angle the pic was taken. If that's what you want, then just get 3 different old fashioned plates and glue them solidly to the top of the spindles...maybe add a spacer under the middle one to raise it higher than the other 2...the plates wouldn't come off, but you can certainly wipe them off before using them. (You could paint the spacer close enough so it would look ok under the plate.) Or maybe two plates and a soup plate in the middle for whatever you might be serving. Or you can put a candle on each of the two side spindles and then a plate in the middle. I would glue a candle holder to the spindle rather than try to adhere the candle directly to the spindle. Something flat and glass or ceramic, or more like a glass holder wrapped in twigs or something more rustic...maybe something with sides that would protect the flame from the wind.