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HOW TO MAKE A FRONTIER BOX FORGE OF EARTH AND WOOD BY BOB HEATH – U
Original price was: $32.50.$19.50Current price is: $19.50.NOTE: This Is a Dented, Smudged, or Dinged Book Offered at a Special Price!!
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Provides detailed instruction, including diagrams, on building two different types of frontier forges: the classical bottom blown forge, and the side blown forge.
Paperback, 110 pages, illustrated
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BUILDING A KENTUCKY RIFLE PART II WITH HERSHEL HOUSE (DVD)
Original price was: $29.95.$22.00Current price is: $22.00.Universal DVD, 150 minutes
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BUILDING A KENTUCKY RIFLE – COMPANION BOOK
$15.00A 48 page book with details and drawings to include full-size sketches of the stock pattern and component parts. Emphasis on challenging areas of building flintlocks, expanded commentary and many drawings that can be copied and reproduced to make templates.
Softcover, 48 pages, Includes many drawings to make templates.
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HOW TO MAKE A FRONTIER BOX FORGE OF EARTH AND WOOD BY BOB HEATH
Original price was: $32.50.$21.12Current price is: $21.12.Provides detailed instruction, including diagrams, on building two different types of frontier forges: the classical bottom blown forge, and the side blown forge.
Paperback, 110 pages, illustrated
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THE STORY OF ALLEN & WHEELOCK FIREARMS, BY H. H. THOMAS (SOFTCOVER)
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REMINGTON’S BREECH-LOADING RIFLES, SHOTGUNS, REVOLVERS, REPEATERS & AMMUNITION, GUN MOUNTING CATALOG 1877 (REPRODUCTION)
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GRUB – COOKIN’ FER MOUNTAIN MEN BY RUSS ‘GRIZZ’ DAVIS – U
$6.00No longer must one wonder if what is in the pot is really what a genuine mountain man would eat. The author was a Buckskinner long before the term came into use. This cook book explains from pots to pasta what it takes to cook in the wild. Each recipe has been refined until every one is guaranteed to be “lip smackin” good.
Softcover, 118 pages
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GRUB – COOKIN’ FER MOUNTAIN MEN BY RUSS ‘GRIZZ’ DAVIS
$7.50No longer must one wonder if what is in the pot is really what a genuine mountain man would eat. The author was a Buckskinner long before the term came into use. This cook book explains from pots to pasta what it takes to cook in the wild. Each recipe has been refined until every one is guaranteed to be “lip smackin” good.
Softcover, 118 pages
