Model 1, 2nd Issue Engraving Question

[mmaher94087]

Any idea who might have engraved this revolver? The engraving is crisp but there is no indication that it was done recently. The breach end of the barrel and the face of the cylinder are pristine as if it was never fired. The assembly numbers are sharp and original, so I've ruled out the possibility of a reblue.

The Jinks letter states that it was part of a shipment of 100 sent to JW Storrs Co., January 14, 1865. There is no mention of engraving, so I believe the embellishment was done at Storrs' request. The serial number is 60002.

 

[gmborkovic]

Mike, a beautiful little Mod-1. But why would anybody request and pay for a high relief gold engraved squirrel on a pocket pistol? Its a tree rat.

 

[mmaher94087]

Mike, it's silver but I agree with the tree rat part. This has been so nicely done that I hoped that someone could identify the artist... or give me the name of the tree rat. The rabbit on the other side is as nicely done as the 'rat'.

I read an article on engravers that went back to the time of this piece, but I did not save it. This article showed examples and talked about the artist that included applied animals to these period revolvers.

 

[DrBay]

I have no idea as to the identity of the engraver but it is a beauty! Thanks for sharing this one!

 

[opoefc]

Mike, As we know, S&W had no in house engravers in the time this gun was made and batch shipped to their main dealer, Storrs, so the engraving is post factory. As mentioned above, "Why would anyone engrave and gold inlay an inexpensive revolver?" For one reason: An apprentice engraver did this to show his expertise and used an inexpensive gun to do it. Ed

 

[JSR III]

Mike, actually rats are filthy creatures that eat garbage. Squirrels actually eat fruits and nuts and are quite tasty. Many compare them to chicken. My only complaint is that it takes more than one to make a filling meal and if hunted with a shotgun you must be careful not to break a tooth on the bb's.

 

[mmaher94087]

Rant alert. Everything "tastes like chicken" and I disagree strongly. Frogs and fish taste waterlogged; 'fishy' at best. Deer is 'gamey' like grass fed beef. Possum is well... I'll settle for corn finished beef. I'm used to it and raised on it. I like Okra, Lima beans and Rhubarb. I don't care about "my mama's recipe" and Liver is retched. I'll starve to death if the store bought "blister packs" run out. I'll try to exist on rice and beans. Squirrel was a pain to eat as you said, more than one per person and lots of wine to wash it down. Dove and Quail are the same; more than two or three and lots of rice to feel full. Duck is another one that I've scratched off my list. Too greasy overall. The gamy taste doesn't go away even if they have been feeding in the Safflower fields for a month. I won't bother describing my take with Rattlesnake, Pheasent, Bison or Horse meat. My father was a hunter and us kids were some kind of deranged food tasting experiment. I'm tired of camping also. Camping is Motel6 in my book. Rant over.

 

[Heinz]

Nice pistol and very nice engraving. You have good taste in pistols, but are a little boring in the culinary line

 

[JSR III]

Mike, I have also enjoyed frog at a restaurant here in Western MA several times with an ex girlfriend who turned me on to the place a few decades back when I was between wives. Again it tasted like chicken and was not waterlogged or slimy. I forget the name of the restaurant however thanks to your comment I will be trying to track it down. Would love to see if it is still there and if my recollection of the taste remains the same. If successful I will let you know. Also venison is a wonderful meat and I just ate some tenderloins from the 9 point 165 pound dressed buck that I got during archery season here in MA 2 weeks ago. Sliced thin and braised in olive oil and dusted with Lawry's salt. Yummmmmmm!!!

I think a lot of non traditional or game foods are dependent on how they are cooked and the mindset of the diner. If you are repulsed by anything not sold at the local grocery store then perhaps nothing will change your mind.

I also enjoyed a Bison steak at a local Ted Turners establishment a few months ago and I would challenge any beef eater to tell the difference in a blind taste test.

But as they say, "that's why they make chocolate and vanilla".

 

[Club Gun Fan]

Why don't you guys stop bickering and just shop in a grocery store meat section where no animals are harmed! I heard that once from an anti-hunter.

 

[gmborkovic]

Where else can you discuss Mod1s and culinary tidbits but on our Forum!

 

[mmaher94087]

Regardless of my gastronomical preferences, I still would like to know the artist of this engraved Model 1, 2nd Issue revolver.

 

[shown50]

Rant alert. Everything "tastes like chicken" and I disagree strongly. Frogs and fish taste waterlogged; 'fishy' at best. Deer is 'gamey' like grass fed beef. Possum is well... I'll settle for corn finished beef. I'm used to it and raised on it. I like Okra, Lima beans and Rhubarb. I don't care about "my mama's recipe" and Liver is retched. I'll starve to death if the store bought "blister packs" run out. I'll try to exist on rice and beans. Squirrel was a pain to eat as you said, more than one per person and lots of wine to wash it down. Dove and Quail are the same; more than two or three and lots of rice to feel full. Duck is another one that I've scratched off my list. Too greasy overall. The gamy taste doesn't go away even if they have been feeding in the Safflower fields for a month. I won't bother describing my take with Rattlesnake, Pheasent, Bison or Horse meat. My father was a hunter and us kids were some kind of deranged food tasting experiment. I'm tired of camping also. Camping is Motel6 in my book. Rant over.

Just to stir the pot some haha. I always soak meat that would otherwise be gamy in a saltwater bath in the fridge, to get the blood out. Followed with a cold water bath in the fridge for a couple hours then cook however you want. It seems to work pretty well, but there’s some things like wild hogs I don’t think it’s possible to get that taste out of the meat.

 

[BMur]

Wild Pig

I use to hunt wild pig with my 8 3/8” S&W Model 29 scoped and later open sight’s depending upon terrain.
I would only harvest Sows that were less than 200lbs because the meat was excellent. My now X-wife made Chili-Verde stew from the hind quarters and there was absolutely no gamey flavor whatsoever. It was awesome.

The dogs would get the ribs/legs and fish & game would get the skull.


Murph