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<DIV>Hello Suzanne or Richard,</DIV>
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<DIV>I'm researching antique bone hilted edged weapons. Ivory is
excluded. I am trying to determine if there was any animal which was
the preferred source of bone from which the great majority
of their grips for swords and knives could be considered to be made from
the 1600 to 1900? In other words, is it fair to say that most bone handle grips
are from beef, lamb, or pork bone. And of those three which would be the most
prevalent? Are there any telling characteristics of these specimens
that would allow, with reasonable certainty, what the animal the bone came
from?</DIV>
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<DIV>Are there other animals which should be included in this list?</DIV>
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<DIV>Many thanks,</DIV>
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<DIV>Joel</DIV></DIV></BODY></HTML>