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Coyote Hunting - From 10 Yards to over 1,000 Yards
Ramblings and Such From Hunting Coyote
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<blockquote data-quote="DSheetz" data-source="post: 1987307" data-attributes="member: 91783"><p>I did notice that the immigrants tended to look for places that were close to the lands they had left it made their lives easer as they didn't have to relearn every thing . I f you go up in the mountains around here you can still see the homes that they built in a lot of areas . They were short and most had sod roofs some were against banks so the live stock could graze on them also . If you go out to the grass lands most were built out of stones with mud and grass to lay them up with . They all had sod roofs timber was in short supply they had to make a several day journey to the mountains to get lodge pole pine to make roofs to put the sod on them . They were short small and had few small windows easy to heat good for the windy cold winters of this part of the world . If you look at pictures of the time period you will almost see a bird cage with a small song bird in it . The woman's best friend and company in a sparsely populated world where you may only see your husband and kids for most of the year . You would make the trip to town in the spring and again in the fall . For my Grand parents it was a three day trip to and then another three day trip home twice a year . They knew what water holes were good or what creeks had fish and rabbits for hunting or eating to camp at along the way . My granddad had an old 41-70 single shot that my grandma would shoot 410 shells out of to kill rabbits for the evening meal . They would have salt pork for the morning meals . You soaked it in water for at least a day before you cooked it to get some of the salt out of it . They lived on a lot of antelope . Grandma told me you shot them when they were bedded if they had ran any time soon they tasted terrible . It was an all day job when you shot one you dressed it and cut it up that same day . You then cooked it by frying it . She had a 25 gallon crock so that's what you stored your meat in . You put a melted layer of lard in the bottom of the crock let it harden laid a layer of fried meat on then another layer of lard . The heating killed the bacteria and the lard sealed the air out when you wanted some of it you scraped most of the lard off a piece that you dug out of the crock , and re did the frying of it so you had a hot safe meal . You used some of the same lard to fry your potatoes or may be some parsnips . As they had no electricity , refrigeration and canning wasn't an option then they did what they had to , to live . If you had running water it was in the creek by the house . Your wood cook stove had a water tank on the side where you heated you bath water , dish water , or any water you needed hot . You built a fire in the stove in the morning before you could eat or have a cup of coffee man oh man am I spoiled these days.</p></blockquote><p></p>
[QUOTE="DSheetz, post: 1987307, member: 91783"] I did notice that the immigrants tended to look for places that were close to the lands they had left it made their lives easer as they didn't have to relearn every thing . I f you go up in the mountains around here you can still see the homes that they built in a lot of areas . They were short and most had sod roofs some were against banks so the live stock could graze on them also . If you go out to the grass lands most were built out of stones with mud and grass to lay them up with . They all had sod roofs timber was in short supply they had to make a several day journey to the mountains to get lodge pole pine to make roofs to put the sod on them . They were short small and had few small windows easy to heat good for the windy cold winters of this part of the world . If you look at pictures of the time period you will almost see a bird cage with a small song bird in it . The woman's best friend and company in a sparsely populated world where you may only see your husband and kids for most of the year . You would make the trip to town in the spring and again in the fall . For my Grand parents it was a three day trip to and then another three day trip home twice a year . They knew what water holes were good or what creeks had fish and rabbits for hunting or eating to camp at along the way . My granddad had an old 41-70 single shot that my grandma would shoot 410 shells out of to kill rabbits for the evening meal . They would have salt pork for the morning meals . You soaked it in water for at least a day before you cooked it to get some of the salt out of it . They lived on a lot of antelope . Grandma told me you shot them when they were bedded if they had ran any time soon they tasted terrible . It was an all day job when you shot one you dressed it and cut it up that same day . You then cooked it by frying it . She had a 25 gallon crock so that's what you stored your meat in . You put a melted layer of lard in the bottom of the crock let it harden laid a layer of fried meat on then another layer of lard . The heating killed the bacteria and the lard sealed the air out when you wanted some of it you scraped most of the lard off a piece that you dug out of the crock , and re did the frying of it so you had a hot safe meal . You used some of the same lard to fry your potatoes or may be some parsnips . As they had no electricity , refrigeration and canning wasn't an option then they did what they had to , to live . If you had running water it was in the creek by the house . Your wood cook stove had a water tank on the side where you heated you bath water , dish water , or any water you needed hot . You built a fire in the stove in the morning before you could eat or have a cup of coffee man oh man am I spoiled these days. [/QUOTE]
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Ramblings and Such From Hunting Coyote
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