Guardians of The Lambsfoot!

r8shell said:
I would guess some sort of swagger stick. I know a fellow who worked in a fancy men's jewelry & gifts store. I have a vague memory of him telling me they used to sell silver tipped swagger sticks for well appointed gentlemen to carry on walks to fend off dogs.

Here's the A Wright's herd:
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That's very interesting Rachel, the only time I've ever seen a swagger stick outside of a military setting my headmaster was threatening to beat me with it! :eek: I've not seen one that's tapered before, but I guess this one was probably homemade. Funnily enough, I once looked after someone's dog for a few weeks many years ago, in those days there were always loose dogs running around, and I had to separate them several times. Having no walking stick at the time, I took to carrying brass tipped length of bamboo (actually an item of fishing tackle made by my grandfather) only a little bit longer and stouter than this :thumbsup:

Great to see your flock of Lambs together :) :thumbsup:
 
5K Qs said:
Thanks. :) Looking forward to seeing your species of yucca, Preston.
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Gary, I got the pictures transferred and have these three photos to show. First one is to show the size of this particular yucca, it's what I would a call a medium size. The second and third is to give you a view of the spikes and the needle like end. The broader, darker green is brome grass leaves growing in and nearby.
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Âchillepattada said:
Sunday sharpening :D

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Welcome to The Guardians :) :thumbsup:

pjsjr said:
Gary, I got the pictures transferred and have these three photos to show. First one is to show the size of this particular yucca, it's what I would a call a medium size. The second and third is to give you a view of the spikes and the needle like end. The broader, darker green is brome grass leaves growing in and nearby.
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Those like they would quickly become a real nuisance Harvey :eek:
 
donn said:
Morning Harvey sorry I missed your post. Thanks for posting that beautiful old lambsfoot again; always like looking at that. :thumbsup:
The pies I post pictures of are always pork pies. There pork cooked in a hot water crust pastry and are eaten cold. They 'can' be eaten warm but this is rare and some butchers will also make a beef version. You will also find versions with added ingredients like pork and apple or pork and cranberry or pork and stilton, but if you want to test quality you eat just a standard pork pie. You can buy them mass-produced in supermarkets but the finest are to found in family butchers, with many butchers staking their reputations on the quality of their pork pies. People like myself will travel the realm seeking out the finest pies.
The British consume over £1billion worth a year of the little muckers; and many argue that the pork pie is actually our national dish. :D
You'll hear much of a town called Melton Mowbray in Leicestershire but only because they've made the most noise. In reality the finest pies are to be found in the counties of Lancashire and Yorkshire, but there are slight regional variations; Lancashire pies generally have more jelly, and people will argue about how you eat them. Do you eat them alone or with pickles? Or mustard?
There generally about two-thirds fist size but can be mini (about 2 bites worth) up to huge stand pies the size of a small car wheel. People have even had wedding 'cakes' made of them.:thumbsup:

It so serious we even have a championship. :)
https://www.britishpieawards.co.uk/

We have a lot of ballyhoo in our mainstream news media about vegetarian/vegan pies being included but that seems to be a London urban thing. Where I live no one in their right mind would touch a 'vegan' pork pie. :rolleyes:
Hot pies are something different and come in myriad forms. The world capital of the hot pie is generally considered to be the town of Wigan in Lancashire (the town of my birth), with locals actually known as 'pie-eaters'. :D
https://harrysbarwigan.com/national-pie-eating-competition/
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That was a brilliant explanation, David. Thank you so much.

After your answer, here are my thoughts. I would love to eat them, either hot or cold. Cold pizza is a perfect couch potato food at any time. So would a Pork Pie be, also.

I would be that guy who has his favorite butcher for procurement. Pork Pie would be my favorite, but the cranberries and pork would be a must try for me.:)
 
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Jack Black said:
LOL! I only tasted it, they were giving pieces away, it was very stodgy, and didn't really taste of much at all. The pastry was equally stodgy, which probably wasn't helped by it being a long-life product. I have had mushroom and ale pie at the Fat Cat a few times though, and have thoroughly enjoyed it :)

That's nice to hear about Wilson's winning praise from such esteemed pie-eating aficionados, they are certainly very well-regarded locally. My mate from the tool stall lives at Crossgates, and eats a great many of them! He is most definitely a pie-muncher! :D

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That’s a wonderful snap of your friend.

Âchillepattada Âchillepattada Welcome. Sharp looking blade you got there.
 
Jack Black said:
Another couple of pics from my hike yesterday :)

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Hope everyone has had a great weekend :) I''ll be hitting the hay fairly soon as I've got a full day tomorrow, and a good week ahead hopefully, as I'll be meeting up with @donn in Sheffield on Tuesday :) :thumbsup:
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Nice Vistas!!! Hope you meet up with the Postie also, Jack!! Say hey to donn!!
 
Jack Black said:
That's very interesting Rachel, the only time I've ever seen a swagger stick outside of a military setting my headmaster was threatening to beat me with it! :eek: I've not seen one that's tapered before, but I guess this one was probably homemade. Funnily enough, I once looked after someone's dog for a few weeks many years ago, in those days there were always loose dogs running around, and I had to separate them several times. Having no walking stick at the time, I took to carrying brass tipped length of bamboo (actually an item of fishing tackle made by my grandfather) only a little bit longer and stouter than this :thumbsup:
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Andrew Comyn Irvine, George Mallory's less glamorous companion, carried a swagger stick. He marked it with three notches. Those same three notches were found on and used to identify his ice axe.

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I found this image in Ghosts of Everest, a book about the search for Mallory and Irvine. I haven't started it yet, just leafed through the pages and looked at the pictures. Some interesting stuff in there, including this photo of savoury meat lozenges.

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Meat lozenges? :confused: Ever heard of those? Even better, ever try them? Are they as gross as I imagine?

Âchillepattada said:
Sunday sharpening :D

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Â
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Good for you Â!. Always a treat to see a knife being used without reservation instead of being socked away to be sold decades later at an estate sale. That reminds me of a photo I once saw of a Case/Bose Norfolk that was used to whittle with. The fellow who owned it found the factory edge much too thick for his intended use, so he took it near flat to a stone and reprofiled the blade. The blade was all scratched up. It was great!!!
 
kamagong said:
Andrew Comyn Irvine, George Mallory's less glamorous companion, carried a swagger stick. He marked it with three notches. Those same three notches were found on and used to identify his ice axe.

48224750782_78ec03b3bf_b.jpg


I found this image in Ghosts of Everest, a book about the search for Mallory and Irvine. I haven't started it yet, just leafed through the pages and looked at the pictures. Some interesting stuff in there, including this photo of savoury meat lozenges.

48224750502_fc92c8a3a1_b.jpg


Meat lozenges? :confused: Ever heard of those? Even better, ever try them? Are they as gross as I imagine?



Good for you Â!. Always a treat to see a knife being used without reservation instead of being socked away to be sold decades later at an estate sale. That reminds me of a photo I once saw of a Case/Bose Norfolk that was used to whittle with. The fellow who owned it found the factory edge much too thick for his intended use, so he took it near flat to a stone and reprofiled the blade. The blade was all scratched up. It was great!!!
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Meat Lozenges??? You can have them on your own. And yes the word GROSS springs to mind immediately!!!
 
While I suspect the “meat lozenges” in question here more closely resembled pemmican than the food described below, this 15th century recipe I found while Googling was too good not to share:

Lesynges de chare. Take fair buttys of porke; hewe them, & grind them, & caste thereto raw yolks of eggs, & then put it in-to a fair vesselle; & take roysonys of corauns, & dates myncyd, & powder of ginger, pepper, & saffron, & sugar, an melle all thes to-gederys; & make fair paste of sugar & saffron, & salt; temper ther-in, & make ii fair flat cakys ther-of, & lay the stuf ther-on al a-brode on the cake al flat; & than take that other cake, & lay him al a-brode ther-on; & than kytte the cakys thorw with an knyf in maner of lesyngys; & than make fair bature of raw yolks of eggs, sugar, & salt, & close the sydys of the lesyng ther-with, & than fry them in fair grease, & serve forth.

Yum!
 
Frailer said:
While I suspect the “meat lozenges” in question here more closely resembled pemmican than the food described below, this 15th century recipe I found while Googling was too good not to share:

Lesynges de chare. Take fair buttys of porke; hewe them, & grind them, & caste thereto raw yolks of eggs, & then put it in-to a fair vesselle; & take roysonys of corauns, & dates myncyd, & powder of ginger, pepper, & saffron, & sugar, an melle all thes to-gederys; & make fair paste of sugar & saffron, & salt; temper ther-in, & make ii fair flat cakys ther-of, & lay the stuf ther-on al a-brode on the cake al flat; & than take that other cake, & lay him al a-brode ther-on; & than kytte the cakys thorw with an knyf in maner of lesyngys; & than make fair bature of raw yolks of eggs, sugar, & salt, & close the sydys of the lesyng ther-with, & than fry them in fair grease, & serve forth.

Yum!
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Firstly i want to compliment you on your research, Fantastic. Secondly, they sound as disgusting as they read.
 
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