Dennis Boyle, Pat McLaughlin, and Don Hulslander,
of Ft. Myers and Cape Coral, Florida, with Dennis's first bear. Dennis took this bruin at 6:10 p.m. on the first day of his hunt. Both Don and Pat were to fill out in the next two days. . |
Pat McLaughlin, (and Ron)
with Pat's first bear. Pat had his bear meat prepared in Timmins for his flight back home. Mmm-mmm Goooood!!! . |
Dr. Tim Warise,
(Waiting for a picture) bagged his bear on his first Ontario Black Bear hunt and says: "I really, truly enjoyed my hunting experience due in large part to the beauty of your country! I
can't wait for next year! It was a spiritual experience. . |
Laura and Hunter Don Hulslander, working on Don's 200# bear.
Laura was cook during the first week of our hunt. She returned to University for her third year.
Laura also has plenty of experience skinning, and can prepare a hide 'quick's a cat can catch yer eye.'
Don writes of his trip... "Thank you, thank you, thank you! What a great hunt; it was interesting, enjoyable, and intense.
I would definitely recommend your hunt. It was also a learning experience on tracking."
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Lise Lemire,
our camp cook, provided us meals with a French Canadian. And she was always there with a Thermos of coffee at the skinning table. Thanks, Lise!
Always pleasant, and interested in the activities of the hunt, Lise came out with us to help bring in Walter Hines' bear.
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 Walter Hines
working at salting down his hide. The hide measured 6 feet 7 inches in length, and 5 feet, 11 inches in width.
We salt most hides, unless taken late in the hunt. In that case, we freeze the hide along with the meat. 8 hours gives us rock-hard steaks and roasts, ready for the trip home.
Using a collapsible cooler, designed like luggage, with tow-handle and wheels, keeps things cool for several hours. This year, butchered bear made the trip to Florida in top shape.
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