Old Powder Disposal

Boots'56

New member
I have about a pound of 700-X that's close to 35 years old. What's the best way to get rid of it? Sprinkle it in the yard?
 

kamerer

New member
I read a section of a Winchester book that recommended piling it loosely in a mound, trickle a line to it like an in old western, and light it. It will burn off easily. Remember, it's a "propellant" - not an explosive. It only causes a serious bang when under pressure - out in the open it just burns (I've tested this myself, not just a rumor!).

But seriously, if it's been stored properly, it should still be fine to use, unless you see it looking funky or smelling of ammonia. They are stable compounds with very long shelf-lives. If you seriously don't want it and are near by, heck, I'll try reloading it just for an experiment!
 

Shoney

New member
If it still smells good, shoot it up. I have some that I purchased in 1966 and still dip into it on occasion.

If it has an acrid smell, just use it like you would fertilizer. Sprinkle it on lawn or garden.
 

Incognito

New member
According to legend, the French taste for horse meat dates from the Battle of Eylau in 1807, when the surgeon-in-chief of Napoleon's Grand Army, Baron Dominique-Jean Larrey, advised the starving troops to eat the flesh of dead battlefield horses. The cavalry used breastplates as cooking pans and gunpowder as seasoning, and thus founded a tradition.

Let us know how it tastes. :D
 
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Sevens

New member
Burning it in a pile works and is harmless enough, but don't burn it on any sidewalk or driveway you care about, because it will scorch it and leave a burn mark that will last a year or more.

Whenever I have leftover powder from a session or from pulled ammo (usually a dixie cup worth or less), I simply toss it in the yard.

But yeah-- if it's close to a pound, I would give it a go in some loads, it may very well still be good enough to use. I would stay away from maximum loads as it seems many/most powders were blended a little differently in days gone by.
 

Whisper 300

New member
Unless it smells of acrid ammonia, load up a few of whatever is appropriate and see what gives.
I too have uses Red Dot that was from the late 60's- the 38's I shot never knew the difference.

Gary
 

Shoney

New member
electrikladyland wrote:
According to legend, the French taste for horse meat dates from the Battle of Eylau in 1807, when the surgeon-in-chief of Napoleon's Grand Army, Baron Dominique-Jean Larrey, advised the starving troops to eat the flesh of dead battlefield horses. The cavalry used breastplates as cooking pans and gunpowder as seasoning, and thus founded a tradition.
Remember that gunpowder back then was sulphur, charcoal, and saltpeter! If the legend is true,
What do you suppose the effects of the saltpeter was on the virility of the troupes??????????:eek:

Did this practice ultimately lead to the defeat of the French forces?????????????:D

Additionally, if it continued, might that explain why Hitler’s invasion was unopposed?????????
 

DEDON45

New member
My stepdad used a very old lot of Unique to light the grill a few times...

Spread it in the yard ... if it's turned... if not, load it up.
 
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