russ-t,
so far, i see a thin ring of lead after seating every rb. the mfg recommended a .454" size specifically, but i have never actually measured this ".44" with a caliper or anything.
also, i have been thinking and thinking about that one round that was sticking out. i could not have forgotten to seat it all the way because the loading lever is on the left side and each round has to pass under the barrel before i can put on the #10 cap. then, for extra measure, i spin the whole cylinder once or twice more for a final inspection and clean up of excess grease or loose powder. it must have vibrated forward somehow during the volly.
also, i need to be sure these are actually seated close enough to the barrel before shooting. without wads i was using 35-40 gr. of 3f which is way too much for this pistol. now that i am using only 20-25 gr. 3f, i need something to take up the space and wads seem like the best choice. personally, i very much doubt that dudes back in 1856 were carrying around boxes of cream o' wheats or grits with tiny measuring spoons so they could add filler. but in another post, you state:
"...I was talking about the days when these guns were state of the art and folk's lives depended on them. Compared to that era wads are a new thing. They learned where the guns shot to and used a good stiff load and the guns worked fine. Sam Colt always claimed that a properly loaded C&B revolver wouldn't chainfire and he never mentioned wads or cream of wheat in the loading process...."
which assumes that circa 1800, they didn't use any of this stuff. does that include bore butters / crisco, etc. ?
i need to get a really complete book sometime and actually learn as much as possible about these pistols. the rifles don't interest me nearly as much.
btw, what does NMA stand for, as in Pietta '58 NMA ?