Hammergun

Remember if you buy from abroad the voltages may be different and some stuff won't work here. I get all my stuff from www.cromwell.co.uk Personally I prefer Makita stuff as I think it's far superior to Dewalt (Dewalt is essentially Black and Decker stuff). Also beware, if you're doing a lot of drilling, are you sure you need 18volt? They are very heavy to use for prolonged periods of time.

He will be sadly missed. He was a good guiding hand for PW.

You're lucky finding them. They don't make boots like that now - most of what we get now are cheap imports from the far east, which is why Toetectors, a quality British boot company, went bust in 2003.

Just a note to members. Native crayfish are a protected species, so make sure you know the difference between them and the introduced species of crayfish.

Buy a tanning kit and instructions from Lorne Supplies 01542 840176

Down at the old folk's home, Gertie decides to liven things up a bit by running through the building stark naked. Bert: Wasn't that Gertie? What was that she was wearing? Walter: Dunno, but it sure could do with ironing!

Use them in soup or boil up to make stock. Not worth all the effort to prepare anything else.

I think the legal speak is "caveat emptor" (buyer beware) for a private sale.

Police approved shotgun cabinet will be of heavier gauge steel, have no external hinges, have door fitting into front of cabinet (so you can't get a crowbar under the edges) and 2 independent 7 lever mortise locks (or one double lock). Look at what's for sale in your gun shop.

The links are really just for reference as postage will be expensive just for one item - You will probably be able to pick up a similar device in one of the cookshops in town. The heating guidelines are the minimum to make sure the meat is safe. It needs to be cooked more than that to make it tender.

You can get low cost probes and insertion thermometers here: http://www.nisbets.co.uk/product.asp?group=1550&product=S545 http://www.nisbets.co.uk/product.asp?categ...28&product=C462 http://www.nisbets.co.uk/product.asp?group=1551&product=F306 http://www.nisbets.co.uk/product.asp?group=1551&product=J229 Available next day delivery. Always remember to wash the probe thoroughly after each insertion or you can end up unwittngly transferring bacteria from the raw meat to the cooked meat. I remember seeing a home-made spit roaster once before. You need to put a back, sides and top onto it to retain the heat and reflect it back onto the meat if you can. It was a sort of oven with an open front. The thing to remember with pork is it needs to be cooked very well to kill any oocysts (tapeworm larvae) which may be present!!

The official food hygiene guidance is: "To cook meat safely so that E. Coli 0157, Salmonella and Listeria are killed, the centre of the meat must reach a core temperature of at least 70ºC for 2 minutes or an equivalent temperature/time combination, or until the juices run clear." You should buy or borrow a temperature probe and stick it into various locations, particularly in the thicker parts of the meat to ensure the correct temperature is reached. At temperatures below this level, there is a good risk of food poisoning. Without using a probe, it is extremely difficult to tell if the meat is sufficiently cooked.

Half cocking hammers are cocked in two stages. When fired, the hammers rest on the firing pins and have to be half cocked to alow the gun to be opened. Rebounding hammers are cocked once, and when the gun is fired, they rebound from the firing pins to return to their natural position. The lever is the lever in front of the trigger guard used tor opening the gun. Does the lever spring shut automatically when you close the gun? Proof is an indication of the condition of the gun. See notes on this link: http://forums.pigeonwatch.co.uk/forums/ind...&st=0#entry6180

As Ernyha has asked, here's a few things about this one. The gun is interesting in that it appears to be an early side-action with vertical underlever action. It would have been one of the higher end guns in its day. A rough guess would put it at 1870s, but without more info I can only guess. Is it half cocking or rebounding hammers? Is there a maker's or finisher's name? Is the lever sprung or not? What proof marks are stamped on the barrel? Is it still in proof?

Over the last few months, I feel the forum has degenerated, and so I'm off too. Like YP, I will keep the PMs and emails open. Maybe I'll have another look in a month or so. Bye fellas, YIS HG

What I mean TLE, is that Aled is quick to criticise and give an opinion, but is far from perfect himself.

There's an old saying "education begins at school". You don't switch off once you leave school at night. You can pick up a lot of spelling by taking note of various literature and information you come across all the time. Competition - how many errors has Aled made in the above post? I make it 17, which gives an average error rate of 18%!

I made one gallon of sloe gin this year, and also bullace gin. Plenty of sloes round here, but I think a late frost in some areas destroyed the blossoms.

Native crayfish are a protected species. American crayfish are a pest species.

Funny! I thought of Aled when I posted it. On the other hand, the hunter doesn't take the shot at 200 yards!

I received this framed print for Christmas. From a 1930 shooting magazine. On the theme of the "ten bird roast"

NTTF: What does the abbreviation "c." stand for in your ingredients? Is it for Centilitre, or how much is it?

The seller needs to to fill in the relevant section of the purchaser's certificate, and delete the entry from their own. Following the sale, the purhcaser and seller need to inform their own firearms licensing departments (use the police force standard form).

some notes here I posted earlier. http://forums.pigeonwatch.co.uk/forums/ind...ic=692&hl=proof

I used to get £10 beating plus dinner and a brace or two of birds, and a days shooting at the end of the season. It is a small informal family-run syndicate.