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Date: Tue, 11 Dec 2001 18:52:30 -0800
From: JW Stephens <lray@mindspring.com>
Subject: Re: MtMan-List: Dogs in Trapper's camps
I don't know if it qualifies, but it seems that it starts with Seaman
(on the Lewis and Clark expo), and from there it's a continuum of
varying degree with their relations to the natives. I mean, as they took
natives for relations the dogs came along. In many cases they are
implied but not mentioned. Dogs were a part of the trapper community on
the native end. Most Rocky Mountain trappers were a part of some native
community, if only by default, since the natives were migratory and had
claim to the resources. While the Ashley-Henry men, as employees, don't
seem to have been allowed to take pets along, the mountains were full of
everything from orphaned human kids to bear cubs to stray dogs. Some
pets were special, but most most were common and trappers would not have
wanted to be remembered as soft on a pet, so I have not found a lot of
documentation.
B'st'rd
Clark Kent wrote:
>
> Hey folks,
>
> I was wondering what you all have read about trappers keeping dogs in camp.
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Date: Tue, 11 Dec 2001 22:31:35 EST
From: HikingOnThru@cs.com
Subject: Re: MtMan-List: Dogs in Trapper's camps
In a message dated 12/11/01 9:18:25 PM Eastern Standard Time,
tetontodd@juno.com writes:
<< Sublette and Harris used dogs as pack animals when they traipsed from
Bear Lake to St. Louis in the middle of winter. >>
That is likely the account I heard of and could not remember who was in on
the tramp...gotta go back and check my sources!
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Date: Tue, 11 Dec 2001 22:36:42 -0500 (EST)
From: JONDMARINETTI@webtv.net (Jon Marinetti)
Subject: MtMan-List: Lewis & Clark Corps of Discovery Descendant Project
http://home.pacifier.com/~karenl/lewis&.htm
[also see USA Today, Tues. 12-11-01, p.9D brief article titled:
Expedition members' descendants sought]
~~~~~~~~~~~~~~~~~~~~~~~~
from Michigan
~~~~~~~~~~~~~~~~~~~~~~~~
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Date: Tue, 11 Dec 2001 20:58:24 -0800
From: JW Stephens <lray@mindspring.com>
Subject: MtMan-List: Geese vs. brant
At first I thought that brant was an archaic term for geese. While
perusing the great link just provided to the PBS Corps of Discovery site
I note a reference to York "shooting two geese and brant." Makes me
wonder what the difference is. The dictionary that I have says that
brant are small, dark geese. Is the name still in common use, or do we
call brant by a more common familiar name? Are brant still hunted, and
how does one tell brant from goose?
B'st'rd
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Date: Tue, 11 Dec 2001 23:21:38 -0600
From: "Ronny Oswalt, Sr." <roswalt@riflemag.com>
Subject: re: MtMan-List: Geese vs. brant
Check it out at the DU website
http://www.ducks.org/waterfowling/gallery/index.asp?duck=73 or do a Google
search for more info.
Per DU, "Brant are small, dark geese that have large wings, which give them
their characteristic strong flight."
Big Thunder
Grenada, MS
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Date: Tue, 11 Dec 2001 21:33:33 -0800
From: JW Stephens <lray@mindspring.com>
Subject: Re: MtMan-List: Geese vs. brant
Do tell, Big Thunder. Looks like I need to mind my eelgrass and I'll
pick some out. Oddly, though, shootin' 'em don't float my stick. Thanks
heaps.
Wonder what Colter would have thought about our "instant knowledge
gratification system" that we call the internet?
B'st'rd, Orange County, CA
"Ronny Oswalt, Sr." wrote:
>
> Check it out at the DU website
> http://www.ducks.org/waterfowling/gallery/index.asp?duck=73 or do a Google
> search for more info.
>
> Per DU, "Brant are small, dark geese that have large wings, which give them
> their characteristic strong flight."
>
> Big Thunder
> Grenada, MS
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Date: Wed, 12 Dec 2001 01:33:09 EST
From: MarkLoader@aol.com
Subject: Re: MtMan-List: Geese vs. brant
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A Brant is a dark stocky sea goose with a black head, neck, and breast and
whitish patch on ether side of the neck. Average 25 inches in length where a
Canada Goose can reach 45 inches. It is seldom seen far in land spend it
summer in the Arctic and winters along the coast. There are many other
species of geese in North America Greater White-fronted Goose, Bean Goose,
Pink-footed Goose, Snow Goose, Ross's Goose and the Emperor Goose (seldom
below Alaska)
Watching geese from below can blur ones vision
Mark "Roadkill" Loader
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<HTML><FONT FACE=arial,helvetica><FONT SIZE=2>A Brant is a dark stocky sea goose with a black head, neck, and breast and whitish patch on ether side of the neck. Average 25 inches in length where a Canada Goose can reach 45 inches. It is seldom seen far in land spend it summer in the Arctic and winters along the coast. There are many other species of geese in North America Greater White-fronted Goose, Bean Goose, Pink-footed Goose, Snow Goose, Ross's Goose and the Emperor Goose (seldom below Alaska)
<BR>Watching geese from below can blur ones vision
<BR>Mark "Roadkill" Loader</FONT></HTML>
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Date: Tue, 11 Dec 2001 22:43:57 -0800
From: "Lee Newbill" <bluethistle@potlatch.com>
Subject: Re: MtMan-List: Geese vs. brant
- ----- Original Message -----
From: "JW Stephens" <lray@mindspring.com>
> At first I thought that brant was an archaic term for geese. While
> perusing the great link just provided to the PBS Corps of Discovery site
> I note a reference to York "shooting two geese and brant." Makes me
> wonder what the difference is.
20 years ago, when I was working on my degree for Wildlife Biology, twas
still called a brant. I took a moment to dust off my bird books and check.
Brant: A small black necked goose, near the size of a mallard.
Regards from Idaho
Lee Newbill
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Date: Wed, 12 Dec 2001 16:08:10 -0800 (PST)
From: George Noe <gnoe39@yahoo.com>
Subject: Re: MtMan-List: Geese vs. brant
> Watching geese from below can blur ones vision
> Mark "Roadkill" Loader
>
Not if you keep your eyes shut, Or your mouth open
!!!!
=====
George R. Noe< gnoe39@yahoo.com >
Watch your back trail, and keep your eyes on the skyline.
Check out Yahoo! Shopping and Yahoo! Auctions for all of
your unique holiday gifts! Buy at http://shopping.yahoo.com
or bid at http://auctions.yahoo.com
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Date: Wed, 12 Dec 2001 20:07:02 -0500
From: "Addison Miller" <admiller@citynet.net>
Subject: Re: MtMan-List: Off topic: Roastin a pig.
Like they used to do in Puerto Rico.... Deep hole... lots of coals top and
bottom, and cover it with something to keep the juices in and keep it moist.
Check it frequently with a meat thermometer and read the "Pork" setting on
the guage...
Ad Miller
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Date: Wed, 12 Dec 2001 23:59:36 EST
From: MarkLoader@aol.com
Subject: Re: MtMan-List: Off topic: Roastin a pig.
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Chris Bar-b-que originated in Jamaica the use green pimento for the grate to
lay the pig on and us a seasoning that is called Jerk made up of cinnamon,
nut meg, scallions, scotch bonnet peppers (hotter than jalapenos) thyme,
salt, allspice, black pepper, and garlic cloves vegetable oil to make a runny
paste all this is rubbed on the outside and stuffed into cut made in the
large part of the pig. I cook whole pigs that weight 150 lb. after dressed
and skinned on a spit that is covered turning every few minutes takes about
eight hours. You have to watch for flame up. Makes for great pig has better
flavor and not steamed like hole cooked pigs.
Mark "Roakill" Loader
Got my name from dutch oven cooking and my roadkill stew for mt. man doings
for the past 20 odd years
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<HTML><FONT FACE=arial,helvetica><FONT SIZE=2>Chris Bar-b-que originated in Jamaica the use green pimento for the grate to lay the pig on and us a seasoning that is called Jerk made up of cinnamon, nut meg, scallions, scotch bonnet peppers (hotter than jalapenos) thyme, salt, allspice, black pepper, and garlic cloves vegetable oil to make a runny paste all this is rubbed on the outside and stuffed into cut made in the large part of the pig. I cook whole pigs that weight 150 lb. after dressed and skinned on a spit that is covered turning every few minutes takes about eight hours. You have to watch for flame up. Makes for great pig has better flavor and not steamed like hole cooked pigs.
<BR>Mark "Roakill" Loader
<BR>Got my name from dutch oven cooking and my roadkill stew for mt. man doings for the past 20 odd years</FONT></HTML>
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Date: Wed, 12 Dec 2001 23:52:57 -0600
From: "Ronny Oswalt, Sr." <roswalt@riflemag.com>
Subject: re: MtMan-List: Off topic: Roastin a pig.
It would take at least a small cookbook to adequately cover this matter -
not to mention the liquor bill. A good supply of Elijah Craig 18 yr old
bourbon will get you all the real, true, bona fide "Memphis"style, stole
from Mississippi barbecue knowledge you can stand from yours truly and a few
other opportunists I know. But for a no charge short lesson let me tell you
that indirect heat from a hardwood fire at 200 deg for about two bottles
(thats about 16-18 hours) should cook it to perfection. Baste it every
drink or two with a cider vinegar and water soaked mop. It will be
slap-yo-mama good.
If you are really serious about doing it right, but too short on plews to
buy Willinghams BBQ book you can get a fair education from "Bob in Georgia"
at http://pages.cthome.net/edhome/whole_hog.htm. Also, the Smoke Ring
http://www.smokering.net/ has hundreds of sites that will help. BUT, none
of them can do what I can if you just bring of couple of them pigs and a
couple of those bottled timers to me and my big backyard cooker. That would
be Some!
I cook my venison hind quarters much the same way, but it takes some
serious priming to get me to share it! Mine! Mine! Mine! But Elijah 18 can
talk me into sharing bout anything I got but my bedwarmer.
Problem: sumptin' ain't quite right when mountain men are talkin' like a
bunch of pork eatin' ..............
High Cotton and Shinin' Times,
Big Thuinder
Grenada, MS
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