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George, hope to meet you at Vintagers . We can discuss the genius of Stonewall Jackson and the courtly chivalry of Jeb Stuart!
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Who knows? If Jackson had been alive and commanded at Gettysburg and Stuart had done his job of intelligence instead of capturing supplies, maybe the right side would have won the war.
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Wayne: here are images of the process, and said 20g
http://www.picturetrail.com/sfx/album/view/20580224 |
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Your question is a long way's from being dumb. Unfortunately the full answer would be a very in-depth discussion on machining practices. The short anwser for lining a barrel like this one appears to be done is. 1. To keep it the same gauge as original. The bore would need to bored/reamed oversized. Then a new liner machined to the new bore size though slightly O.D over sized and then press fit into the barrel & then finish bored for final I.D. diamensions & choke constrictions. 2. It would be easier to drop it down one or more gauge size. The reason it would be easier is you wouldn't need to bore the barrel wall thickness as thin, so you could retain the original gauge size. The liner could also have thicker walls as well & be an easier machining process. Please keep in mind though that no matter how this is done it is a very difficult & time consuming process that would cost lots of shop time this day and age. Looking at the liners in this gun I suspect the material used was brass rather than bronze. I base this simply on the color of the liner. Brass is yellow toward gold in color. Bronze leans to more of a brownish color. Bruce; Are these full length liners on this gun? or are they just chamber and choke liners? |
Drew, that is a pretty cool process. Sure looks like those bbls. will last forever. I've often looked at those Heritage guns and thought about getting one someday. Those English guns have really pretty lines and have great engraving. Maybe someday.
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Mine and the one Bruce is showing, is a full length liner.
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That's right George, and a different kitchen and staff, Let me see? shrimp and grits for breakfast, or flounder and grits, dinner on the go country ham biscuit, and for supper, corn bread collards and fried pork chops, damn my mouth is already watering. and yes dinner is at lunch in the south and supper is the evening meal, my dear momma could do a job on those dishes. Gary
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Shrimp and Grits
Gary, You need to have the River Room's shrimp and grits while you're here in Georgetown at the October meeting. Cheers, Tom
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The Rice Paddy is my favorite restaurant in Georgetown, but I don't think I have tried the River Room
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