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How did they clean their guns.....

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It ain't iron. Wrought iron is simply iron that was purified by the old method of pounding it when white to red hot. When the Bessemer method came into use, wrought iron went away and the chance of finding it in a recycling yard is almost nil. If you want wrought iron you will need to find something that was made before about 1850. The old forged barrels were made of wrought iron skelps and are true wrought iron. The lack of carbon in wrought iron was one of the reasons those barrels did not rust like our modern ones. A lot of people mistake the term "wrought" for a process of forgin steel into various objects. Lots of those same people think they just had a "wrought iron" fence installed but it's a steel fence.

As far as cookware is concerned, you should give Lodge a call and ask them what their iron cookware is made of.
 
Wrought iron is still manufactured in Europe, I believe. It is not in the US, which is why it is so rare here. Wrought iron is much more resistant to corrosion than is steel, and I don't doubt that it made a difference when it came to cleaning their rifles in the field.

BTW, the primary difference between wrought and cast iron is the amount of carbon - cast has a lot of carbon in it, whereas wrought has little to none. Steel is somewhere between the two, I believe. Someone like Wick Ellerbe would know more...
 
Wrought Iron is very low in carbon, about 0.04 (four hundredths) percent.
After the carbon is removed, the resulting material is formed into bars. These bars are then arranged in bundles and hot formed (welded) together into bars by forging or rolling them together into the finished shape so one can say this material is truly wrought.
The final product looks stringy when broken but because it is so malleable it can be twisted into a knot while cold.

Cast Iron on the other hand has from 1.5 to 6 percent carbon in it which makes it very brittle.
Because it is cast, the grain structure of the material has many voids in it which allows oils to penetrate into its surface.
With cast iron pots and pans, when this oil is heated it forms the black carbon color folks are used to seeing with a 'seasoned' pan.

Modern wrought steels have very little porosity so the idea of 'seasoning' any part made out of them is not really possible.
The idea of 'seasoning' a barrel was a clever marketing idea that has haunted us for years.
 
From what scanty info I have came across, if charged with a load, they were more inclined to give it a wipe with wet tow followed by dry, then make sure the bore was well lubed until they could take the time for a thorough cleaning.

I have done the same a few times with no adverse effects.
 
romeoh said:
I´ll report more exact when I got the book back on my shelf. :hatsoff:

Well, the book is back. :hatsoff:
The author says the gun, especially the percussion nipples and the locks should be cleaned after every hunting day.
Rifle bores shall be cleaned with warm water like we do today after some 12-15 shots were made with the gun. (Can take a while when you use it just for hunting)
Smoothies should be cleaned after twice as much shots.
Once or twice a year the gun shall be disassembled completly.
:hatsoff:
 
marmotslayer said:
It ain't iron. Wrought iron is simply iron that was purified by the old method of pounding it when white to red hot. When the Bessemer method came into use, wrought iron went away and the chance of finding it in a recycling yard is almost nil. If you want wrought iron you will need to find something that was made before about 1850. The old forged barrels were made of wrought iron skelps and are true wrought iron. The lack of carbon in wrought iron was one of the reasons those barrels did not rust like our modern ones. A lot of people mistake the term "wrought" for a process of forgin steel into various objects. Lots of those same people think they just had a "wrought iron" fence installed but it's a steel fence.

As far as cookware is concerned, you should give Lodge a call and ask them what their iron cookware is made of.

Wrought iron is simply pig iron that has been heated to the point where the carbon it contains is burned away in a puddling furnace, leaving a pasty mass that is then hammered (wrought) or rolled into bars. This iron contains from .02 to .50 % of carbon compared to 2.50 to 4.50% in cast iron. You probably won't find it in a recycling yard unless someone brought some in from a demolition job at an old building. I have found a few pieces at an antique dealer or two.

You don't have to go back before 1850 to find items made of wrought iron. It was still available and used in this country as late as after World War I. Iron from Norway and Sweden had a great reputation for its quality and at least until recently, Swedish iron was still imported to the US though in small quantities and at a high price. Another smith that I used to converse with told me that he had obtained a small amount.

As for barrels, all of the arms made in the National Armories as well as those under contract had wrought iron barrels. The exceptions would be possibly some patent arms and if I remember right at least a portion of the Hall breechloading rifles had steel barrels. I'll have to search that out in my records. Only the ramrods and the blades of the bayonets were steel, along with internal lock parts and springs. It was at least as late as 1868 before barrels on US rifles were made of steel on a large scale.

"Wrought Iron" is a mis-used term in modern times. Most people don't understand what that means and only associate it with items made by the blacksmith at his forge. But, in most cases, it is the easiest way for people to describe the smith's work, so I don't try to correct them. Actually, much of the ornamental ironwork available today is made of cast iron and even aluminum manufactured to "look" like forged wrought iron. And many smiths use these pieces in conjunction with forged steel.

If you are in doubt whether your skillet is iron or not, stick a magnet to it. If it doesn't stick, well, it ain't iron brother.
 
I have always agreed with the fact that a steel barrel cannot be seasoned like a cast iron skillet. I have tried to do this and failed. Even the bore butter tube says this. I don't think ist is possible.
 

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