Coach,

Would be interesting to see if tungsten heavi shot patterns better.

Okay, had to Google Search that critter.
Found a picture:

LOL.

I didn't think about folks maybe not knowin' what a "cat" squirrel is. If you ever have a good squirrel stew or "Muligan" as some folks call it, you never forget. Here's a link that you might find interesting:

http://www.chron.com/sports/outdoors/art...xas-9973878.php

I can tell you we don't have such a critter in the Blue Ridge (Allegheny...some call 'em) Mtns. of Southwest VA. I would have thought the picture photoshopped by somebody that knew how.....or a very determined & hard-rutting striped tomcat was overcome by the natural beauty of a receptive grey squirrel. Growing up, ate platters full of fried squirrel and squirrel and dumplings for Sunday lunch.....always grey squirrel. The more rare, multi-colored and beautiful Fox squirrel people only shot to mount....usually the boars and standing up so you never wondered if he was a boar.

Thanks for the link. It helped.
I remember one of the Duck Dynasty episodes was Uncle Si going out to shoot squirrels and Kay Robertson saying that fried squirrel brains were her favorite treat. Must take a lot of squirrel heads to make a meal.
When we lived in Elizabeth, CO, we saw an Albert Squirrel/Brown Squirrel crossed litter. They were weird. A couple half brown and half Albert, a couple blended colors, and a couple with one type of head and another type body.
Mother nature eliminated them within a couple of weeks.

Here's the way we do it 'round here:


2966 Stew

Ingredients:

1 gallon of Wood County Well Water
(preferably drawn from within quarter mile radius of where Farm Road 2966 crosses Blalock Branch.
But a gallon of Ozarka bottled water is almost as good)

**1 whole chicken, 1 dozen whole cat squirrels (dressed)
1lb. smoked link sausage sliced ½” to ¾”
4 large potatoes peeled and cut up (2 quarts)
1 package of peeled, chopped carrots (quart)
1 package of frozen whole kernel or creamed corn (quart)
1 quart of canned diced tomatoes (the best is Susan’s® Stew & Chili Starter)
2- 12oz cans of V-8
1 quart of de-stringed, chopped celery
1 quart of chopped onions
1 12oz can of Cream of Chicken
1 12oz can of Cream of Mushroom
1 12oz can of Cream of Celery
1 cup of chopped fresh hot peppers (ex. Cayenne, Jalapeno, Tabasco, Serrano, or Datil) keeping in mind the tastes of the guests.

Spices: Salt, Black Pepper, Ground Cayenne Pepper, Chirachi Sauce, Garlic, etc.
(None are needed if using Susan’s® Stew & Chili Starter)


Directions:

1. Boil the chicken and squirrels for 30 minutes in Wood County Well Water, then,
remove the chicken and squirrels.

2. Add potatoes, carrots, celery, corn, onions, sausage, etc and boil for an hour.

3. De-bone the chicken during this time.

4. Add canned tomatoes or Susan’s® Stew & Chili Starter, Cream of Chicken,
Cream of Mushroom, Cream of Celery, Spices, Squirrels, and the de-boned chicken.

5. Reduce to a very slow simmer for 1 long hour.

6. Get the Corn Bread ready!


Makes about 3 gallons which is enough for about 8-10 people.

**Every now & then, a dozen more squirrels or 4 large swamp rabbits are substituted for the chicken.
Don’t tell the women-folk and they’ll never know!

Coach,
I have to say that the folks down south really do know how to prepare squirrel. If I mentioned squirrel gravy to anybody up here they pretty much look at me like I had two heads ( I get that a lot so no problem)

Last October,I saw my first fox squirrel while on a quail hunt in GA. Never had seen one before!!!

Wayne

I have a Snake Charmer that I got for cowboy action shooting. I have only shot it with .45 Schofield loads and I have put a few .410’s through it.

MIC 214,
That is a nice looking Bond you have there.

They make a superb derringer.

Wayne

All you folks who have them show or tell us how you like to carry them please.