Murphy started it......:biglaugh:

Yeah, blame it on ol' Bill. from what I heard about the ingedients os "scrapple" I think I'd rather have gutta-percha. Anyhow even I know about Dietz & Watson's wonderful meats. I'm going to try these other web sites as well. Having been raised on chunk meat, fatback and grits with red eye gravy and country ham, I'll leave the "scrapple" to youse guys. This thread did start out about a Parker hammer gun, didn't it?

Best Regards, George

Hey, Marc, what kind of work are you doing for that wonderful "wife"? Do you think I could take on a project for her to grease the wheels a bit on my project?

Hi Bill

I'm supposed to do a partial bathroom remodel for Diane. Not sure how much grease it'll throw on the tracks but that's ok. I don't mind waiting a little longer with Dewey. The results are always worth it.

Cheers
Marcus

So a 1891 nh doghead buttplate would be gutta percha?

That's right Calvin. Dave Suponski's first post on page 1 of this thread explains it. Probably all Parker (and most other makers) "rubber" buttplates, whether "dog's head" or not, right up until sometime in the 1940's were gutta percha. There is a surprising difference in weight between a gutta percha buttplate and one made of plastic - the gutta percha one will be easily twice the weight.

Speaking of things made from ground up pig organs...anyone here ever try boudin ?


This here Yankee loves that stuff !!!!!

Hey George,
Where are those pictures? No, not pics of grits and scrapple, although the combination would make a great breakfast along with a couple fresh fried eggs. Wow, it's easy to get off topic. I have to go cook breakfast.

Dave

:biglaugh:

Jim Kelly at Darlington Gun Works has the gun now to put back in shape. I took these pictures just outside his shop. I have never posted pictures here before but I'm going to give it a try. Here goes!.......George

Well, I tried! Could some kind person tell me how to post pictures here?

Thanks, George