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Sunday Shooting

We get together each and every Sunday at the Club Grounds for a meet and greet shooting session at noon year round , anyone interested in joining in call Mike (440( 227-6756 because things may change during the hunting season . chances are good we will be shooting no matter the weather Hope to see you there!

September News!

Not too long ago I stopped by an archery shop and asked the clerk for some 145 grain tips; he looked at me funny and said, "We haven't sold one of those in many years." As he looked at my heavy arrows he asked me, "What weight bow do you have?" I told him, "A long bow, 65 at 28." He replied, "A long bow! Do you know that you're part of a dying breed?" So on my way home I did some thinking about what the man said and what traditional archery means to me. Long ago archery was as popular as golf is today (and you didn't have to spend a week's pay for a bow and some arrows). All you needed was time and a place to practice. A safe place to get together to enjoy the sport you loved so much. This got me thinking about all the people I have met and the stories I have heard over the years about Geauga Bowmen's beginning. It's astonishing to think of all the time and effort that was put forth to get the club started; from finding the actual land to use, to building a clubhouse, and laying out a field course and suitable practice range. Consider the challenge of cutting in backstops, building stairs, carrying out heavy bails of excelsior, etc. Not to mention bow hangers, fireplace, picnic tables and bathrooms! A set of rules needed to be drawn up; events like the African Safari and an awards dinner at the end of the season were organized. But the best thing those old timers did for us was to pass on the tradition, the craft, and the memories to the next generation of archers! That is why the tradition lives on. See you at the next Club Meeting! (hint, hint J) ~Mike Ballash

Membership Info

For Membership Info. Call Mike 440 227-6756 or email at bowmofo@yahoo.com I will meet you on the grounds and give you the ten cent tour! Basically it is $75.00 for a single membership $100.for the Family ( we are a family oriented club)with no mandatory work! we are all voluntary with assignments,Membership has its benefits.Our range is open year round! come see what we have to offer.

2014 Shoot Schedule

Traditional Turkey ~April 12~13

Swap~and~shoot~ May~10~11

Native American Fun Shoot~ June 7~8

Camp ~and~Shoot June 28~29

Cook ~out~ Shoot Out~July~ 12~13

African Safari~ Tournament~Aug 9~10

Dog Days Shoot~ Aug 30~31

Deer Shoot ~Corn Roast ~Sept. 13~14

Club Pictures

If you would like to view more pictures of recent activities check out our Facebook page https://www.facebook.com/pages/Geauga-Bowmen/219230314771386

Deer Shoot & Corn Roast

Our Deer shoot 3~D tournament September 13th 14th 2014 is unique as it is the only shoot where you pick the steak you shoot from, the idea is you need to decide your own effective range, the blue(cub) steak is worth 5 points, the yellow(Trad)steak 8points, green (HUNTER) steak 10POINTS, and the number (pro) is worth 11 points, you get the points only if your arrow is inside the ten ring, if you are inside the 8 ring you get nothing if your arrow is out of the vitals you must subtract the points given for the steak you chosen. each station you must decide your best shot, once you decide to move up to a closer steak you can't move back, only forward, it may sound confusing at first,if given a honest effort you will realize your true effective range! Corn roast dinner and door prizes both days!

History lesson

Before the Battle of Agincourt in 1415, the French, anticipating victory over the English, proposed to cut off the middle finger of all captured English soldiers. Without the middle finger, it would be impossible to draw the renowned English longbow and therefore be incapable of fighting in the future. This famous weapon was made of the native English Yew tree, and the act of drawing the longbow was known as "plucking the yew." Much to the bewilderment of the French, the English won a major upset and began mocking the French by waving their middle fingers at the defeated French,saying, "See, we can still pluck yew! PLUCK YEW!" Over the years, some 'folk etymologies' have grown up around this symbolic gesture. Since 'pluck yew' is rather difficult to say (like "pleasant mother pheasant plucker", which is who you had to go to for the feathers used on the arrows for the longbow), the difficult consonant cluster at the beginning has gradually changed to a labiodental fricative 'F', and thus the words often used in conjunction with the one-finger-salute are mistakenly thought to have something to do with an intimate encounter. It is also because of the pheasant feathers on the arrows that the symbolic gesture is known as "giving the bird".

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Garlic mustard high in nutrients abundant in N.E Ohio

Garlic mustard (Alliaria petiolata) is a biennial flowering plant in the Mustard family, Brassicaceae. It is native to Europe, western and central Asia, and northwestern Africa, from Morocco, Iberia and the British Isles, north to northern Scandinavia, and east to northern India and western China (Xinjiang).[1] In the first year of growth, plants form clumps of round shaped, slightly wrinkled leaves, that when crushed smell like garlic. The next year plants flower in spring, producing cross shaped white flowers in dense clusters. As the flowering stems bloom they elongate into a spike-like shape. When blooming is complete, plants produce upright fruits that release seeds in mid summer. Plants are often found growing along the margins of hedgerows, giving rise to the old British folk name of Jack-by-the-hedge. Other common names include Garlic Root, Hedge Garlic, Sauce-alone, Jack-in-the-bush, Penny Hedge and Poor Man's Mustard. The genus name Alliaria, "resembling Allium", refers to the garlic-like odour of the crushed foliage.It is a herbaceous biennial plant (sometimes an annual plant) growing from a deeply growing, thin, white taproot that is scented like a horse-radish. Second year plants grow from 30100 cm (rarely to 130 cm) tall. The leaves are stalked, triangular to heart-shaped, 1015 cm long (of which about half being the petiole) and 59 cm broad, with a coarsely toothed margin. In biennial specimens, first-year plants appear as a rosette of green leaves close to the ground; these rosettes remain green through the winter and develop into mature flowering plants the following spring. The flowers are produced in spring and summer in button-like clusters. Each small flower has four white petals 48 mm long and 23 mm broad, arranged in a cross shape. The fruit is an erect, slender, four-sided pod 4 to 5.5 cm long,[3] called a silique, green maturing pale grey-brown, containing two rows of small shiny black seeds which are released when the pod splits open. Some plants can flower and complete their life-cycle in the first year. A single plant can produce hundreds of seeds, which scatter as much as several meters from the parent plant. Depending upon conditions, garlic mustard flowers either self-fertilize or are cross-pollinated by a variety of insects. Self-fertilized seeds are genetically identical to the parent plant, enhancing its ability to colonize an area where that genotype is suited to thrive.[4] Garlic mustard has been classified as Magnoliopsida. The leaves, flowers and fruit are edible as food for humans, and are best when young. They have a mild flavour of both garlic and mustard, and are used in salads and pesto. They were once used as medicine. and is pact with vitamins and minerals

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