westerner wrote on Jan 10
th, 2011 at 9:30am:
Harry, why were Rooks shot? Vermin? That awful sound? Destroying crops?
Joe.
Hello Joe,
Rooks are members of the Crow family and are a very numerous species throughout Britain. They nest communally in tall trees and breed early in the season. The young birds just out of the nest but not actually flying are known as 'branchers' and their meat or at least the breast meat, was a part of a countrymans seasonal diet in the late 1800's and into the early decades of the 1900's.
It was these 'Branchers' that the Rook Rifles were made to shoot. The calibres are usually fairly small (seldom over 0.300" cal). These rounds were low powered with muzzle velocities in the .22" Long Rifle speed range. Shooting at a target on a branch anywhere from 60 -100 feet up in the air doesn't need a lot of power from the round used. It may seem like shooting ducks in a barrel, but the thin branches certainly swing about in the high winds of March and early April when these birds are suitable for eating and hitting them is not as easy as it may seem. Head shots are best as you don't want to damage the edible parts.
Once they have learned to fly their meat gets very tough and the adults breast meat is like old boot leather. I think the meat is an acquired taste, but I have eaten it and found it quite palatable.
In the early 1900's when the .22 RF became a firm favourite the other rounds gradually got dropped from production.
Colin Greenwood an English firearms expert has a neat little book out about them and I believe that Wal Winfer has one or possibly two books coming out about them as well in the not too distant future.
Aside from Rooks these small rifles were also used to keep down four legged and some other avial predators as well. They were quite capable of taking Rabbits, Foxes, as well as Stoats, and Weasels that raid the nests of ground nesting game birds.
Harry