Innehållsförteckning för Winter 2020 från American Frontiersman

Some folks have a tendency to go into a human form of hibernation during the winter months. But those people certainly aren’t readers of American Frontiersman magazine. Not by a long shot! In fact, we see ourselves, and our valued readers, as being no different than this issue’s cover painting by David Wright, appropriately titled “The Hivernant.” Hivernant is a term derived from the French word for winter. As Wright put it, “During the American fur-trade era, a hivernant loosely meant one who wintered in the mountains. These were the hardiest of men who stayed in the mountains year-round on their never-ending quest for furs.” How hardcore were they? “Some of them stayed for years on end, took Indian wives and even lived with Indians.” The only way to live…

As a modern-day trapper trying to adhere to the bygone mountain-man ethos of using every part of a harvested animal, I decided to create some useful items out of the glut of raccoon hides I bagged last season. I wanted to learn from folks who had the knowledge and experience to craft with hides in a historically correct manner. So, I traveled to the famous John C. Campbell Folk School in the mountains of North Carolina for its Intergenerational Week. During this week at the Folk School, fathers and mothers are paired up with their sons or daughters to take classes together. I signed up for a class with my son where we both learned from two veterans of many historical reenactments and rendezvous events: Linda “Sunshine” Prejeant and Billy…

Few artists have the ability to capture the Big Sky, the high mountains, the pure raw essence of the 1800s West and blend it on canvas with the men and women forged of steel, grit and leather who carved out their lives there. One friend and contributor to American Frontiersman was able to share the early pioneers’ vision, their untamed spirit and the very air they breathed within the vast scope of such a grand place. His name was Gerry Metz. Gerry passed away on December 16, 2018. He was 75 years old. Born and raised in Chicago, Illinois, he moved to Scottsdale, Arizona, in 1971, and two years later, Gerry devoted himself to becoming a Western painter and sculptor. For over 50 years, he traveled throughout the West, from…

IN a survival scenario, results are what matter. Fail to set a snare correctly and you risk going without dinner or, in the worst of times, even death. Various people around the world have faced the same eons-old survival problems, and although the ideas come from across the globe, each setup presented here was created out of pure necessity. Keep in mind that every trap won’t work every time. A firm working knowledge of a variety of traps and baits will grant an edge for survival in any terrain. Gather the basic knowledge, build on it whenever possible and survive! Remember that these traps are to be used in survival situations only, as killing animals that are out of season or protected is strictly illegal. SNARE101 A basic loop-snare design…

The old kerosene lantern hung in my parents’ garage, gathering dust. But when I learned that my grandfather had used it on camping trips, I determined to take it into the woods again. On canoe trips, I packed it between soft baggage and managed to paddle downriver without breaking the globe. Over the years, it provided a warm light for some memorable campouts. Transitioning from fuel-consuming open fires to efficient and portable light sources was a major step in the use of fire. Early lamps consisted of no more than a reservoir for oil, often rendered animal fat, and a wick. Glassblowing added protective globes to lamps, and whale oil eventually became the standard for quality lamp fuel. Then, everything changed in 1846 when Abraham Gesner distilled coal into a…

Where I live on the southern shore of Lake Superior, north of Lakes Huron and Michigan, winters are in fact colder and snowier than in most of Alaska. Meteorologists claim that it’s because the Great Lakes is a weather system unto itself, sucking down cold air from the Arctic and picking up great quantities of moisture on its way south. Whatever the science behind it, Whitefish Point receives an average 20 feet of snowfall each winter. It’s a snowshoeing mecca, and snowmobiling is a religion among the less physically inclined. But the most exciting snow sport, by far, is dogsledding. Known colloquially as “mushing,” dogsledding is the ultimate winter survival skill. With an average speed of about 7 mph, it lacks the white-knuckle thrills of NASCAR, but it’s also the…

When I thought of using a kayak for anything besides paddling in the water, I was intrigued. Kayaks are designed to be stable enough to stand up in and fish from, to handle questionable conditions and, as I now know, to facilitate duck hunting. I had to learn more and experience duck hunting from a kayak for myself. So, I reached out to my good friend Mike McKinstry at “Bassquatch Hunter TV” and loaded up for our first-ever kayak duck hunt. Gearing Up We quickly learned that, as with most hunting, we needed to become invisible to be able to get any birds to even come close to our spot. I relied heavily on Mike to make the kayaks as close to invisible as possible. He was able to get…

Ingredients • 1 venison round steak • 2 Tbsp. flour • 1 tsp. dry mustard • 1 tsp. ginger • 1½ tsp. salt • ¼ tsp. pepper • ½ cup onion, chopped • 1-1/3 cups boiling water • 1 cup milk Directions Pound dry ingredients into both sides of the steak, then brown it in 2 to 3 tablespoons of oil. Add onion and water. Cover and cook very slowly for 1 to 2 hours. Remove it and cut it into serving-sized pieces. Stir milk into the remaining liquid to make gravy. Return the steak to the pan to serve.…

Ingredients • 2 pounds venison stew meat • ½ cup flour • ½ tsp. salt • ¼ tsp. pepper • ½ tsp. paprika • 1 large onion, chopped • 1 to 2 cans diced or stewed tomatoes • 4 to 5 potatoes, peeled and cut into chunks • 5 to 6 carrots, cut into large chunks • Turnips, whole mushrooms (optional) Directions Cut meat into 1-inch cubes and place in a bag with ½ cup flour, plus salt, pepper and paprika. After shaking the bag to coat the cubes, brown them on all sides in 1 to 2 tablespoons of oil in a Dutch oven or large pot. Add the chopped onion and cook a few minutes until soft. Add a can or two of tomatoes. Simmer on low…

A great source of information for turning discarded tin cans into useful objects is Bernard S. Mason’s excellent book, Woodcraft and Camping. Besides being a well-illustrated source on woodcraft pursuits in general, this book details the making of frying pans, stoves, buckets and the like from food tins. The book may give you ideas about how to use these objects as survival items, even if you don’t have a lot of tools available with which to modify them. Nonetheless, even an axe can be used to make the holes and other minor modifications necessary to turn these durable discards into practical objects to improve your survival odds. Sometimes, they can be used very effectively with no modifications at all. Some common uses include: • Cooking pot/boiler • Stew and frying pans • Nesting…

Flint knapping isn’t as simple as getting two rocks and using one to chip away at the other until it looks like an arrowhead or spearpoint. Here are a number of terms that will help you understand flint knapping. • Abrading: After removing flakes from an edge of a pre-form platform, the edge is dulled by abrading for percussion or pressure flaking to strengthen it to withstand further removal of flakes. • Bi-face: A piece of flint (spall) that has been knapped or flaked on both sides. • Centerline: The imaginary centerline of a pre-form platform as viewed from the side or blade’s edge. • Conchoidal Fracture: The way in which stones used for flint knapping fracture when struck. Shockwaves from the point of impact travel through the stone in a cone shape (called…

Aclim8 Combar Pro Made for adventurers and outdoorsmen, this heavy-duty multi-tool features a hammer, a folding axe, a spade, a knife and a saw, all in one durable unit. (aclim8.com) Federal Syntech Bulk Buckets Federal is now offering 250- and 500-round buckets of 9mm, .40 S&W and .45 ACP ammo from its Syntech TSJ line, which uses a polymer jacket to eliminate fouling and splashback on steel targets. (federalpremium.com) TOPS Poker TOPS’ Craig Powell designed the Poker to be a cross between a last-ditch defensive blade and a general-purpose EDC knife. It’s 6.88 inches long with a 2.5-inch blade made of 1095, 2.5-inch blade of 1095 carbon steel. (topsknives.com) American Buffalo Sowbelly Stockman Part of the American Buffalo Knife & Tool Company’s Roper series, the new Sowbelly Stockman features…

In some mountain-man reenactor circles, the historical correctness of the ubiquitous coonskin hat is often a subject of controversy. Some fur-trade-era historians point out that even Benjamin Franklin was depicted wearing one on a trip to Europe. Meanwhile, the stricter-minded “stitch-counter” reenactors indicate the lack of hard evidence to support a raccoon-fur hat ever being part of 1830s dress. Nonetheless, there are period journals and artistic depictions that describe the trappers meeting at the rendezvous wearing “hats of various animal hides.” We decided to transform one of the raccoon hides we trapped, fleshed and tanned last season into a “face and tail” hat by following this procedure. 1. Make a four-piece pattern out of paper consisting of a circular crown and headband with the headband split into one long piece…

The year 2019 marks the 135th anniversary of George Washington Sears’ book Woodcraft and Camping. The work has been in continuous publication and has influenced countless generations of outdoors-men since it was first published in 1884. Writing under the pen name “Nessmuk,” Sears has been a household name in the bushcraft community for decades, and his ideas about camping, hunting and fishing are still debated to this day. For years, I’ve been engaged in these same outdoor sports, and I’ve also been a historic reenactor and living historian for about 40 years. As I get older, I find myself no longer interested in fighting battles and attending mass events. Instead, I’ve become interested in period hunting and fishing techniques, dressing in period clothing and using period firearms and equipment. The…

All trappers have a little bit of scientist in them, and sooner or later they get the itch to try formulating their own baits and lures. There are many reasons for wanting to learn this art. Part of it, I think, is the feeling of accomplishment—knowing that you created something that attracts critters to your sets. It’s similar to how fly fishermen feel when they’ve caught trout on flies that they’ve tied themselves. It adds depth to the overall experience. Making good baits and lures is a craft that can take years to perfect. It also seems to be one of those topics that the more you explore, the more you find to explore. Much of that has to do with the literal thousands of scents available from all over…

“A Good Day’s Hunt” By David Wright “The Spirit of America” By David Wright The American frontier, wherever its wild borders were at a given time, was fraught with danger. And for frontiersmen and explorers who were often solitary in their travels, it could be a very lonely place. The combination of peril, isolation and the need for four-legged hunting partners is likely one reason so many well-known characters of the period were dog owners, if not dog lovers. Take Daniel Boone, for instance. While history doesn’t tell us any of the names of the famed Kentucky explorer’s dogs, he was regularly surrounded by a variety of different breeds of hunting canines. Boone’s dogs were so important to his way of life that they’re even depicted with him in a…

The yard-sale corn-stick pan was in the worst shape of the three items I bought. It looked like a potential candidate for sandblasting. However, I had a large container of Evapo-Rust that I intended to use on a number of tools on the farm, so I tried it on the cast-iron corn-stick pan. I followed the directions and let the pan soak for 30 minutes, then I used a scrub brush on it. The rust came off with less effort than was expended on either of the two skillets. I should not have been surprised when the rust came off as it did, because Evapo-Rust is designed to remove rust from iron. It’s currently used by the U.S. military, FBI, gunsmiths, forensic labs, farmers and many others. It’s also biodegradable,…

The deer scratching an ear with its hoof had no chance. A quarter-mile distant and a bit upslope, the rifleman gently pressed the trigger. The barrel hopped, lifting the bipod, jarring the image in the glass. Before the report could reach the animal, it fell. My pal is a good shot—his rifle prints pill-sized groups. He’d settled into a pocket in the grass while dawn slept. The kill was efficient and humane. The bullet ruined no venison. But that hunt was a tad clinical for me. So, the next week, I prowled the ragged margin of an oak-studded creek, rolling my feet carefully at each step. Shrinking wet ribbons of snow had softened the litter. Still, deer hear well, and the cover would deny me a view until I was…

Ingredients • 1 lb. venison, ground • 1 onion, chopped • One 16-ounce can diced tomatoes • One 17-ounce can corn, undrained • 1 cup sour cream • 1 cup corn meal • 1 small can sliced ripe olives • 1½ tsp. salt • 1 Tbsp. chili powder • ½ tsp. cumin • 2 cups shredded jack cheese Directions Heat 2 tablespoons of butter or olive oil in a skillet. Add venison and onion and brown. Then add the other ingredients, except for the cheese. Stir thoroughly. Cover and simmer on low heat for 20 minutes. Sprinkle with cheese and serve with tortillas.…

John Wesley Powell, usually a man of cheerful disposition, was in a bad mood, perturbed. He had been traveling for weeks down the canyons of the Colorado River, bouncing among rocks and boulders, braving whirlpools and relentless heat, and naming the geographic features he encountered—for Powell was the first white man to see most of them, and certainly the first white man to travel the length of the untamed Colorado in a narrow-keeled boat. Now Powell and the members of his geographical survey party were in the heart of the Grand Canyon, beached at the point where a small, crystal-clear stream flowed into the river. He wrote in his journal on that day, August 16, 1869: “The Colorado is never a clear stream, but for the past three or four…

I you look through the thick print catalog of John C. Campbell f Folk School classes, you’ll likely come across several courses taught by the talented and charismatic Billy Whitefox. Billy is already well known as one of the most knowledgeable sources of Native American music and old-style dance. As a Southeastern Muscogee Creek tribal member, he brings personal experience and expertise to river-cane flutes, which the Creek are masterful at crafting and playing. He has a long discography of award-winning flute music and is a go-to source for players looking to learn or enjoy traditional Native American music. In 2005, Billy won the Nammy (Native American Music Award) for Flutist of the Year. At the Folk School, Billy teaches a weeklong class in Native American flute playing where students…

Snaring winter beaver under the ice is the most efficient and effective means of catching the aquatic mammals for their fur, according to veteran trapper Ken Luedtke, who is a rural resident of Michigan’s Upper Peninsula. He catches up to 400 beaver every winter using this method. The number of beaver Ken catches with snares is about three times as high as when he was using Conibear traps under the ice. Besides their effectiveness, snares are much lighter, more compact and easier to carry than metal traps. “Why carry heavy metal traps when you don’t have to?” Ken said. And if you’re interested in switching from bulky traps to lightweight snares for catching winter beaver, this veteran trapper has quite a lot of advice. Ken recently put on a demonstration…

One thing I’ve learned about formulating baits and lures is that quality ingredients aren’t cheap. There are no shortcuts, and you often get what you pay for. With all this in mind, there are some ingredients that you can make in your own backyard for very little money. DEFINITIONS: If you glance at a list of lure ingredients, you’re likely to see words like “essence,” “tincture” and “extract.” Used as a noun (“honey essence,” for example), essence and tincture are synonyms. They both encapsulate the spirit of the thing but not the thing itself. So, honey essence possesses the scent and herbal qualities of real honey minus all of the sticky goo. Any ingredient listed as an essence is also a tincture. Here’s where things get tricky. All tinctures are…

This little stove is a great addition to a bug-out bag or for day hikes or lightweight backpacking. While not for use inside a tipi or tent, the 12 Survivors stove is great for heating water or cooking on the trail using small twigs, pine cones and just about any other burnable organic material you can find while traveling in  the backcountry. Weighing only 15 ounces with the carrying case, this stove will boil a liter of water in 12 minutes after you take the one minute necessary to assemble it. It’s extremely durable and easy to clean, and you don’t need to pack in any fuel. (12survivors. com )…

IT isn’t known when humans first hit upon the idea of using dogs as draft animals. By the time Caucasian Russians made first contact with the Yup’ik and Inupiaq peoples of the Bering Strait region in 1732, the dogs we know as huskies had been in service for thousands of years. The Northern tribes became best known for using canines as draft animals. Like most aboriginal peoples of North America, traditional Eskimo tribes were nomadic, moving with the seasons and the changing availability of foods brought on by seasonal changes. During the summer months, tribes stayed near forests and waterways. Their dogs kept watch over villages, pulling sledges of caribou and moose meat when hunters were successful, and keeping wild animals from raiding food caches. In spring and autumn, tribes…

When it comes to cooking on fishing and hunting trips, I have a new best friend that does just about everything in the camp kitchen except cut the firewood and make the coffee. On these trips, the two-piece Lodge Cast Iron Cook-It-All replaces my 14-inch Deep Camp Dutch Oven and one or more of my skillets, which saves space and weight when packing everything for the next adventure. After a year of using the Cook-It-All in a variety of camp situations, it has earned a permanent spot in my camp kitchen gear. The kit includes two multi-purpose cast-iron pieces and removable handles, providing a grill, griddle, skillet, Dutch oven and wok all at once. The Cook-It-All weighs 29 pounds, which is the same weight as the 14-inch Deep Camp Dutch…

I was 10 years old when I learned the fundamentals of butchering a duck. With minimal plucking and a quick skinning, I could unveil two slabs of breast meat in under a minute. Removing them took even less time. It was clean and simple butchering. Like most duck hunters, this is the only way I would process my birds. But I’m now embarking on a campaign to end the “cut out the breasts, chuck the rest” plague. This method is great only if you’re content with wasting pounds of quality meat every year. I’ve been stricken with guilt and now, to save other duck hunters from the same regret, I’m sharing a neglected truth. One of the greatest treasures of duck hunting is often one of the most disregarded. It’s…

Ingredients • 1 pound venison, ground • 1 red or green pepper, chopped • 1 onion, chopped • 1 to 2 Tbsp. chili powder • 2 tsp. ground cumin • 2 cans diced tomatoes (regular or with green chilies) • 1 can black beans, drained and rinsed • 1 can pinto beans, drained and rinsed Directions Brown the venison in 1 to 2 tablespoons of oil. Add the onion and pepper, then sauté until softened. Add the other ingredients and simmer for 30 minutes to an hour. Serve over corn chips and top with cheese and avocado.…

Ingredients • One 3- or 4-pound venison roast • 1 to 2 Tbsp. olive oil • 1 large onion, sliced thickly • ½ tsp. salt • 8 peppercorns • 8 whole allspice berries • 5 to 6 carrots, cut into thirds • 5 potatoes, halved or quartered Directions Remove the fat, if any, from the roast. Brown on all sides in olive oil in a Dutch oven or on the stove in a large pot. Add the onion slices with the salt, peppercorns and whole allspice berries. Do not add liquid. Simmer on low for 2 to 3 hours depending on the size of the roast. Add quartered potatoes to the sides of the roast and big chunks of carrots on top. Make sure to put the potatoes in first…

A student of primitive skills and survival techniques, James Gibson was attending a regional Native American powwow near his home in Knoxville, Tennessee, when he saw a display of arrows, spears and knives with stone points. Being a bowhunter and practitioner of primitive skills, he was naturally interested, so he visited with Phil Davis, the artisan who did the flint knapping. Not long thereafter, Gibson was invited to Davis’ home to learn more about the ancient art. “Phil was very knowledgeable and patient and really helped me get started quicker than if I had tried learning on my own,” Gibson said. “We became great friends and still are to this day. Right after spending time with him, I started going to all the knap-ins I could find, trying to learn…

Last winter, my wife, Becca, learned of a folk medicine we hadn’t known existed. According to several online sources she referenced while studying it, this folk medicine has been credited with killing cancer and providing various other health benefits. Initially a bit skeptical, I eventually agreed to take her into the Wisconsin forests to conduct a search for this too-good-to-be-true holistic remedy. The object of our pursuit? The chaga mushroom, which doesn’t resemble a typical mushroom at all. We split up and combed the woods, carefully examining every birch tree we encountered, as she learned that it most commonly occurs on birch. Within minutes, a high-pitched commotion signaled that she’d already made a find, so I made my way over to her location. Sure enough, a blackish mass was 12…

Some folks grind chaga like coffee and then steep or cook it, but you don’t have to. “I like to chunk it up into about a handful of 1-inch pieces, and I use about 1 ounce to 4 cups of water depending on how much tea I intend to make,” Kelly Keyser-Millar said. “I bring the water to a gentle bubble, then allow it to simmer for about 45 minutes to two hours depending on preferred strength. “You can strain the chunks out, dry them and use them again five or six more times,” she shared. “Over time, they’ll become weaker because you’ll have pulled most of the constituents. I leave a pot of it on the back of my stove, and I always just add a little more water…