Chuck Wagon

At the time of the sale in 1976, no one appears to have known the revolvers had been originally presented to General Grant during the Civil War. The elder Hatch began researching his carefully guarded treasures, and found some evidence of the cotton traders’ connections to Grant. When he died in 1987, the revolvers remained with his wife. Richard Hatch inherited the pair upon his mother’s death in 2013, and the pair remained hidden for several more years until they were put on display in Las Vegas in 2018. Now, for the very first and possibly last time, this pair of incredible Civil War presentation Remington revolvers with beautiful engraving by L.D. Nimschke and grips carved with busts of General Ulysses S. Grant are publicly available at auction at Rock Island Auction Company’s May 13-15 Premier Firearms Auction where they are estimated to sell for $1-3 million.

H.W. Brands, The Man Who Saved the Union: Ulysses Grant in War and Peace (New York: Anchor Books, 2013), 188. Ulysses S. Grant, Personal Memoirs of U.S. Grant Volume 2 (New York: Charles L. Webster & Company, 1886), 488-489. S.P. Fjestad, “General Grant’s Magnificent Set of Lost Remingtons” https://www.americanrifleman.org/content/general-grant-s-magnificent-set-of-lost-remingtons/ Howard Michael Madaus and Simeon Stoddard, The Guns of Remington: Historic Firearms Spanning Two Centuries (Dayton, KY: Biplane Productions, 1997). 46. Madaus and Stoddard, The Guns of Remington, 43-46. Rock Island Auction Company, Rock Island Auction May Premier Auction Volume II (Rock Island: Rock Island Auction Company, 2021), 122-127. R.L. Wilson, L.D. Nimschke: Firearms Engraver (Rochester, NY: Rowe Publications, 1992), 19 and 25. Nahum S. Cutler, A Cutler Memorial and Genealogical History… (Greenfield: E.A. Hall & Co., 1889),461-462. Fjestad, “General Grant’s Magnificent Set of Lost Remingtons.” Letter from Charles A. Dana to Edwin Stanton on January 21, 1863, printed in The War of the Rebellion: A Compilation of the Official Records of the Union and Confederate Armies, Series I, Volume LII, Part I – Reports, Union Correspondence, Etc. (Washington, D.C.: Government Printing Office, 1898), 331. Grant’s controversial order and his reaction to his father’s plans have been discussed at length in many articles and books, including Jonathan D. Sarna’s New York Times “Opinionator” piece “General Grant’s Infamous Order” from December 19, 2012. Ulysses S. Grant, The Papers of Ulysses S. Grant Vol. 7: December 9, 1862-March 31, 1863, ed. John Y. Simon (Carbondale and Edwardsville: University of Illinois Press, 1979), 328-329. F. & J. Rives and George A. Bailey, The Congressional Globe: Containing the Debates and Proceedings of the Third Session Fortieth Congress…(Washington, D.C.: Office of the Congressional Globe, 1869), 1592-1593. Buffalo Deviled Eggs One of my all-time favorite cook out foods is the Buffalo Deviled Eggs. It combines all the goodness of the classic deviled egg but spices it up some (literally). Ingredients - Eggs: Hard boil, cool, and slice them in half.

- Mayonnaise- Got to go with the Dukes.

- Dry mustard: Gives it the classic bite in your traditional deviled egg recipe.

- Hot sauce: For the extra buffalo spice, though you can adjust the heat level by using a little less, then adding apple cider vinegar to make up the full amount of liquid. I use Frank’s Red Hot.

- Crumbled blue cheese: Some gets mixed into the filling, then you can sprinkle more on top.

- Salt and pepper: Season to taste.

- Fresh parsley or dill: If you want to garnish them.

How to Make Buffalo Deviled Eggs Hard boil the eggs: Place your eggs in a pot, fill with water to cover eggs. Bring to a boil, cover remove heat for 10 minutes. To cool place eggs in a bowl of water with ice and then run water over it. Make the filling: Pop the yolks out of the halved eggs into a small bowl. Add the mayonnaises, dry mustard, hot sauce (and vinegar, if using), and blue cheese, and mash together with a fork, stirring until smooth. Season to taste with salt and pepper. Fill and garnish: Spoon or pipe the filling into the cooked egg whites. Garnish with more hot sauce, a sprinkle of blue cheese, or some dill or parsley, if desired.