In attendance are PGCA types, Bill Murphy, Kevin McCormack, Art Wheaton, Allan Swanson, James Baker, Ken Waite, father and son, Jerry Smith, "The Parker Story" authors Bill Mullins and Charlie Price, book seller and PGCA guy Tommy Hypes, and I am told Parker Pages editor Austin Hogan is in town and will be with us tomorrow. I will have a whole new list for you tomorrow night. Maybe some more news about what is available for sale.

Bill, the measurements I took from my 0-frame 16 ga. GHE and my 1-frame 12 ga. GH are really close and I have a 1 or 1 1/2-frame stock I hope to fit to the 0-frame gun. I bought a nice dremel and I'm working very carefully on the wood to bring it as close as I possibly can. I really haven't decided if I'll continue with this endeavor.

Are you staying in Baltimore or at home and commuting?

Bill, is that stock from the rusted out DHE recently turned up in coastal ME or NH ?

Bill, I have to change to Sunday for the show. The Island is having a Muskrat dinner Saturday afternoon at the church hall. I had thought it was next week, but was wrong, and I don't want to miss it. Wylie Abbott, Jr. and his wife Pam live just down the road. Pam is our rural letter carrier for the Post Office. Wylie, Jr fills in when Pam is sick. According to the book "Elliott's Island: The Land That Time Forgot", Wylie Abbott, Sr. set the world's record for Muskrat skinning in 1976 by skinning five Muskrats in one minute.

Dave

Shazaam!! Does that include putting them on the stretcher?

That requires some special tools but still, that's fast... damn fast! I used to skin one in under two minutes. Guess I'm not a contender :(

Hey Dave, see if you can get some muskrat recipes. I've eaten it and may again but it would be nice to know what other people do with muskrat.

Dean, I don't know what went into the record being set, just what I read, but it doesn't sound like an event one would like to witness from the front row. I hope to learn alot more about Muskrat tomorrow.

Dave

Dave,

It's plenty good enough if you eat it fresh and hot, let go cold it's got a tallowish flavor that I don't care for.

Destry

Every time I had it on the Eastern Shore it was so buried in bar-b-que sauce it could have been anything. Didn't taste a bit different then goose legs in a crock pot with bar-b-que sauce.

Dean, you get around. What is the story on that gun and how did you find out about it without buying the parts?

Wylie used a common pocket knife, a Case or some other inexpensive knife . My friend, Wally's Bro-in-law tried to get the knife company interested in an endorsement deal , but they were't interested. There is a biography of Wally written by the same lady who wrote the history of Elliot's Island. Title is "Having My Say" A 15 year old girl competing for the "Miss Cambridge" or some such thing skinned muskrat as her talent. You can find it on youtube. Try Abbott, muskrat and Cambridge as a search

WOW! You'se guys above the MD line will eat about anything. Why do they call a muskrat a muskRAT (the emphasis being on "RAT") Proper barbeque is Southern hog, chicken, quail & nothing else. Did you ever see the movie "Fried Green Tomatoes"?

Just My Humble Opinion......George