The New Home Page Photo David Dwyer
 

Is there more information on the C Grade pictured on our home page? The beaded breech balls are an unusual touch for a C Grade. Is there a PGCA letter on this great gun?

That is indeed a special C Grade!
The engraving coverage and beading would be fit for an A Grade!

I thought it was an AH when I first looked. It's beautiful.

Proof once again that there are C-grades and then there are C-grades! Very nice.

Yes,
Very unique. The amount of engraving overall, and even the engraved screw heads in very different for a C.

The great thing about C grades is that they are the first grade in the line up that can be found with truely unique features from others of the same grade. D and below, for the most part are all identical.

Are you sure it is not an A Grade? A beautiful gun no matter the grade.

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The beautiful Parker is in fact an AHE grade gun and incorrectly labeled as a C grade. I have seen the gun and the engraving is spectacular!

That explains a lot.

Well - that will teach me not to believe *everything* I read on the Internet ;)

Correction made...

Thanks Bill..!

John

John, it appears to still say "C" Grade Engraving. BC

It will change when your browser cache refreshes... Thanks!!

- John

OK, I give up. Where is the picture?
David

David,

Click on "PGCA HOME" in the top left portion of the menu bar above.

Mark

She is an AHE 20ga, 32" barrels, 2 7/8 chambers , single selective Parker trigger
PG and I believe engraved by Fred Anschutz. She was shipped in 1925. I will try and post the floor plate engraving.
David

It really looks good on the home page. I was just wondering who the engraver was.

The right side.

David - I don't think there is a wrong side

great gun.

what a beautful gun engraving i really like... charlie

Wow David that is really beautiful. Please bring it to Drake's this spring, I'll bring my lowly DHE 20 w/32" tubes ad we'll have a good ole' smallbore shootout. You really deserve a 2 or 3 target handicap for the knockout engraving. Glad you finally got your long barrel 20.:bowdown:

Thanks Daryl. It was a long hunt but a stunning gun. I will have it at Drakes on Thursday.
David

Very nice, in fact way to nice for you to take out duck hunting:shock: I'll bring my GH 16 w/32 inch bbls to Drakes if Dale gets them back to me by then if not I can fall back on a 32 inch 16ga hammer gun. If you'll allow for 2 inches less barrel I can bring a 30 inch DHE 20. In comp I don't want Mr. Dwyer complaining of a pellet adv from 16vs 20:nono::rotf::rotf:

That's okay Rich. I'll be shooting a long barreled 10 gauge! :bigbye:

COB
Small gage =410 & 20. Large gage =16,12,10. The barrel length does not change the category. I would be happy though to shoot my 30" steel barreled 20ga hammer
against any of your 16 gage hammer for a small, say (16-20=4) handicap for 50? Winner gets a silver dollar? :rotf: bring lots of silver Lone Ranger.:bigbye:
David

That's the spirit David. Where would Rich and I be able to spend those silver dollars in N. Carolina?:)

This sounds a little interesting! gary

Rich, a update on the Matie gun it is at the engravers now, trying to settle on the type, vine, leaf, scroll, probably at least 4months out but cannot wait! it will be a 16ga steel barrel AA hammer gun when finished, Gary

Stay tuned Gary, we're just getting warmed up. We're going to have a blast in April. Why don't you join us?

Gentlemen
There is a great brewery, Aviator, with its own smoke house restaurant 6 miles from Drakes. I can attest that their beer is great as are the ribs. I think I am going to stay in Fuquay, so join me for a brew and I will treat with my newly won silver! Hi Ho Silver!!:rotf:

Gary it sounds like mattie's gun is going to be wonderfull and I look forward to seeing it. You should plan on coming to drakes during the Southern, you will not be dissapointed.

David you forgot the 28ga. Do you have a 410? If so I can bring one also. I prefer good old folding money as all those silver dollars will wear a hole in my jeans:rotf: As to the 16-20= 4???:eek: your not keeping up with your math skills, use a calculator:p My 20 load is 3/4 oz but don't let that scare you:whistle:

David;
It might be worth losing a couple pieces of silver just so you can treat. Sounds like a great place to eat. Let us know where you are staying in Fuquay.

I can't wait to order scrapple and eggs in a diner in Fuquay-Varina and ask the waitress how she pronounces the name of her town. I have been going through that town since before there was a road through it, but I still don't know how they pronounce it. I once owned a nice 16 gauge with a name that included the F word, but the maker was dead, so I couldn't ask him how he pronounced it.

Here we go again. Scrapple. Yum. Living in the midwest, I can't buy it locally.
I just ordered in about 10 packages of Taylor Pork Roll. I'm now in hog heaven

what exactly is scrapple...charlie

Scrapple is a mixture of ground, low grade pork ( think those bits not good enuff for sausage like ears, snouts and livers) mixed with corn meal and spices,and put in a loaf pan to set up. Slice it into. 1/2"slices and fry it up. Add eggs and toast, and you've got a great breakfast. Two well-known brands are RAPA or HABBERSETT

thanks now i know what scrapple is...charlie

Bill, we Southdowner's, as my Western friends call me, used everything about the pig except the squeal. Ever try pig's feet or crackling cornbread?
One of my fond boyhood memories is Dad sending me to the house to ask Mom for a bowl for the brain. We had pork brains and eggs next morning for breakfast. YUM!

Here you go Charlie. Groff's in Elizabethtown, some of the best scrapple (and bacon) in PA.

looks mighty good...charlie

Daryl
The last time we shot at Drakes the group stayed at Quality Inn. Pretty decent place, ex Holiday Inn Express, but a little pricy at $89. If a few guys were interested I would see it we could get a better rate. It is right down the street from Aviator and one of the best Italian restaurants I have eaten at in the South.
David

Marc, you have that right. I live in York and still remember helping the family butcher about this time of the year. Everthing that was leftover went into the cooking kettle. As the fat cooked off you got cracklings, or pork rinds, which you ate hot right out of the kettle and the remainder was pudding meat or you mixed it with cornbread and spices. I've been many places in this country and have never found pudding and scrapple as good as here in south central PA.