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Rare - 1857 Tabatiere Breech-loading Shotgun
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1857 Tabatiere Breech-loading Shotgun
Frequently known as “Zulu”.
Own the original!
This is a legitimate antique and not a reproduction.
Here we present a Tabatiere Breech-loading Shotgun, frequently known as “Zulu”. The origin of this shotgun is an interesting one. Originally, this was an 1857 French musket. Soon after they converted these muzzleloaders to breech-loaders, using the Snider system, so that they became known as the System 1867. They were used in the Franco-Prussian War in which the French were defeated. By the end of the war, the French decided that the converted muskets were unacceptable and once again updated their arsenals, this time with the 1874 Gras. Being that there was no military use for these surplus guns as they were, a Belgian gunmaker, Bertrand & Fils, had the idea to convert these (for a second time) into shotguns.
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** Do not confuse them with "cap keepers"! **
This nipple cover is strictly that!
An air tight, weather tight cover that slips over an empty, uncapped #11 nipple, to seal it while traveling to/from your hunting area. Made of flexible plastic.
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Starling Proudly introduces our Plug-N-Play Ultimate Robby the Robot 2.0 Life Force LED and Sound Effect kit for 16" Masudaya Robot.
We go E/FX™ all the way with this Premium or Ultra Premium kit.
This complete Plug-N-Play kit features Robby’s blue voice box synchronized to
14 or 21 phrases provided by a high quality sound card.
Movie accurate blinking lights are included for Blue "Weapons Neutralizers"
as well as for high speed effect of Analyzer Disk "Alpha" and slow speed effect
"Beta" on Robby’s chest panel, 6 lights for Robby’s Head valves
and center head Gyro. ALL LEDS - NO FIBER OPTICS :)
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COMFORT FOOD RECIPES FOR WINTER
RECIPE ARCHIVES
BREAKFAST~LUNCH RECIPES
DINNER RECIPES
DESSERT RECIPES
Recipes For Every Occassion and Every Season.
Dinner Recipe: Seafood Boil on the Grill
Servings: 4
Taste of Home ~ Step by Step Detailed Instructions
I came up with these everything-in-one seafood packets for a family reunion, since the recipe can be increased to feed a bunch. The packets steam up inside, so open them carefully.
Recipe by: Allison Brooks ~ Fort Collins, Colorado
-
Ingredients:
- 1 package (20 ounces) refrigerated red potato wedges
- 2 salmon fillets (6 ounces each), halved
- 3/4 pound uncooked shrimp (31-40 per pound), peeled and deveined
- 1/2 pound summer sausage, cubed
- 2 medium ears sweet corn, halved
- 2 tablespoons olive oil
- 1 teaspoon seafood seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 medium lemon, cut into 4 wedges
- Optional: butter and chopped parsley
- Divide potatoes, salmon, shrimp, sausage and corn among four pieces of heavy-duty foil (about 18x12-in. rectangles). Drizzle with oil; sprinkle with seasonings. Squeeze lemon juice over top; place squeezed wedges in packets. Fold foil around mixture, sealing tightly.
- Grill, covered, over medium heat 12-15 minutes or until fish just begins to flake easily with a fork, shrimp turn pink and potatoes are tender. Open foil carefully to allow steam to escape. If desired, serve with butter and top with chopped parsley.
Preparation Instructions:
Breakfast Recipe: Crab Quiche
Servings: 8
Taste of Home ~ Step by Step Detailed Instructions
Chopped green onions and sweet red pepper bring a bit of color to this golden entree. The creamy filling features imitation crabmeat and Swiss cheese.
Recipe by: Taste of Home Test Kitchen
-
Ingredients:
- 1 sheet refrigerated pie crust
- 1 cup shredded Swiss cheese, divided
- 1/2 cup chopped sweet red pepper
- 1/4 cup chopped green onions
- 1 tablespoon butter
- 3 large eggs
- 1-1/2 cups half-and-half cream
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3/4 cup flaked imitation crabmeat, chopped
- Preheat oven to 450°. Unroll crust into a 9-in. pie plate; flute edge.Line unpricked crust with a double thickness of heavy-duty foil. Bake for 5 minutes; remove foil. Bake 5 minutes longer. Immediately sprinkle 1/2 cup cheese over crust.
- Reduce heat to 375°. In a skillet, saute red pepper and onions in butter until tender.
- In a large bowl, whisk the eggs, cream, salt and pepper. Stir in the crab, red pepper mixture and remaining cheese. Pour into crust.
- Bake for 30-35 minutes or until a knife inserted in the center comes out clean. Let stand for 15 minutes before cutting.
Preparation Instructions:
HOLIDAY TRADITIONS
You will find cultural variations on Christmas, New Year's, Thanksgiving, and other holidays, relating to traditions, stories, foods, events, games for the kiddies, and more. You will also find the origins to these various traditions.
*** Please feel free to email us information on your special traditions. We will be happy to add them to our site. ***
We hope you enjoy exploring the Holiday Traditions site.
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