"The Care and
Cleaning of Firelocks in the 18th Century: A Discussion of Period Methods and
Their Present Day Applications."
George Edie, A Treatise on English Shooting (London 1772)
(7-8) "When a person is master of a good Piece, the keeping it in proper
order is a main article in the doing execution with it: it is necessary the
inside of the barrel, the touch-hole, and the lock, be kept clean; and the
springs and moving parts of the lock properly oiled. The barrel should be
washed at least after every eighteen or twenty fires, where the best sort of
powder is used; but if the gun-powder is an inferior sort, then the barrel will
require oftener washing. The best method of washing a barrel is, by taking out
the britchpin; but as this can seldom be conveniently done, take the barrel out
of the stock, and put the britch- end in to a pail of warm water, leaving the
touch-hole open; then, with an iron rod, with tow or a bit of linen rag at the
end, draw up and down in the syringe manner, till it is quite clean; changing
the water, and rinsing the inside, as the foulness requires: when this is done,
it will be proper to put in a red-hot iron, of six or eight inches in length
(which any blacksmith will furnish), and move it up and down to dry any
remaining damp: the outside of the barrel should be well dried, and a little
oil rubbed over every time of cleaning." ________________
Thomas Simes, The Regulator: or Instructions to Form the
Officer and Complete the Soldier (London, 1780) “How to clean the Barrel. After
every firing day the barrel is to be washed, by taking it out of the stock, and
putting the breeching into water, leaving the touch hole open: then with an
iron ram-rod and worm, with a piece of tow or rag, draw up and down the barrel
till it becomes quite clean; when dry, rub it out with another piece of dry
rag, and the outside of the barrel with buff leather. The lock not to be taken
to pieces but when necessity requires it – and that is, when the trigger or
hammer goes stiff, or sounds unpleasant to the ear.”
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