40 cal. flintlock ?

[Thing]

Split pea soup with sauerkraut and sliced hot dogs
You will not even need powder. Guaranteed 1 holer

 

[hanshi]

My feeble mind can't specifically recall the position fired from but it was probably sitting as I can't seem to ever get consistency from the bench.

 

[hanshi]

I dry up too fast to have spit be a reliable lube source. Used it a lot, though, when I was younger.

 

[tenngun]

My .40 is a Late Lancaster flinter and really likes...

I knew it! First he agreed .50's were his go-to rifle caliber, then backtracked to .45, and I asked if soon he'd be on to .40...

Can his all-purpose .36 be far behind!?

:hmm:

LOL

Every one knows the best most needed most histoicly impotant or worlds best hunting or target shooting gun is the one you are just starting to plan to build or have built. :wink:

 

[Alden]

That's more like it, though I never tried it with 'kraut. Was suprised how difficult it was to find plain split pea soup and how unaffordable it was not on sale, as well as how few hotdogs are real (have skins).

 

[Carl Fowler III]

Store bought split-pea soup....everyone knows you can't get good soup from a can...home made is the way to go...it needs to be cooked and nurtured for hours on the stove top...then any left overs can be frozen for another day! The gun/caliber I like the most happens to be the one I have in my hands at any moment in time! :wink:

If ye would like a good split-pea soup recipe...pm me for my secret... :grin:

 

[OldJoe212]

Stan N...
A good starting point with any ML using round balls is 1 grain of powder for each cal., i.e., .40 cal/40 grains. You can tweek it at the range to get your best group.

 

[jamesthomas]

Slit-pea soup? :barf: A good cup of homemade Vegetable soup or a slice of hot apple pie myself. Mrs. Smiths Deep dish apple pie. :bow: . I get'em on sale 2 for one from Winn-Dixie. Also no cheese grits :barf: its plain grits with bits of bacon it, hashbrowns with chopped onions, or bisquits with white sausage gravy with lots of fresh ground black pepper.

 

[Dean2]

Store bought split-pea soup....everyone knows you can't get good soup from a can...home made is the way to go...it needs to be cooked and nurtured for hours on the stove top...then any left overs can be frozen for another day! The gun/caliber I like the most happens to be the one I have in my hands at any moment in time! :wink:

If ye would like a good split-pea soup recipe...pm me for my secret... :grin:

I grew up in France where split pea soup approaches being a National dish. Store bought or home made there is NO SUCH THING as good split pea soup. I couldn't even use it for patch lube as the just the smell of it will litterally make me puke. When they were cooking it at school I had to stay outside or those around me were REAL unhappy, including the nuns.

To answer the actual question though, lots of good advice. I grain per caliber makes a great STARTIN point. From there work out the most accurate load. Personally I believe in shoot what you brung and learn to shoot it well. 40 and above and below 75, I think it is pretty much all have the same ability to be accurate with a good gun and proper worked up loads and working up the loads is the same amount of work so might as well learn to enjoy it. Lets a fella do a bunch more shooting, which is all good.

 

[Stan N]

Thanks Oldjoe ill give a try. Also any groups in my area that you know of?
Stan

 

[OldJoe212]

Stan N...
I'm across the state by the big water. I have to go into Wisconsin to find a shooting range. I would go to a range if I were you. Someone will track the smoke and maybe they can help you.

Joe