The exact value of a John M Smyth Co Faultless Goose Gun shotgun would actually be dependent on a couple different factors. Some of these factors would include the age and condition of the shotgun.
These were manufactured by Crescent Firearms, c. 1893-1931, for John M Smyth Hardware of Chicago.
Hang it over a fireplace.
Long barreled shotgun
i have heard of a H&R ''LONG TOM" shotgun/also known as a goose gun
$2000.00 $2000.00
If your model 55 shotgun is the regular shotgun with a 26in-28in barrel,then it is worth between 30-100 dollars.If it is the marlin goose gun with a 36in barrel they are going for between 90-200 dollars depending on the condition it is in.
I believe that is a model 311. I have the same double barrel.
Marlin Fireamrs by Brophy.I can say that the Marlin model 55 shotgun was made from 1950-1965.The marlin model 55 goose gun which had a 36in barrel was made from 1962-1996.
The exact value of a J Stevens double barrel 16 gauge shotgun would actually depend on a couple different things. Some of these things would include the age and condition of the shotgun.
Depends, if you are hunting doves or small upland game bird an under over shotgun or side by side will work, although you will not want to get it dirty. You will not want to use it for deer or turkey when you are on the ground or getting down and dirty. For that I would recommend a good Remington 870 pump or semi. If you are going goose or duck I would recommend getting the shotgun in a 3" or 3 1/2" round in 12 gauge so you can pack a good punch. For goose I use Winchester Blind Side 3 1/2". If any of this helps.
There are two types available from Numrich gun parts for $24-$27. Type depends on how it locks up in your Shotgun.
Canadian Goose Liver is not very different than for any other species of Goose that we know of, which are non-toxic but very unappetizing, except in the case of Foie Gras. Foie Gras is a culinary name that translates to "fat liver" usually made from the Golden Goose. As far as Canadian Goose Liver, it is edible, but unappetizing at best. As a whole, however, goose liver is not often used as a main course.