Mannlicher Stu

They all seem about as funny as woodworm in a cripples crutch to me these days

No Probs and no offence taken as stated a bad term of phrase on my part I didnt give it a second thought when I used it, a bit crass of me i accept. Stu

Standish Police Station isnt constantly manned if memory serves me correctly and its at the other end of the high street. You would be lucky if the police were in attendance at the station twice a week if you were lucky and there used to be a note on the door as and when it would be manned. I dont know if this is still the case know doubt I stand corrected if things have changed its some 20 years since i lived at Standish Apology in respect of using the term weapon by the way a bad term of phrase on my part but I think all here new exactly what I meant. Cheers Stu

Thats always a worry in these kind of situations i agree especially as the quantity of weapons that were stolen and as other post have commented on most certainly headed into the wrong hands. No legal abiding person would consider aquiring any of the weapons even if they were offered as soon as the serial numbers were logged onto a Shotgun Certificate they would be flagged up as stolen. obviously its important that these guns are retrieved as soon as possible but i very much doubt we as legal firearm holders will get to hear of them but still you never know so please be vigilant. Cheers Stu

-------------------------------------------------------------------------------- I understand that Tim Mcavoys Guns at Standish where I used to live has been broken into and numerous weapons have been stolen. http://www.towerfm.co.uk/news/local/guns-stolen-from-shop-in-wigan-183/ Tim has recently moved from his then shop in the high street around the corner and converted a pub to accomodate his new business. The weapons apparently stolen are 12 Gauge Franchi Falconet over & under shotgun serial number; 2009957 12 Gauge Franchi Alcione over & under shotgun serial number; TA10657 12 Gauge Hatsan Arms Silver select over & under shotgun serial number; 11841 12 Gauge Hubertus Bayard Sporter over & under shotgun serial number;17662 20 Gauge Lanber Field over & under shotgun serial number;13-03-04413-10 12 Gauge Webley & Scott 900K over & under shotgun serial number;11 KA 1148 12 Gauge Webley & Scott 900K over & under shotgun serial number;11 KA 1063 12 Gauge Zoli Kronos over & under shotgun serial number; 233132 12 Gauge Baikal 611 over & under shotgun serial number; HO1871 12 Gauge Bettinsoli Nexus over & under shotgun serial number; 229069 20 Gauge Beretta 687 Silver Pigeon over & under shotgun serial number;M00863B 20 Gauge Beretta Perennia Kick - Off over & under shotgun serial number;N57884S 12 Gauge Beretta 687 EELL S over & under shotgun serial number; P57857B 12 Gauge Beretta 682 Gold E adjustable stock over & under shotgun serial number; R77142S .22 Weihrauch HW80 Air Rifle - Serial number; 1808766 .22 Weihrauch HW97 KT Synthetic Stainless Air Rifle - Serial number; 1830020 .177 Weihrauch HW 97 KT Synthetic, blued Air Rifle - Serial number; 1832568 .177 Weihrauch HW97 KT thumbhole Wood stock Air Rifle - Serial number;1836083 .177 Weihrauch HW95K Air Rifle - Serial number; 1837117 .22 Weihrauch HW97K Air Rifle - Serial number;1837312 .22 Weihrauch HW99 S Air Rifle - Serial number; 1837381 .22 Weihrauch HW80 Air Rifle - No visible Serial number If anyone is offered them or knows anything about this theft please contact Wigan Police Station Thanks Stu

When target rifle shooting both eyes are open by closing one eye it stresses the the other eye which tries to compensate for any stigmatism in or not which both eyes have become accustomed to with both eyes being used together this elimintates this possibility

http://www.deertalking.com/ We are up and running Please feel free all are welcome. Kind Regards Manlicher Stu

Use a shringe and inject the meat with Port then Roast its nice>

Deer, Moose, Elk, Caribou, Antelope: Get the cleanest kill possible, head or neck is best, heart would be second choice. Bleed carcass immediately after the kill, place on a slope with head facing downhill for best drainage. Keep carcass as cool as possible before, during, and after dressing and skinning. While in the process of dressing be careful not to let the contents of the bladder or intestines come into contact with the meat. If you remove the musk gland from the hind 1/4 don't let the secretion get on your hands, knife, or meat. When skinning don't let the hairs from the musk gland come into contact with the meat. When dressed, wash the inside cavity out thoroughly with clean water and wipe dry. When dressed, clean, and dry, store in a well vented game bag or wrapped well in cheese cloth. When you skin the animal remove any hair from the carcass before it dries. Carcass should be hung in a cold locker at least 10 days to acquire the best taste. If you skin the carcass after it has aged the meat will be moister and will not turn dark. When preparing for the freezer, wrap first in saran wrap, then freezer paper, this will prevent some of the freezer burn after long storage. Here is some helpful suggestions from Stephen Miles of Massachusetts: I generally carry tie wraps to either tie off the penis and anus or just the anus, if a doe, when I score (not too often) and wear latex gloves when cutting the scent glands before gutting. The gloves are removed before gutting. A word of caution. Here in the Northeast bow hunting is a very popular sport and a broken broadhead in the chest cavity healed over can give a rather nasty cut when probing for the windpipe. Enjoy your recipes and hope you continue them. Stephen C. Miles Massachusetts Buffalo: My family raised buffalo at the White Buffalo Livestock Co. in Hayden Lake, ID for a number of years, and I wanted to give you some tips on preparation, and cooking. As far as preperation, treat it exactly as you would a cow. skin, gut, remove head, etc... cooking gets a little tricky, as buffalo has litterally NO fat. (as with most game type animals) it needs to be cooked very slowly (under 300 degrees) to keep from drying out. roasting in a crock pot or something like that works well, as does oven baking with a lid and veggies to keep moisture in.. many people will mix beef and buffalo to maintain moisture, this of course only works in burgers and stews... but I'm rambling.. I just wanted to let you know that for the most part, you can use any beef recipe for buffalo, just don't cook too hot or too quickly. BBQ is a good bet.. Monica Bear: Remove all possible fat. Never let the bear's hair come in contact with the meat. Keep carcass as cool as possible, bear has a large amount of fat and fat becomes rancid much faster than meat. Boar: Remove the scent gland from the center and toward the rear of the back, be careful not to rupture it, rinse, clean your knife, and wash your hands immediately after. Sheep: The sheep should be skinned and hung as quickly as possible. Cover the carcass with a well vented game bag or wrapped well in cheese cloth. Goat: Bobcat: Help! Raccoon: As always start with a clean kill to the head. Raccoon are best when taken in the winter months. Cut the jugular vein and hang by tail immediately after the kill. Keep cool until ready to dress. Remove the glands from under the front legs and fleshy part of the rear legs before dressing. Remove as much fat as possible from the carcass. Gut, remove head, tail, and feet, rinse well. In a non metallic container mix 2 gallons water with 5 tablespoons baking soda and 1/2 cup salt. Completely submerge possum in brine, refrigerate overnight before preparing. If you are going to store in the freezer for any length of time it is best to freeze in a plastic container filled with water with a tightly sealed lid. Possum: As always start with a clean kill to the head. Possum are best when taken in the winter months. Cut the jugular vein and hang by tail immediately after the kill. Keep cool until ready to dress. Scald in boiling water with 1/2 cup lime until the hair has loosened, "about 30 seconds." With a trowel or large dull knife, scrape the hair from the carcass. Remove musk glands from under front legs, gut, remove head, tail, and feet, rinse well. In a non metallic container mix 2 gallons water with 5 tablespoons baking soda and 1/2 cup salt. Completely submerge possum in brine, refrigerate overnight. If you are going to store in the freezer for any length of time it is best to freeze in a plastic container filled with water with a tightly sealed lid. Armadillo: Help! Porcupine: Help! Squirrel: Get a clean head shot or use a light load with size 6-7 shot to avoid deep penetration. Cut the jugular vein and bleed immediately after the kill. Keep the squirrel cool until skinned and dressed, field dress is even better. When dressing, inspect the liver for signs of tularemia. if infected the liver will have white of yellow spots on it. If any signs exist discard the carcass. You can cook squirrel right after dressing but if you intend on cooking it later place in the refrigerator in a non metallic container with a mixture of 1 gallon water, 1/4 cup salt, and 2 tablespoons baking soda. If you are going to store in the freezer for any length of time it is best to freeze in a plastic container filled with water with a tightly sealed lid. Groundhog: Get a clean head shot or use a light load with size 6-7 shot to avoid deep penetration. Cut the jugular vein and bleed immediately after the kill. Keep the squirrel cool until skinned and dressed, field dress is even better. Place in the refrigerator in a non metallic container with a mixture of 1 gallon water, 1/4 cup salt, and 2 tablespoons baking soda. If you are going to store in the freezer for any length of time it is best to freeze in a plastic container filled with water with a tightly sealed lid. Rabbit: Get a clean head shot or use a light load with size 6-7 shot to avoid deep penetration. Only hunt rabbit if the weather has been cool for a month or so. Cut the jugular vein and bleed immediately after the kill. Keep the rabbit cool until skinned and dressed, field dress is even better. When dressing, inspect the liver for signs of tularemia "rabbit fever," if infected the liver will have white of yellow spots on it. If any signs exist discard the carcass. You can cook rabbit right after dressing but if you intend on cooking it later place in the refrigerator in a non metallic container with a mixture of 1 gallon water, 1/4 cup salt, and 2 tablespoons baking soda.Larger, older rabbits should be parboiled to tenderize. Place in a large pot of boiling water with 1 tablespoon salt, cover and boil until tender, be careful not to overcook. If you are going to store in the freezer for any length of time it is best to freeze in a plastic container filled with water with a tightly sealed lid. Muskrat: Remove musk glands from the lower belly. Soak in 1 gallon water with 1/8 cup of salt added for 8 hours. If you are going to store in the freezer for any length of time it is best to freeze in a plastic container filled with water with a tightly sealed lid. Snake: If you are going to store in the freezer for any length of time it is best to freeze in a plastic container filled with water with a tightly sealed lid. Alligator: Help! Beaver: Duck, Goose, Turkey, Pheasant: Shoot your birds at a distance that will not tear up the meat but obtain a clean kill. Clean and dress your birds as soon as possible after the kill. Some people like to take the easy way out by skinning instead of plucking, the bird will be much more juicy and flavorful if you leave the skin on. For easier removal (not recommended by me) place the bird in scalding water for about 30 seconds, then remove feathers. Pull the feathers out in the direction they grow to prevent the skin from tearing. The smaller pinfeathers can be removed singeing them off with a torch or holding over the flame of your stove. When dressing be careful not to break the gall bag attached to the liver. Save the liver, heart, gizzard, and neck for broth or an extra treat. Soak birds overnight in a non metallic container with a mixture of 1 gallon water, 1/4 cup salt, and 2 tablespoons baking soda. Larger, older birds can be parboiled to tenderize. To parboil place in a large pot of boiling water with 1 tablespoon salt, cover and boil until tender, be careful not to overcook. If you are going to store in the freezer for any length of time it is best to piece the bird out and freeze in a plastic container filled with water with a tightly sealed lid. Chuckar,Grouse, Quail, Dove, Partridge, Pigeon Shoot your birds at a distance that will not tear up the meat but obtain a clean kill. Clean and dress your birds as soon as possible after the kill. Some people like to take the easy way out by skinning instead of plucking, the bird will be much more juicy and flavorful if you leave the skin on. If you are going to store in the freezer for any length of time it is best to freeze in a plastic container filled with water with a tightly sealed lid. Crow: Shoot your birds at a distance that will not tear up the meat but obtain a clean kill. Clean and dress your birds as soon as possible after the kill. Clean, and cut out the breast, discard the rest of the bird. Soak breasts overnight in a non metallic container with a mixture of 1 gallon water, 1/4 cup salt, and 1 teaspoon garlic juice. If you are going to store in the freezer for any length of time it is best to freeze in a plastic container filled with water with a tightly sealed lid. Frog: When gigging frogs, stick them in the head or back to preserve the meat on the legs. In warmer temperatures keep your frogs in a ice chest with a chunk of block ice. In cooler temperatures just throw them in a vented container. You can dress them in the field or when you get home, "they will still be alive." Skin and remove the legs. Soak them covered with milk for about 2 hours in a non metallic container before cooking. Crawfish: 1) Western Style:Keep your crawdads alive until you clean them by keeping them wet. Pinch off the tail and discard the rest, "be careful these critters can pinch." Peel off the shell and legs, slice the top of the meat and remove the intestine. Place the meat in a bowl of ice water or in the fridge until your ready to cook. 2) New Orleans Style: Take your live bugs, rinse them off with fresh water to get all of the mud off of them (you don't want to soak them if you have chlorinated water.) While you're rinsing them you have to put a huge pot of water on the fire to boil. In the water you'll use a few pounds of seafood boil per 10 pounds of crawfish, a lot of cayenne pepper, some small red potatoes, some ears of corn, a few cut up onions and you let these boil for about 5-7 minutes. Then you dump the mudbugs in. Let the water come to a boil again and leave it on the heat for about 4-5 minutes then take it off. Let the crawfish stand in the hot water for another 10-20 minutes (the longer they soak the spicier they get.) Scoop dem bugs out onto a big platter (you better be outside cause these things are messy...) and get at eatin'! Pinch da tails and suck da heads. Turtle: Keep your turtle alive until you are ready to dress him out. Pull the head out of the shell with a pair of pliers then cut off with a sharp knife. Hang the turtle by his tail or rear legs to bleed for 45 minutes. Prepare a pot of boiling water large enough to accommodate the turtle, dip turtle and boil for at least 5 minutes, remove and let cool. Remove shell and guts, be careful not to rupture the gall bag. Skin the neck, legs, and tail. Place meat in 1 gallon water with 2 tablespoons baking soda and 4 tablespoons salt, refrigerate overnight before preparing. Fish: For premium flavor you should keep your fish alive until they are cleaned. If you fowl hook one and it will not stay alive, clean it. After fish are cleaned immediately throw into a cooler and keep refrigerated until ready for cooking.

Jack and Jill was just married , Jack took off his trousers and said to Jill "Try these on " Jill said they are to big, Jack said "Exactly, i wear the trousers in this marrage, and always will". Jill said, "Try my knickers on", Jack said "l will never get into them," Jill said "Exactly and if you dont change your ******* attitude you never will".! I know how Jack Feels

http://www.dcs.gov.uk/BestPractice/CarcassGralloch.aspx This is the method re commended by the DCS following FSA guidelines

good idea do you just add user names like msn messenger? I'm on as dazza687 Here you go The basic is Free to download http://www.skype.com/intl/en-gb/helloagain.html

Thats Correct its Free to join Skype and its also free to use it You can call anywhere to anyone in the world on your computer and see the person your talking to as long as the other person is a skype user. Stu

Yes I do Its Brilliant My sons moved to America and we talk to him regular and see him on the web cam and its all free.