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Sometimes the concept of “ supply and demand” escapes us. It’s the capitalist way. Buy, don’t buy it’s a personal choice. Just saying.

I’m fortunate. Spent a life time working outdoors, but have a life membership to a Gun club that has out and in door ranges. Shoot twice a week, most weeks, regardless of weather. Under 50 degrees indoors. Of course the indoor is limited to handguns and 22 rifles. no black powder...

Is than an example of an “oxymoron”. 😁

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I’m very interested Please repost the photos including the user name and date written out on paper, the box and include several views of the revolver including close ups of the cylinder and other features. My method of payment would be a personal check.

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Right on, I’d have to Google pellagra though. Disagree on the oysters however. Raw fried on in a stew oysters are fine eating. 😁

Yes, I definitely got to try that. Got a bag of raw jumbo shrimp frozen, been saving to make a seafood chowder. Maybe once I work my way thru these holiday left overs I’ll do shrimp and grits instead. Add some Goya chicken bullion to the grits water. Works great with rice, another grain I’m...

Well good for you dude. Happy New Year.

First of all you need to Google “grits”. While cornmeal, Polenta, and the aforementioned are both derived from corn the process to make hominy and hominy grits are what makes them hominy and hominy grits. Furthermore “grits”, ground hominy. Is much coarser then corn meal. Grits are very bland...

1500 rounds of 22LR, perfect for these winter in door range days. I gave three Taylor Conversion cylinders for the 1851 Colt Navies I gave last year along with a 50 round box of ammo with a life time refill guarantee. 😜

Amazon. 24.99 for two pack. 😁

You gents ever try a wilted lettuce salad.Leaf lettuce torn into pieces with a bit of vinegar drizzled over it. Bacon grease is heated to an almost smoking temp then drizzled over the platter of lettuce. Of course the bacon is chopped and used as a garnish.

Welcome from New England, the great little state of Rhode Island. My Scottish ancestors embarked from Ireland in 1723. I like all things British. Hope to visit some day.

I’ve never heard of “ sealing the patches” is that literal statement as in making the fibers swell. ?

Or just go back to what our ancestors would have done. Animal fat of what ever variety is on hand. Warmed to liquid, patch material soaked in it, then allowed to solidify. Goes rancid quickly, the firearm doesn't know the difference. Or perhaps the hunter on the frontier kept his mouth full of...

LOL. Off thread but it’s been many a year since I’ve see postage stamps that needed licking. 😁

Not as bad as the average vist to the John. Use adequate ventilation in both cases and it goes away. I’ve actually grown accustomed to both, my own that is. 😁

Good move. Its worth ordering in quantity to off set the hazmat fee. Powder don’t cost nothing to store and it’s shelf life will outlive most of us. Just saying.

I shoot revolvers and breech loading carbines. I use plenty of lube with both . As a result powder fouling is generally kept soft and its hygroscopic properties slowed down. As a result I’ve never seen rust even after several days have passed after a range session. I generally clean the day...