I admit it, I sometimes make wimpy bows. Worse yet, I usually do it on purpose. It was not always that way to be sure. Back in about ‘98 I tillered my first Osage orange bow from a green stave. It shot quite well, drawing perhaps 50 pounds. After it had cured for a year or so, I could barely bring it to anchor. After shooting a couple of fish with it, I am now content to keep it as a valued reminder of those early attempts at bow-making and rarely shoot it anymore. At six feet and 240 pounds I am no wimp, but I am not young anymore either and struggle against degenerative ailments.
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"No compound shooter could ever do that!” Joe exclaimed after seeing Jesse shoot a wild hog in the lungs while on the run after being charged. Just a few seconds ago, the wild hog had stared Jesse down, sizing him up and getting ready to cut him good with those razor sharp hooks they are so famous for.
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Sunlight filters down through Russian olive branches, lending light and shadow to the buckskin-clad hunter concealed in the thick tangle of brush along the riverbank. The tip of an antler is barely visible in the dense thicket off to his left. His arm muscles are slowly weakening as a drop of sweat slides down his face on this late September evening. The bow in his hand is growing heavier by the second and, at full draw, the longbow soon becomes overwhelming. Even with months of practice and thousands of arrows shot before season, he is soon going to have to let off if the buck doesn’t move.
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By Jonathan Hall
Dating back to prehistory with bows like the Holmegaard, elm is an established bow wood, perhaps more so than my usual choices of Osage, Yew, and Red Mulberry. Elm makes bows, and by many accounts it makes very good bows. I was curious to try something different, and decided to give elm a try.
After some online inquiries, I was contacted by a local gentleman who just happened to have some elm for sale, and a meeting was set up. My fiancée, Mary, accompanied me on a pleasant Sunday drive into the western frontier of our state.
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April/May 2015 Edition in this issue:

Third Turkey Time by Rob Sager

Far East Pig Hunt
By John Borgeson

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