November/December 2014 Features

My Bees...by Dave Beck

  • It all started with an article in Backwoodsman Magazine somewhere in the Spring of 2013. Someone had made a beehive of a style I had never seen or heard of before, it did not look like a beehive but I loved it. The more I looked, the more convinced I was that I could make one too. I had a bunch of scrap lumber left over from projects and from cleaning construction sites so to the internet I went.




Shaka Boola- A Traditional Match Ignited Firearm...by Ray Peppler and Bill Scheffey

  • While serving in the Peace Corps in Bida, Niger Province, Nigeria in the mid-1960's, Bill Scheffey gathered a collection of artifacts as souvenirs of the local culture. These included a weapon called a shaka boola (SHAK'a BOO'la). This native shotgun recently piqued the interest of Ray Peppler, USNR, an enthusiast of long standing for vintage firearms and black powder in particular.



A Simple Neck Knife...by Zachary Gibbs

  • Recently, I was reading through some earlier BWM issues and came across an interesting excerpt in the 'Notes to Charlie' section. A man by the name of Carl Tilley wrote in about a knife he made similar to this one. I would like to give him credit for sparking my idea of what to do with leftover blades from a knife with replaceable scalpel blades, so thank you for the idea! This knife, as the title dictates, is very simple to produce and actually looks quite nice. Whether you are an experienced knife maker or you are a beginner like me, you will have a bit of fun with this knife, both making it and using it.


Home Canning Fish...by A. Brent Smith

  • I have been speaking with several folks who are interested in the subject of home canning fish. Their reasons for wanting to learn how to can fish range from pure interest, to being fearful about possible radiation contamination of the Pacific species they normally consume due to events in Japan. No matter what your reason, this is an interesting skill that may come in handy in the future. So, how do we get started?


The Olive Tree- How to Process Olives For Food and Oil...by Christopher Nyerges

  • Olives have been valued since ancient times for their fruit and their oil. Drought-tolerant, evergreen olive trees were brought to North America from Europe and they have done quite well here. Because of this they are widely planted in parks, along streets, on school campuses, and in housing complexes where a "California look" is desired.



The Kelly Kettle/Volcano Stove...by Randy Nolan

  • Have you ever been on the trail fishing or hunting and all you wanted was a hot cup of coffee, tea or soup, but it would take too long to get everything ready (setting up the stove, getting the kettle or pot ready, and finding a cup to put it in)? Well, I have a tool that can cut that time in half and use less items. It is called the Kelly Kettle, also known as the Volcano Stove.