TIGHTCHOKE

Another point, will you 13 year old lad be able to shoot a full sized gun?

Yes you would hope so, but they haven't been for years!

Oh I completely agree, but we should not go down the Tony Blair route and expect everybody to go to University!

Bit of what, or should I not ask?

I hope he appreciates it!

Hey Cloggy!

How to brighten up a slow day at work!

I will see what I can find and will be in touch.

How many do you want? I will see what is about when I get to Sporting Targets on Sunday.

Are you nipping in?

I have just had an email from Beales of Spalding, a large department store, announcing that their Black Friday Sale starts................................................ TOMORROW! On a Wednesday?

An absolute pleasure!

It really wasn't necessary Mel!

Chip, you may have a long wait for a reply!

Hull Pheasant Extreme at a guess £365 per thousand though!

Toxo, it wouldn't be the Councillors that looked at your appeal, these days it's probably a sub-contracted firm and you called their bluff and the Council failed to offer the evidence required. Just proves it is worth trying.

Welcome aboard Jake, I am up near Peterborough.

Surely the correct answer is........................................................... ............................................................Not at the moment!

A classic year!

I agree with your first point, as the powder will be burned by approximately 12" the rest of the barrel except the choke serves no point with regard to speed of the payload. Your second point has me wondering though. A proof barrel is used with a heavy loaded shell to establish that the gun is safe to a predetermined load. A real world gun and a proof barrel are but distant relations. As you say 34 grammes is not a lot and we regularly shot 36 grammes years ago. I too look forward to seeing the photograph of the contents of the Hull High Pheasant Extreme 34/4 Fibre.

Well at least you got help promptly. Crikey your Mrs must have been scared stiff. I hope it all gets sorted out and that you do as you're told. GOOD LUCK.

Dumplings wanted a bit longer with the lid off, taste better, have a better texture and look better with a bit more colour! Also available as a restaurant critic!

First you have to be a believer!