Will a L39 lens cap fit on a Industar 26m?

You need a pinch-and-snap cap for lens with 40.5mm diameter. Or a put-on cap for lens with 42mm diameter.

I-26M, I-61, Jupiter-3, J-8, J-12 all share the same cap.
 
I use the plastic cap off a 3 litre olive oil tin can on my I-61 l/d lens, it works great, should also work great on the I-26m lens.
 
jusxusfanatic said:
Will a L39 lens cap fit on a Industar 26m? Was just wondering since the industar 26m has a L39 mount. Thanks
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Since you say "L39 lens cap" you are talking about the rear cap of the lens I assume and the L39 rear caps are exchangeable (except for special lenses like the J-12). So, a L39 lens cap will fit your 26m if that is also L39.
 
plastic cap off a 3 litre olive oil tin can

plastic cap off a 3 litre olive oil tin can

xayraa33 said:
I use the plastic cap off a 3 litre olive oil tin can on my I-61 l/d lens, it works great, should also work great on the I-26m lens.
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But it must be «extra vergine» olive oil, otherwise the lens will be seriously annoyed!
 
radi(c)al_cam said:
But it must be «extra vergine» olive oil, otherwise the lens will be seriously annoyed!
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Only extra virgin will do, especially when trying out Roger Hick's recent bread and tomato and olive oil simple recipe suggestion, posted on RFF.
 
Since this thread has been well and rightly hijacked, I'll ask this question.
When a metal cap gets loose, what is the proper fabric to use for replacement.
Red Velvet?
 
Roger Hicks said:
I just leave some of the salt on the anchovies -- which, I suspect, is sea salt. Anchovies in oil are an abomination in the sight of the Lord. Remember, at least some of His Son's chums were fishermen. Here's the recipe again.

Cheers,

R.
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You got to try the Mediterranean sea salt Roger, the rawer and coarser the better. The stuff that is sun dehydrated twice from sea-water in rock hewn salt pans in Malta, Gozo or Sicily. To yours truly, the resulting product is more than salt.

I am discovering that the things we eat that we been told are bad for your health are simply not bad for your health but actually very beneficial. We been lied to, that is all there is to it.
 
xayraa33 said:
You got to try the Mediterranean sea salt Roger, the rawer and coarser the better. The stuff that is sun dehydrated twice from sea-water in rock hewn salt pans in Malta, Gozo or Sicily. To yours truly, the resulting product is more than salt.

I am discovering that the things we eat that we been told are bad for your health are simply not bad for your health but actually very beneficial. We been lied to, that is all there is to it.
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Um... I used to live in Malta. I know Maltese sea salt well. I have pictures of Gozitan salt pans somewhere. The sea salt I buy now is Breton. Sun dried, again. There ain't much difference.

Cheers,

R.
 
Roger Hicks said:
Um... I used to live in Malta. I know Maltese sea salt well. I have pictures of Gozitan salt pans somewhere. The sea salt I buy now is Breton. Sun dried, again. There ain't much difference.

Cheers,

R.
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Yes I know you lived in Malta, that is why I mentioned those islands, and I also remember seeing your fine photos of those ancient islands in a book somewhere.

To me one place I like to visit again is Sicily. I went to Catania to visit the Commonwealth war cemetery in the 1970s, to pay my respects to a family relative buried there, and I fell in love with Sicily. I wish I could someday return to Sicily for an other visit.

I would love to try Breton sea-salt, but I don't think it is available in Toronto.
 
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