Well, "advanced member", I forgot to mention that the smithy also included a fine old post vise, and a post drill. Now I reckon I better drag the vise uphill to my shop, clean it and learn whether/not it carries any ID?
With the usage this anvil has had, 1953 seems ridiculously impossible, so I'll go for the 1901; a very plausible time for Montana Ranching to be setting up shop..
My grand-nephew must drive some 600 miles to collect his plunder. I will also donate some reference books and catalogs, one a really nice old one from Ducommon Metals.
I also scored, at the same source, a noble set of fireplace andirons; the bold forged standards each have, pendant on the front face, an ovate "ring"; the rings are hinged/hang from the top of the standard. Each was forged from a section of large diameter [7/8"-1"] steel rope or cable. I cannot document that the andirons were forged at 'my' smithy, for deceased brother loved ranch auctions, loved old tools, and seldom missed an auction. The andirons may have come from some other ranch.
I hope to be able to attach photos soon, but cannot now.
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A curious tale relates to my trip -- CA to MT to CA -- to pick up the smithy.
On the Northbound leg [Oct 1990] I spent a few days scouting the Okanagan River Valley from the Columbia River to the Canadian Boundary. I was delighted to find there, a Korean farmer-cum-nurseryman raising bare-root 'Asian-Pear' trees, and "Paechu", or Chinese Cabbage. That Korean guy marketed his cabbages to the Spokane/Seattle Asian produce stores. Great entrepreneur, who knew how to cater to a 'niche' market.
As my brothers and I had served in Korea, we were, naturally, addicted to that wonderful Korean Garlic/Hot-Chilies/Cabbage pickle called "Kim Chee". Our wives failed to share our enjoyment; For sixty years they thought Kim Chee stinks!! How bourgeois!!
On departing "the Okanagan" for Park County MT, my pickup was laden with a dozen bushels of freshly gleaned apples and a dozen enormous, sweet Chinese Cabbages! God, what a superb [free] score!
In MT my brother and I processed and bottled 6-10 gallons of Kim Chee, We refrigerated it in one gallon screw-top jars. In loading my plunder in my 'Freedom' pickup for the long drive home, I cushioned and nestled several gallons of Kimchee atop the hardware of the smithy.
On my southboud leg I planned to visit an old sawmill 'blade-filer', in that sawmill-town, just south of Redding (Anderson CA). At the I-5 exit I crossed a RR grade crossing -- next to a Propane distirbutor. On parking to use a payphone, I smelled pungency; indeed it was a stink! I knew it was easily explained as gas leakage --- from the intentionally 'odorized' gas-plant next door.
Concluding my visit, I drove to my next stop, some 200 miles distant. Smelling the stinky gas-odor anew, I thought something amiss? I examined my cargo, and discovered that a gallon of Kim Chee had shattered three hours earlier, back at the RR crossing. Damitall! Kimchee costs 5-8 dollars per pint! I reckoned I had lost about 65 bucks worth of first rate Korean delicacy! Rats!
Dustbowl Dan