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smiths who developed them and the Kentucky settlers who relied on them. In time, though, the long rifles were made by local gunsmiths throughout the Shenandoah Valley.
Also in these woods, then, according to past accounts, were wild buffalo, panther, wolf and fox but these were soldom sought for food.
Today, because of managed hunting seasons and wildlife control measures, game is once again plentiful here and many Rappahannock people use it as a major meat source.
Alice Beahm of Washington who says she has “cooked my share of deer meat, but mostly by feel and taste” makes a Barbecued Venison Roast. First, she soaks a small roast overnight in salt water, changes the' water and- brings the meat to a boil. Then, changing the water once again, she boils it until nearly tender. Next, either on top of the stove or In the oven, she places the roast in a heavy, covered pot and adds tomato juice, chopped onion and celery, and barbecue sauce to cover. She cooks this covered until the onions and celery are
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