Concession to Age

[da gimp]

dam pete......... exceptionally nice work sir....

Added:

It is my belief that deer/game taken with the old weapons taste far better than those taken with the new.......... that buck is old enough/big enough that with the exception of the backstraps...... I'd be tempted into making the rest into deer sticks......

I've been in commercial construction since the 1970's & have had the pleasure of working with some of the best masons ( both union & non union) in both brick and stonework........... in the western & central Missouri, & the eastern Kansas areas....from what I can see in your pix...your work equals that of any journeyman/master that I've ever worked with. Your love of your craft is easily seen in your work sir.

By the way, are you Scottish rite?

[PeteDavis]

Root cellar entry, front yard, soon to be finished

[Rick the Librarian]

STILL no ports for the interlocking fire of the machine guns?? What kind of craftsman ARE you??!! (Tongue firmly in cheek - great job!!)

[PeteDavis]

Well I DO need to put them in.

PD

[da gimp]

Rick, did you not spot the claymores set into the stone of the entranceways? Best burglar deterrent ever & sure beats the heck out of those ADT signs in the yard.........

Sure hoping Pete can make/craft iron bound stained oak entry doors to compliment his stonework........I'd hate to see the cost of custom ones..............

[PeteDavis]

Yep I'll be building the doors but probably get someone to forge the hinges. Pindles are already in.

Thanks for kind words-now it's time to get off the pot and finish the cellar. The rock is already over there I just need to get with it.

I took both deers this year and with exception of backstraps, I cut and canned everything. Distrust of electrical grid(experience), ease of use (I work all the time) and it's what I have done for years. Pretty simple, a matter of cutting the meat into 1" chunks, cold pack in wide mouth pint jars and process in the pressure canner for 75 mins at 10 pounds. All done in the jar, just crack open and use. New for '14 I took deer #2 (in the pics) and ground the entirety, browned in a dutch oven, hot packed in wide mouth quarts, topped with onion soup and processed for 90 minutes at 10 pounds.

I know this is not a hunting forum, I will apologize now, and put a string of pics. My deer are taken in a remote camp, I back pack all my supplies in for a week, then go there and live. The deer are 3.5 miles from the trail head, so I quarter on the spot and carry the meat out in two trips. I feel good that I can still do this at 55 and am grateful for the opportunity.

Some may disagree but I really wish more folks would post up their lives wit these post-war '03's. It's a big part of the story of these magnificent rifles and to see my homespun deliver the goods 85 years later is a beautiful moment indeed.

Gimp-Ulster Scot all the way-in the valley since 1732.

[PeteDavis]

[PeteDavis]

[PhillipM]

I've always enjoyed your work and hunting pics, Pete. I think the first I remember seeing was your armory.

[da gimp]

Thanks Pete. since the return of my cancer, pix such of these & tv shows are the closest I can get to hunting anymore. pretty knapping too. friend/lodge bro does them in flint, obsidian when he can get it & glass.........I enjoy watching him work.