HDTenEightyP/NetNews huggingface dataset:
From: romingk@pell3l0.alleg.edu (Karl Rominger)
Subject: Re: field dressing question
Organization: Allegheny College
Date: 17 Dec 92 09:24:19 CST
Originator: hunting@osnome.che.wisc.edu

In article <1992Dec16.084449.20094@doug.cae.wisc.edu> sab@cblpe.att.com  
(Shawn A Beachy) writes:
> I am hoping that someone out there can answer a question that
> I have concerning field dressing a deer.  The question is -- Is
> it necessary to remove the tarsal glands from the hind legs of
> a buck when field dressing it?

Well I don't do this and the meat tastes fine. The real trick is to
skin the deer and cool it as soon as possible.  We skin all are deer
the evening we get them, and depending upon the weather, we either
butcher it immeadiately, or let it hang for a few days.  Hanging any
deer in its skin, or otherwise not handling the meat properly will
give it a "gamey flavor".

Karl


Newsgroups: rec.hunting
From: sarah@cs.arizona.edu (Sarah M. Officer)
Subject: Re: What to wear on a deer hunt
Date: 14 Dec 92 07:32:12 CST
Originator: hunting@osnome.che.wisc.edu


I guess it just depends on how the deer is field dressed!

But seriously, an advantage of having a set of clothing dedicated
purely to hunting (eg. camo) is that they can be buried at the
end of the season.

Sarah Officer
sarah@caslon.cs.arizona.edu



Newsgroups: rec.hunting
From: mje@pookie.pass.wayne.edu (Michael J. Edelman)
Subject: Re: Duck boat
Organization: Wayne State University
Date: 16 Dec 92 08:25:28 CST
Originator: hunting@osnome.che.wisc.edu

In article 13896@doug.cae.wisc.edu, hamid@engrg.uwo.ca (Mr. Hamid Mir) writes:
>I am considering the purchase a new boat for duck hunting. I am looking
>at a boat from a company called Phoneix Products they sell a boat called
>the Poke boat. I am interested in one of their larger models the Vagabond.
>I saw their add in Wildfowl magazine and I sent for some info, the boat looks
>pretty good but it is mail order. I am reluctant to purchase a mail order
>boat untill I hear some more about it. Does anyone out there know or heard
>anything about these guys. They are located in Kentucky.
>
>The boat is something like a large Kayak, it seems much better than the 
>traditional canoe for stability and speed.
>
>Hamid

I've heard good things abourt the Poke Boat, and I assume their other
boats are of similar quality. I have the catalog and have been
contemplating replacing my canoe with one of their boats...
  --mike






Newsgroups: rec.hunting
From: mikef@bvc.edu
Subject: Re: Geese
Organization: Buena Vista College, Storm Lake, IA
Date: 18 Dec 92 09:47:21 CST
Originator: hunting@osnome.che.wisc.edu


In article <1992Dec14.073332.22288@doug.cae.wisc.edu>, jessie@iastate.edu (Brent Danielson) writes:
> Just an additional note to those who wanted to know about where the
> geese are.  On 7 Dec there were 420k gees on Desoto NWR.  A new
> estimate arrived in today's mail indicating that there are now about
> 20-30k geese and they are "filtering out of the area".  Those of you
> down south might want to get ready.  There are a couple of fronts
> pushing in that should hurry them along.
> 
> Good luck, and let us know how you do.
> Brent Danielson


Travelling between Storm Lake and Ames, Iowa yesterday I spotted
several groups totalling hundreds of geese heading for warmer
climates.  I hope that warmth is found in many of your ovens.







Newsgroups: rec.hunting
From: halvorsen_ralph@mac-mailserver.atc.ll.mit.edu ("Halvorsen Ralph")
Subject: Goose recipe
Date: 16 Dec 92 08:48:56 CST
Originator: hunting@osnome.che.wisc.edu

To Mike & Kathy Brininstool et al:

The following I copied from (I believe) Cumberland Farms Employees
Christmas recipe book(local N.E. milkstore chain). Haven't tried it
since I've not waterfowl hunted in a few years. Until I retire there
are too many seasons and not enough days off!

                            Michaelmas(Irish) Goose

1  10 lb. goose
goose giblets,cooked in salt water

For the stuffing:
1-1/2 lb.cooked potato
1 med chopped onion
1/2 cup diced salt bacon
salt&pepper
liver of the goose (they just lost me,I hate liver!)
1 tbls. chopped parsley (more weeds in the food!)
1 tsp. chopped sage

Mix all the stuffing ingredients together and season very highly,then
put it into the body of the bird and secure the vent.Put the bird into
a roasting pan with 1 cup of the goose giblet stock. Cover the bird
with foil and roast in a hot oven 400 deg.(electric) for the first
half hour, then lower the heat to 350 and cook for 20 minutes to the
pound. Baste at least twice during the cooking and add another cup of
stock if it is running dry.Remove the foil for the last 15 minutes to
allow the skin to crisp up.

                                   Onion Sauce

In the eighteenth and ninteenth centuries onion sauce was always
served with goose. The onions were cooked in half milk and half water
with a slice of turnip to draw out the strength. When soft they were
treated as follows:

The cooked onions (above) were mashed,mixed with a knob of butter,a
pinch of nutmeg,pepper&salt and beaten until smooth-sometimes finished
with a little cream. Nowadays apple sauce is more usual.

                                  Apple Sauce

1/2 lb. of peeled and cored apples are cooked in 1/2 cup of water
until tender.  Then they are sieved or mashed. Add 1 heaped tbls.
butter, the same of sugar and a pinch of nutmeg & salt are added. It
is reheated and served hot.

                                                              Donna Bass
                                                              Executive offices

There it is! If used please post how it came out. Bon appetit and Merry
Christmas!!!!

Newsgroups: rec.hunting
From: pnr0@ns1.cc.lehigh.edu (PAUL N. RITTER)
Subject: Re: What is Nosler Partition?
Organization: Lehigh University
Date: 14 Dec 92 07:34:59 CST
Originator: hunting@osnome.che.wisc.edu

In article <1992Dec10.084806.5884@doug.cae.wisc.edu>, chris@lightnin.columbiasc.
NCR.COM writes:
>    What is a Nosler partition load?  I have been shooting off the shelf
>"quality" loads (Supreme 165 gr. boat-tail silvertips) in my 30-06.  How
>do these loads differ from Nosler partition loads?  I am assuming that
>these are only available for people who load their own shells---am I correct?
>
>   I'd appreciate any info, especially power/drop ballistics at 100-500 yds.
>in 165 gr. 30-06.

   I use a 180gr pointed soft point. Works REALLY nice on Whitetails in my
   area. Drops them on the spot.


Newsgroups: rec.hunting
From: clochmul@nrambr.chem.duke.edu (C. H. Lochmuller)
Subject: SAA .45
Date: 16 Dec 92 08:44:38 CST
Originator: hunting@osnome.che.wisc.edu

The question of Colt producing another run of commercial SAA is an
itersting one. Until recently one placed an order with the Custom shop
and paid $1200+ for one. Colt is dumping guns they haven't made in
years and guns used as display at shows such as the Shot Show. Hicks
had 12 Custom Shop 1911's for sale last week and several distributors
are advertising custom shop SAA's.  They are 3x as expensive wholesale
than the comparable Uberti's which are as well made. I own real SAA {
if Colt=real} and Uberti copies and so it is my informed opinion not
just an opinion. If you want a .45 Colt shooter that will stand up to
more modern loads, there is the new Ruger Vaquero aka Blackhawk with
classic front sight and no adjustable rear sight or just a Blackhawk.
The Vaquero is intended for the SASS match shooters.

Charles.


Newsgroups: rec.hunting
From: sarah@cs.arizona.edu (Sarah M. Officer)
Subject: Lurker Questions -- Why always after bucks, not does
Date: 16 Dec 92 08:49:22 CST
Originator: hunting@osnome.che.wisc.edu


I don't hunt deer myself (this is my excuse in case I am
mistaken), but I don't believe that Arizona Fish & Game
issues any tags to shoot does in Arizona--a good reason 
for why AZ hunters are always on the lookout for bucks.  A
few years ago, there were some doe tags available for 
bowhunters, but I'm fairly certain those are nolonger 
available here.

While passing through Idaho last summer, I picked up a
copy of the state regs, and included with them were some
articles on herd management.  I seem to recall that an
article on elk described bull-to-cow ratios by area.  The
Idaho game management folks had identified different types
of areas, the pre-season bull-to-cow ratios that were
estimated for each area, and the post-season bull-to-cow 
ratios that were desired.  The number of tags given out
were based on the terrain of the areas and the expected
success rate (tougher terrain yields lower success rates).
The post-season bull-to-cow ratios varied from something
like 15:1 to 20:1 because that ratio would give an optimum
birth rate of calves in the spring.  I like seeing this
sort of information because it shows that herd management
is very much based in science and empirical data.

Anyways, back to the subject of shooting bucks, I would 
suspect that since one buck can impregnate multiple does,
thinning out the buck population can be done without changing
the number of fawns the following year.  This may have
something to do with why most tags are for bucks.

Sarah Officer
sarah@caslon.cs.arizona.edu




Newsgroups: rec.hunting
From: RTCQC%CUNYVM.BitNet@vms.macc.wisc.edu (Tom Hall)
Subject: Re: colt .45
Date: 14 Dec 92 07:32:48 CST
Originator: hunting@osnome.che.wisc.edu

Greg,
    I'm not too sure if Colt still tools up the .45sa but
probably your best bet is to look at one of the Rugers. Their
Blackhawk is a good solid single action and it is far stronger
than the Colt.  Handloaders can make it do neat things - safely.

      Tom


Newsgroups: rec.hunting
From: mikepb@lupus.dell.com (Michael P. Brininstool)
Subject: Goose Recipes
Organization: Dell UNIX Support
Date: 15 Dec 92 08:56:22 CST
Originator: hunting@osnome.che.wisc.edu


A co-worker has purchased a 8-10 lb fresh goose to cook for her
husband for Christmas.  She would like to know if anyone has some
recipes for cooking goose.  Recipes for sauces would be real nice too.
Please respond to me by E-Mail (mikepb@lupus.dell.com) or to Kathy
(the dutiful wife) at kwoods@eutopia.dell.com.  THX in advance!

------------------------------++----------------------------------------------|
| #include "std/disclaimer.h" || MICHAEL P. BRININSTOOL mikepb@lupus.dell.com |
|-----------------------------++--------++------------------------------------|
| IF LIBERALS INTERPRETED THE 2ND       || "An armed society is a polite      |
| AMENDMENT, THE WAY THEY DO THE FIRST, ||  society!"  -- Heinlein            |
| CARRYING A GUN WOULD BE MANDATORY!    ||                                    |
|---------------------------------------++-------------------------------------


Newsgroups: rec.hunting
From: patvh@vice.ico.tek.com (Patrick Vanhoomissen)
Subject: Re: Recovery of wounded game
Organization: Tektronix Inc., Beaverton, Or.
Date: 17 Dec 92 09:26:01 CST
Originator: hunting@osnome.che.wisc.edu
Keywords: poking fun


In article <1992Dec16.084953.20432@doug.cae.wisc.edu> pnr0@ns1.cc.lehigh.edu (PAUL N. RITTER) writes:
>   one shot. the trick is to destroy as much bone as possible. A .30-06  180gr
>   PSP smack dab in the middle of the shoulder between 20yds and 70yds have

"I'd like to order a (small) venison burger.. and a side of (bone) chips
please..." :-)

ANYWAY.. to the goose recipe hunters, I like to smoke 'em anymore, (no I
don't have any trouble getting them lit :-) but have had success roasting
them without drying them too much by using those plastic roasting bags.
Of course the best damn goose I'll ever have was cooked by our friend and
owner of a Chinese restaurant. He seared the outside in hot oil (deep fryer),
then simmered them for many hours in a black bean sauce. It literally fell
off the bones. Very high drool coefficient!


Newsgroups: rec.hunting
From: SCHULTZ@admin1.usask.ca (Robert Schultz)
Subject: Re: Where have the geese gone?
Date: 16 Dec 92 08:44:59 CST
Originator: hunting@osnome.che.wisc.edu

	Well you southern folks should be getting some good goose hunting
	 soon.....the geese have all left Canada (Saskatchewan) --
	 except for a few foolish flocks that tend to winter here.

	 Although after saying this I did see a flock of about 50
	 large Canada's last Friday on my way home from work (-20C).
	 
	 
Robert Schultz
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
"I'm going off half-cocked? I'm going off half-cocked? ...
Well, Mother was right - You can't argue with a shotgun."	- Gary Larson
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~


Newsgroups: rec.hunting
From: CBARNES@tamvm1.tamu.edu (Chris Barnes)
Subject: Re: field dressing question
Organization: Texas A&M University
Date: 18 Dec 92 09:47:10 CST
Originator: hunting@osnome.che.wisc.edu

In article <1992Dec16.084449.20094@doug.cae.wisc.edu>
   sab@cblpe.att.com (Shawn A Beachy) writes:
 
>I am hoping that someone out there can answer a question that
>I have concerning field dressing a deer.  The question is -- Is
>it necessary to remove the tarsal glands from the hind legs of
>a buck when field dressing it?
 
Well.....I never have in the past (unless I was with someone who would
just freak out when they saw them on) and it hasn't affected the flavor
of the meat.  I *have* cut them out and used them as a scent attractant
in the same manner that a person would use buck urine (with no
notacable effect one way or another).
 
      -----------------------------------------------------
Chris Barnes            |   President - Bryan/College Station
cbarnes@tamvm1.tamu.edu |         Retriever Club.
(409) 846-3273 (home)   |   "Dedicated to the betterment of
(409) 845-4437 (work)   |               the retrieving breeds"


Newsgroups: rec.hunting
From: patvh@vice.ico.tek.com (Patrick Vanhoomissen)
Subject: Re: Questions from a lurker
Organization: Tektronix Inc., Beaverton, Or.
Date: 14 Dec 92 07:35:27 CST
Originator: hunting@osnome.che.wisc.edu
Keywords: hmmmm


In article <1992Dec11.075435.14349@doug.cae.wisc.edu> rigg@osnome.che.wisc.edu (Tim Rigg ) writes:
>
>I think a lot of the stories about game taste are bull.  I have
>ate animals of varying age and not tasted the slightest difference.  I

	Rather than disagree with you, let me just say that someday you
	may run across an animal that just doesn't smell right, and the
	time of year doesn't explain it. 

>better to shoot a young buck over a mature doe.  The challange and the
>meat are certainly the same.  And you are quite right in saying that

	Given the ratio of does to buck around here anyway, I think doe
	hunting is less of a challenge. However, I don't need to get as
	close with a rifle :-)

		fishin' instead, Pat


Newsgroups: rec.hunting
From: mkilpela@mtu.edu (Mark E. Kilpela)
Subject: Re: field dressing question
Organization: Michigan Technological University
Date: 17 Dec 92 09:25:01 CST
Originator: hunting@osnome.che.wisc.edu

In article <1992Dec16.084449.20094@doug.cae.wisc.edu>, sab@cblpe.att.com
(Shawn A Beachy) wrote:
> 
> I am hoping that someone out there can answer a question that
> I have concerning field dressing a deer.  The question is -- Is
> it necessary to remove the tarsal glands from the hind legs of
> a buck when field dressing it?

No!!! That's an old wives' tale.(wives' of hunters?) Leave it be, there is
no way for the gland to contaminate the rest of the meat.

> The rationale that I have heard behind this is that if this is
> not done, the meat will taste strong.  However, I believe I
> recall a tip in "Field & Stream" that said that this was not
> necessary and is more of a ritual than a necessity.  In fact,
> removing the tarsal glands before removing the entrails could
> actually contaminate some of the meat if you don't clean your
> knife first.

Maybe.

> Shawn

The most important part (in my opinion) is in the processing. I've
butchered four to five deer a year (my sons keep me busy) for a number of
years and have had excellent venison during that time.   Believe it or not
I haven't had one bad tasting deer in years!

My Method:  I carefully  de-bone and cut away all fat and tallow from the
meat. That's the only secret of good tasting vension. It takes a lot more
time to do, but is well worth the extra time when it's on the table. 

The last two years my brother had deer commercially butchered ( deer from
the same area) and both were strong tasting.  --The way they were processed
was:--  (This is the most common method of processing meat) The carcass's
were frozen and cut up with a meat saw, leaving all bone and tallow in with
the meat. The bone marrow from the saw cut spredding in to the meat may be
another part of the problem, also the fat and tallow of wild game is very
strong tasting. Taste it sometime.

 This has been my experience, what is the consensus of the net??



-----------------------------------------------------------------------------
Mark E. Kilpela                          email mkilpela@mtu.edu  
Michigan Technological University        phone   906-487-2264
School of Technology 
Home of the Huskies
------------------------------------------------------------------------------


Newsgroups: rec.hunting
From: doug@dickens.com (Doug McNash)
Subject: Re: Identifying Squirrel species
Organization: Dickens Data Systems, Inc.
Date: 18 Dec 92 09:48:36 CST
Originator: hunting@osnome.che.wisc.edu

Red squirrels are red.
Grey squirrels are grey.
Fox squirrels are BIG.

Seriously, fox squirrels are 2-3 times larger than greys here in
Georgia.  I have only seen one live.  They are not very common here.
I have seen red's up north in West Viginia and they are very red.
They are the same size as greys.  Greys and fox squirrels have
a good bit of color variation from area to area.  I would assume
the same is true for reds.  Fox squirrels are dirty white with
black around the ears and tails.

They behave differently, make different sounds,
and prefer different habitats but you will either have to find out
on your own or get an expert to go with you.  I couldn't begin
to describe those differences.

Good Luck!
-- 
_____________________________________________________________________
Doug McNash           Dickens Data Systems           doug@dickens.com
---------------------------------------------------------------------


Newsgroups: rec.hunting
From: kkrh@troi.cc.rochester.edu (K. Karcich)
Subject: Re: Colt 45
Organization: University of Rochester - Rochester, New York
Date: 14 Dec 92 07:32:21 CST
Originator: hunting@osnome.che.wisc.edu

In <1992Dec11.075133.13960@doug.cae.wisc.edu> Gregory.Dilley@EBay.Sun.COM writes:

>Does Colt still make a version of there double action 45 revolver?

>If not, what is the closest handgun to the classic Colt 45?

>Thanks in advance,

>Greg

Greg,

	Colt just chambered a run of the double action Anaconda's in
this great cartridge. It is available only with a 6" barrel as far a I
have been able to determine.
	I found out about this run about 3 months ago and placed an
order at that time. My understanding was that this was a limited run
so unless this has changed, anyone who wants one should act quickly.
	Mine is waiting at my favorite gun store so as soon as this
snow stops I've got to get over there and get it. I'll report on
impressions after I run a couple of boxes of handloads thru it.

regds,

Ken Karcich



Newsgroups: rec.hunting
From: jessie@iastate.edu (Brent Danielson)
Subject: Geese
Organization: Iowa State University, Ames, IA
Date: 14 Dec 92 07:33:32 CST
Originator: hunting@osnome.che.wisc.edu

Just an additional note to those who wanted to know about where the
geese are.  On 7 Dec there were 420k gees on Desoto NWR.  A new
estimate arrived in today's mail indicating that there are now about
20-30k geese and they are "filtering out of the area".  Those of you
down south might want to get ready.  There are a couple of fronts
pushing in that should hurry them along.

Good luck, and let us know how you do.
Brent Danielson

-- 
Jessie@iastate.edu                                           Brent J. Danielson
515-294-5248                                               Dept. Animal Ecology
                                                          Iowa State University
                                                            Ames, IA 50011-3221
From: doconnor@sedona.intel.com (Dennis O'Connor)
Newsgroups: rec.org.sca
Subject: One Truw Way (was: Heraldic questions...)
Date: 15 Dec 92 11:01:39
Organization: Intel i960(tm) Architecture
NNTP-Posting-Host: potato.intel.com
In-reply-to: Tim@f4229.n124.z1.fidonet.org's message of Tue, 15 Dec 1992 07:34:48


Tim@f4229.n124.z1.fidonet.org (Tim) writes:
]  Arval wrote:
]  JM> ... but if that goal gets in the way of the real purpose
]  JM> of the SCA, then something is wrong.
]
]  Well, to begin with, not everyone agrees with you that "To have fun and
]  learn by re-creating selected parts of medieval culture" is the "real
]  purpose" of the SCA; *I* certainly don't. (You're close, but still on the
]  "we're just in a play" side of the line.) The "real purpose" of the SCA,
]  as I see it, is "To have fun and learn by recreating as many aspects as
]  feasible of medieval culture."

No one has the right to impose their own idea of the "real purpose"
of the SCA on anyone else, with the exception of the Corporate
offices who regulate SCA activities. People who think that you can
be "right" or "wrong" about the purpose of the SCA, except to
distinguish between what the Corpora and By-Laws include and what 
they exclude, is completely wrong.

Within those bounds, I don't begrudge anyone their own "real purpose".
But I find it incomprehensible and intolerable when people seek to impose
their own narrower-than-the-BoD limits on what is and isn't acceptable in
the SCA on other people.

How does this relate to the College of Arms ? Perhaps the standards
for what is acceptable are too restrictive in some cases. However,
it seems to me that many people really don't completely understand
why Red isn't allowed on Black, for example.
--
Dennis O'Connor			doconnor@sedona.intel.com
From: polito@husc11.harvard.edu (Jessica Polito)
Newsgroups: rec.org.sca
Subject: Re: Non-European Personas
Date: 20 Dec 92 17:31:34 GMT
Followup-To: world
Organization: Harvard University Science Center

Cariadoc writes:

> "Malek," I believe, literally means "King" (I donUt speak
>Arabic, unfortunately), but I think it is usually used as one of the
>terms for God.

The Moslem chroniclers of the third crusade refered to Richard the Lion
Hearted as "Malik" with sone frequency, so it is a term which can be used
for an earthly king.
There's a lot of interesting stuff from them, including accounts from two
different chroniclers fo Frankish women fighing in the battles who were not
recognized as women until they were captured and their armor removed, and 
also an account of a frankish woman shooting arrow at the Arabs in
one of the seiges.
(I got this from a paperback called "Arab Historians of the Crusades,"
edited by an italian whose name I can't remember right now. If people are
interested, I can post the actualy quotes when i go back to school and have
the source.)
--Fiammetta Adalieta
-- 
Humans...  God's attempt to pass the Turing test.
Newsgroups: rec.org.sca