BRASS AND PAPER SHOT SHELL. 23 



Brass shell, as a rule, can be used in only one gun, 

 from the fact that guns are not chambered uniformly; even 

 guns of the same make often vary slightly. After brass 

 shell have been used three or four times with light charges, 

 they will stand heavy charges without farther expansion; 

 but don't neglect to oil them outside every time they are 

 reloaded, which can be done by simply wiping them with a 

 rag saturated with oil. The inside of brass shell should 

 never be cleaned, no matter how dirty they become; burnt 

 powder will leave a rough surface inside, which will add 

 materially to holding the wads in place. To clean brass 

 shell it is best to do it before the exploded primers are re- 

 moved. Plug the end of the shell with a good fitting cork, 

 then wash with soap and water to remove the oil. Then 

 wash in a solution of salt in warm vinegar, rinse off in clear 

 water, and wipe dry. In this way you can clean only one 

 shell at a time, unless you have a number of corks for the 

 end; or, use a preparation called Universal Metal Puts 

 Pomade. This a red paste, put up in tin boxes. By fitting 

 a stick in the shell, with enough remaining outside for a 

 handle, you can, with the pomade and a woolen cloth, 

 make your shell brighter than when new, and in a very 

 short time. This Puts pomade is good for cleaning any 

 kind of metal; good even for the inside of gun barrels, 

 silverware of all kinds, watches, jewelry, etc. It is very 

 fine, and there is no danger of scratching. 



Paper shells are loaded in the same way as brass shell, 

 but use wads the same number as the shell;- for brass shell 

 wads from one to two sizes larger. To render paper 

 shell secure in handling and carrying in the pocket, the 

 end must be crimped with a tool called crimper, or turn- 

 over. After the paper shells are loaded, to crimp success- 

 fully, not more than one-eighth of an inch of the shell 

 should project beyond the top wad. When more than this 



