Iron Hand

Check this card out...

The Pirates Christmas Card.mpg

Just a nice old "Old Hickory" knife I rescued.

Good 1095 carbon steel, will last for lifetimes!

Fixed the point, reshaped the handle a bit,

refinished the hardwood handle with an old fashioned,

hand rubbed, linseed oil finish, and gave the blade a fresh edge.

I also took some scrap leather and stitched up a simple sheath;

incorporated three brass staples to protect the stitching,

instead of rivets. It's not black, but very dark brown: oil's

still fresh on it in this pic.

If there's any thing to brag about here, it's that

I didn't have many tools at hand. Didn't even have

a hammer handy. Made the holes for the stitching

with a pick and a 10# dumbbell. Cut the leather with

another hunting knife. Had some mini-channel locks

and my Leatherman to make the staples.

Beautiful job.....I inherited that same knife last summer but I left it alone as it was sailored up already. I met a friend in Oregon that had a beaded sheath that fit perfectly... This is such a great knife I'm gonna start stocking them for sale.....I'm glad to see somebody else appreciates the quality of the blade.

found a source for 18 oz. canvas, 60" wide for $9.00/ yard... seems like a pretty good deal to me.... what i was thinking of making with it is a new and larger dining fly...since most of them are usually using 10 0r 12 oz. canvas, i am thinking that a fly with this weight material would be heavy and troublesome....

any one with some experience chime in here ??

Aye...ye chose some monstrously heavy Canvas there...13 oz. is heavey for a fly...$9 a yard is a good price but,like you said, twould be cumbersome...Not to mention the pine trees to support it....I think 18oz. twould be a good choice for a small coastie sail material..

But to be honest, my pyrate is a bit of a history buff; so to ask him for help, other then the address to this site, is a bit intimidating.

History Buff Ya say......I think you'll find most of here are History Buffs......I've never met one that wasn't willin' ta share everthin' he knows without the askin'....

Anyways....welcome to the world of Pyracy...it's a fun ride....and you'll meet some nice folks willin' ta help ya all they kin...Under the Black Flag, as stated is a great start, I still liked Disney's Treasure Island. There's lots of fun and Historical information out there.....As I said afore...Welcome Aboard and Enjoy the Ride and the new friends you'll meet....

Thank you again.

Yeah i can help u for Dardenells (Çanakkale Boğazı) :) i know that place.

I'll make sure ta give ye a broadsides when afore I set in.....

Welcome aboard....Maybe ye can help us through the Dardenells....

I does it cause I can. I'm an Historian at heart and trainin' ta be a teacher. I love this 1st person way of teachin' history. I ain't somebody what likes ta be a sterotypic pirate. I hate when someone say RRRR ta me..... I hate the "R" jokes...Been doin livin' History since 1975. Yes I stay in the field at night as well. I love escapin' the 21st century for as long as I can. It's what me and m'lady do for fun. Unfortunately Obamanomics is keepin us closer ta port than normal but there's a fare wind blowin' out d souff oer our shoulders, tides a changin', guess we'll set a corse and go.....

KFC Too...... Now that's some down home southern cookin'. Across from the Sphinx I guess it would be paw smackin' good instead of finger lickin' good.Yarrrrrrrrrrrrr.

My two schillings and nothing more.....Like Ransome says....At least it's not a walmart....That's what threatens Gettysburg and the Wilderness Battlegrounds

My friends, there seems to be an underlying current these days what just don't give a fig about historic pristine sights or hallowed grounds. I'm sure if enough people pitch a bitch, other suitable sites can be found for these necessary evil wind machines. I'm sure they can hide solar generation sites in the surrounding forests to do the same job and not ruin the serenity of this site. It takes having the huevos to stand against the machine and saying no...Progress doesn't have to be invasive on Landmarks...If we have no history to learn from, we'll keep making the same mistakes forever....Fight until they take ye down....Tis a worthy fight....ye might be surprised of the outcome...Ye Rebel Pyrate.....Iron Hand

KFC Too...... Now that's some down home southern cookin'. Across from the Sphinx I guess it would be paw smackin' good instead of finger lickin' good.Yarrrrrrrrrrrrr.

Well I read that Grenadiers were often among the tallest soldiers. Tall guys with tall hats looked imposing. Being 6' 3" I figured this would be appropriate I am even thinking of working it into my character's history as well. For now, it will either be grenadier or marine. I like this a good bit. I have also found some images of Grenadiers without the giant miter cap.

I've heard the "Grenadiers being the tallest" thing widely touted in Rev-War, F&IW, and War of 1812 circles... So I do tend to believe it, even though I have yet to see (likely because I haven't thought to look) any period sources that validate it.

While I don't like the super tall mitre hats, I do like the Marine cap in the image you just showed. My problem is when I first started going down this road, it was almost impossible for me to find any really good info on period marines, and I was finding lots of good references to "Foote Guard" (infantry), so I just went with that as being the easiest (well the easiest that wasn't grenadier ). Personally, I think you would make a great Grenadier, and with your preference for fancier clothing, it would be a good look for you! That and I just think it would be really cool to have someone doing a good grenadier portrayal! (read as peer pressure! )

The one cool thing about doing soldier impressions, is that many of the items can easily be reused. When I finish my version two infantry uniform, I could likely also use it to pull off a marine impression with just a different hat, and maybe a few other accessories. The Grenadier would require a new coat and hat (and maybe waistcoat too) which is a fair bit more work, but still much less than making whole new outfits.

And that image of the Grenadier with the yellow facing is actually a lot cooler looking than the Blenheim Tapestry ones, it almost uses the "Marine style" cap...

So what unit and facing colours are you considering?

Not sure - Ivan Henry is England born, Boston resident, shop owner turned privateer. I have not decided if i want to work a pre-move to the colonies stint in the military or a post-move thing. So my unit colors would probably be driven by location. What do you think? It would be a little useless though to do a unit that didn't see action in the Caribbean or the early Colonies. I would look really lost and literally out of place at any reenactment...

I've stood in Line of Battle against Grenadiers and fusiliers. They are big and Scary....Ya got to realize that hat adds a good 12 to 18 inches in height. In a day when the average enlisted man was 5'2" and yes they were 6' or taller for Grenadiers, that's almost 3 foot taller than most soldiers. i had a video of meself facing them holdin' me video cam....and I was shakin'....i don't scare easy either....

I do the Star of the County Down meself. Learnt it from Alex Beaton. His version sounds moreScottish naturally but I like this version by the Rovers just as well.

It can only be blamed on one person.

So there I was, mindin' me own business. When Oliver Sudden (that's a friend of mine) buys me a beer, whilst sitting next to the nefarious scoundrel, Robb... err, Hurricane.

We had been pillaging together once or twice, I noticed there was something about him that was unique amongst even other pirates. He was trubble with a capital "T" and a lot of "rubble." He liked to stir things up. Very piratey.

So there I sat, having just finished the last gig with my previous band, witness to the end of one era. Fate was about to step through the door.

Hurricane looks across the bar at me, and sez, "I have a proposition fer you. Two weeks in Key West. All you need to do is to learn the songs, [which I know you can do,] and wear a pirate costume, [which I know you have.] What say you, sir?"

I looked up at the ceiling and said, "Sounds interesting. Let me think about it."

Oliver reaches across and grabs me by the shirt: "Two weeks in Key West! Music! Pirates!!! What's there to THINK about??? Just do it!!!"

"You are right," I said. I turned back to Hurricane and replied. "I'm in."

Beginning of a new era. Nothing in myself or in my life has been the same since. Ah, the warm waters of the Caribbe... Adventures, rum, danger, love, fate, disaster, rum, hurricanes (4 of 'em,) music, more rum, sunsets that defy description, sailing, more rum, pillaging and much fun, frolicking and inspiration...

"Pirate, that's in yer blood mate, and ye'll have to square with that someday."

I ashure you....... my interest is purely Monetary

Well my name be John. No big surpise there. David Sons be my middle and last name.

Wonder why yer parents didn't name ya Harley.

My given name is Terry......When I asked me Dar, why they gave me that name, he said there was a popular comic strip named Terry & the Pirates and he liked the name...Ironic isn't it.

By the way Rumba.....Nancy was a very popular name during the colonial days...

Nay it bees a Museum of Natural History in Gastona NC.

www.schielemusum.org

Exhibit and events

http://www.youtube.com/watch?v=JPKDfMbYQ4c&feature=related

Last Days of Blackbeard

Thursday, June 3, 7 PM

Pirates ....The Game Show

June 12 -August 22 , Monday -Friday, 10 AM

Pirate Movie Mondays

June 12 - August 22 , Mondays 2 PM

The Sailing Master of The Black Rose speaks of the Mysteries of his Trade

Thursday, June 24, 7 PM

Knot a Thing ...Knot Tying for Pirates

Sunday ,July 4 1-3:30 PM

Pirate Invasion

Saturday July 17, 9 Am to 5 PM

Sunday July 18, 1-5 PM

Buccaneer Ball

Saturday, July 17, 7 PM

The pirates have taken over and ready to party !

Enjoy an evining of food, music and merriment with the invading horde. Costumes optional fun guaranteed.

$30 person/ $50 per couple / Members

$35 person / $60 per couple / Non-Members

Call 704-836-0020 for advance tickets.

Thankee Sir fer the Information. Wish I be on the Atlantic side...

LMAO! Gives a WHOLE new meaning to SQUARE RIGGED!

~Lady B

Good one That....Lady B

http://www.youtube.com/watch?v=8as6VYNZEZY&feature=player_embedded

Opening day at the new exibit

OK Bright....I'm gonna be the Dumb one and ask.....Is this museum dedicated to Blackbeard? I ne'er heard of it...news takes awhile ta travel round the Horn ,Ya know.

Seems like a nice place....Tell us more.....Please

Growing up we made them smaller about the size of Whopper that what was carried for lunches to school or out on the fishing boats, etc. When I have the time I make some that size now and freeze them to warm up later in the toaster oven; they are the right size to just pick up and eat since they come out solid and not runny.

(this is for one batch) that is for one double crust pie you do need to double it for the two pies. Sorry if I didn't make that as clear as I should have.

I reread the instructions, and I think I just missed the note at the beginning....Not enough Rum in me I guess.....Anyhoo.....awesome pie.....

Have had a lot of requests for the recipe after folks have eaten my pies at events so here it is:

Scottish Meat Pies

Prepare piecrust for 2 double crust 9"pies (this is for one batch)

Ingredients

* 2 cups all-purpose flour

* 1 teaspoon salt

* 1 cup shortening

* 1/2 cup water

Directions

1. In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half, and shape into balls. Wrap in plastic, and refrigerate for 4 hours or overnight.

2. Roll out dough on a floured counter. Don't over work it. Use as directed in pie recipe.

Footnotes

If necessary, use a little less water than called for in recipe.

PREHEAT OVEN to 375 F

Filling;

Finely chop about 1 1/2 lbs. of yellow onions

shred 2 lbs of potatoes

1 1/2 lb of ground beef

1 1/2 lb of ground pork or mild sausage

2 tbsp of Montreal Steak Spice

1 tsp of fresh ground black pepper

Place the filling ingredients into a large mixing bowl and combine until well blended. divide into the prepared crusts and cover and pinch the tops closed.

place pies into the oven with a bit of foil over the outer edges of the crust (remove foil after 45 min.) and bake for 1 1/2 hour or until the crust has turned a golden brown. Makes two 9" pies

Each pie makes about 8 servings and can be kept and reheated for up to about week in the fridge or frozen wrapped in a freezer bag. Enjoy them!

Join those with a nice bowl of spring greens with olive oil and balsamic vinegar, a sprinkle of grated Reggiano/Asiago cheese and a good porter or stout, you'll have a meal fit for the gods.

I sometimes enjoy them with a bit of HP sauce or A1 if you can't get HP.

Just got through eating my First pie from your recipe.....me and the wife both had Bakers for Gran dars and I feel for two pies...double yer crust ingredients...turned out flakey and wow do we have ideas...I cubed the taters rather than shredded and I'm gonna add carrots maybe gravy, maybe peas,and cheese to the next one. The crust recipe is spot on...nice and flakey...Thank Ye Callenish...

I'm glad that someone else is bugged by peace tying. I can see it for Ren Fairs where anyone can walk in with a weapon but I can't see it for registered participants - especially at events where I can carry black powder weapons.

Mark

one of the midwest faires doesnt allow weapons of any kind, except repo guns. None, nada. and they will take them away from you. The reason? Someone drunk grabbed a knife off of someone's belt and cut the owner in the stomach. 5 seconds and their insurance took a huge hit. Even perfomers can only have weapons as needed. And you sign a big waiver if you do need them for a show. I dont agree with it 100% but I've seen enough crazy/drunk patrons to know crap happens. Took a whip from a 13 year old just before he hit someone with it, and just this weekend reprimanded 2 20-year olds for sword play on a sidewalk at a faire. seriously... sigh

That's one of thereasons I refuse to sell whips or cat o nines. Only people with common sense should own them, and I haven't the time to give IQ tests.....

I was raised on meat pies and have a scottish bakery in Brick NJ. You can get HP sauce in like a gallon size!

I'm cookin meat pies as we speak....I found HP on the internet in small quantities as well....I'm substituting sauces...Will let ye know how it tasted....

It's raw like you'd put into meatloaf..........Mickey, I get it at my local supermarket ...you may be able to find in in one around you like Giant Eagle or Kroger

Why Thankee Sir.

Why not.......

For Patrons ( the pay to enter kind)

1)DO read up a bit on what pirates were all about - easy enough on-line or at library

2)DO Feel free to ask relevant questions of re-enactors or other patrons in kit.

3)DO Go with the idea of learning something

4)DO Be open to hearing different types of music that you may not be familiar with.

5)DO bring lots of $$$, these events arent free

6)DO wear pirateyest garb, it will make you feel like part of the fun.

7)DO peace tie or otherwise comply with the events weapons policy

8) DO bring a soul catcher ( camera) there will be lots of opportunities

9) DO Drink a LOT of water, keep hyrdated

10 DO bring a sense of humor - pirates and sailors have a very rough, sometimes coarse idea of fun.

DONTS

1) DON'T expect to cross the rope into the encampment unless invited by someone in charge

2) DON'T ask questions about POTC or Capt Jack - trust me, you don't want to do this

3) DON'T over imbibe if alchohol is present - no one wants a sloppy pirate!

Glad ya mentioned it: Don't come aboard unless invited in.

Don't drink me rum lest I offer it.

If ye show up at mealtime; bring food

Please respect all our hard work

We don't respond well to Arrrrrrrrrr I prefer woubleuuuuuuuuu

Iffin' yer too big for a chair, sit on a trunk, I made em that way

Don't leave yer modern crap layin' around Iron Hand's camp,

at least in plain sight, I'm kinda wierd bout that.

Have had a lot of requests for the recipe after folks have eaten my pies at events so here it is:

Scottish Meat Pies

Prepare piecrust for 2 double crust 9"pies (this is for one batch)

Ingredients

* 2 cups all-purpose flour

* 1 teaspoon salt

* 1 cup shortening

* 1/2 cup water

Directions

1. In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half, and shape into balls. Wrap in plastic, and refrigerate for 4 hours or overnight.

2. Roll out dough on a floured counter. Don't over work it. Use as directed in pie recipe.

Footnotes

If necessary, use a little less water than called for in recipe.

PREHEAT OVEN to 375 F

Filling;

Finely chop about 1 1/2 lbs. of yellow onions

shred 2 lbs of potatoes

1 1/2 lb of ground beef

1 1/2 lb of ground pork or mild sausage

2 tbsp of Montreal Steak Spice

1 tsp of fresh ground black pepper

Place the filling ingredients into a large mixing bowl and combine until well blended. divide into the prepared crusts and cover and pinch the tops closed.

place pies into the oven with a bit of foil over the outer edges of the crust (remove foil after 45 min.) and bake for 1 1/2 hour or until the crust has turned a golden brown. Makes two 9" pies

Each pie makes about 8 servings and can be kept and reheated for up to about week in the fridge or frozen wrapped in a freezer bag. Enjoy them!

Join those with a nice bowl of spring greens with olive oil and balsamic vinegar, a sprinkle of grated Reggiano/Asiago cheese and a good porter or stout, you'll have a meal fit for the gods.

I sometimes enjoy them with a bit of HP sauce or A1 if you can't get HP.

Just a stupid question here Callenish....Is the beef and sausage cooked before adding into mixture?....I'm sorry for the naivite of this inquiry, I just never had made or even eaten this delicassy....Sounds great though, and I don't wanna screw it up....Thank Ye, Sir