Fourty four - Forty .

Undoubtably one of the most important calibers of all time (by far my favourite) is .44-40.  Apart from the perfect symmetry the .44-40 has, it is a great calibre for reloading as it's easy to handle, easy to measure, easy to trim and ensure it is within spec. Using certain ADI powders make it much safer for
hand-loading, due to obvious visual variance in load discrepancies.

The .44-40 was originally made in 1873 by the Winchester Repeating Arms Company. It has a few alias, .44 Winchester, (due to them's owning it!), .44 WCF (Winchester Centre Fire, again stamping their mark), and .44-40 which breaks down to ".44" being the calibre and "-40" being the standard load of black powder. The later name came about from a company "the Union Metallic Cartridge Co". (U.M.C.). They understandably wanted to differentiate themselves from the Winchester model by dropping the WCF etc. I (and most of the world) tend to run with their name because it is the most descriptive. The .44-40 was one of the earliest centrefire cartridge's made by Winchester, .44 Henry Flat rimfire was precursor to it designed by B. Tyler Henry whom is the father of the lever action. This guy has a pretty impressive CV and a post on him is to come.  First of the center fire's, the .44-40 has a much higher pressure, speed and kinetic energy so a new stronger rifle was needed.  Winchester cerated the "model 1873" using the famed Henry lever action to accommodate the new cartridge.  The "model 1873" rifle is without doubt one of the greatest lever actions of all time!

1873 Winchester, "The gun that won the west."

Uberti  "Yellow boy" in .44-40

It didn't take long for the other manufactures (Remington, Marlin, Colt) to cotton on to the .44-40's success for a few reasons, its stoping power (by equivalencies at the time), its reliability which was aided by the model 1873 and Colts awesome single action revolvers of the time, and the fact there was many revolvers and rifles available in .44-40.  This meant you were able to carry one calibre for a variety of applications.  Many manufactures have continued to make their arms in .44-40 even still today with many re-issues being chambered .44-40.  A great deal of this may be accountable to popular competitive shooting in disciplines such as western action.

Variants of projectiles.

The original load for .44-40 was 40 grains of black powder. The common projectile used both then and now is a 200-grain RNFP (Round Nose Flat Point). Most common was the use of the "Flat point" projectile. This was because of the design of the tubular magazine in the rifles. A point on the end of the projectile will almost certainly cause a magazine fire due to recoil forces. I have not used a chronograph to measure my own loads but the speeds (mathematically) is 1,200 ft/s -/+%5. There have been other variants in projectiles like 217-grain, 188-grain, 165-grain, 140-grain, 122-grain plus more. Due to the popularity of western action shooting there has been a great many new products made in the .44-40 family and many many re-issues of the leaver and single actions.

Nowadays it more common to use the smokeless powder versions which can have a much higher pressure wilth the available space so it is very important to get accurate loads. One great product made by ADI (Australian Defence Industries) is the "Trail boss" powder. This powder is about a million times larger in size than most the others. This means that the physical space taken up in the shell is greater. Why is that good?? When a modern smokeless powder is used, due to its higher pressure capability, a much smaller amount is used. This means when the shell is on is side the bulk (actually nearly all of it) lays in the bottom 3/8 of the shell. This means the directed pressure is unevenly being dispersed on the projectile creating an unstable acceleration point. With the larger granule powder "Trail boss", the powder is nearly consuming the whole casing, not to compression load stature but closer to 6/8 of shel capacity. Hence giving a more accurate trajectory.

4 smokeless powder's, check the size of  Trail boss on the right! Might be a Black (powder) Flag.

Summer sensations Berry farm.

The weather was fierce, the sky was falling lower and lower with every kilometre that passed under us. We were embarking on a vehicle acquisition expedition to ol' Geelong town.  Little did we know that destiny would befall our great plans to purchase a new piston clanking, gas guzzling four wheel buggy from Stuttgart, Germany!

We were nearing the Teesdale city limits an' just as the sky was all but broke, a shining ray of light blinded us when it hit a sign for a turn off to "Summer sensations Berry farm".
Now being a B.O.T.S its engrained in my DNA to source out only the finest of ancillary devices for my SxA journeys.  So with hand brake engaged, left hand down HARD we made it into the car park of this berry haven.
We braved the outer vehicle climate (not to dissimilar to the final summit of Everest!) to the little shop/cafe attached to the berry slaughter house.  It was here I saw my two favourite words (aside from Whis-Key) "Fresh scones" !   Well............ I just had to order me up a scone or two son! 

The White family have had their hands in berry scene of the area since 1844!  So they ought have the process of humanly and calmly slaughtering the berry's to remain their most succulent and tasty.

Just as the best paint in the cosmos can not by itself produce a Edvard Munch, it first must need a canvas on which to live.

The service was super real, nice friendly and down to earth.  Some places these days just feel like you've gone to a used car yard to order up some scones!
Epoch of the scone had commenced.

The aroma was heart warming and beckoned me to just swing the blade and open 'em up for the eat'n.  But first the documentation.  The crust was thick, coming dangerously close to the maximum allowable limits via SxA guidelines.  The fear of coagulating the exterior is the lack of energy transferal to the inner.  Thankfully these scones did not suffer this dreaded fate.  They were fairly consistent as can be seen in the "internal vertical quarter dissection".  The moisture was held with out becoming to heavy and passed the G.R.D.T with 1.9sfR.  

Internal vertical quarter dissection.

So with the scone proving a suitable canvas for the smattering of their berry spreads.  Win Win WIn.  The raspberry and strawberry jams were knocking these scones out of the park!  They were not overtly sweet and still had that great tang that fresh natural berry have, plus their individual overtones were remarkably obvious.  Each one sampled (Raspberry & Blueberry, Strawberry, Raspberry, Raspberry & Merlot) was an exciting adventure that bought back memory's of the times when i was a young cowpoke, experiencing eating berrys for the first time straight of the vine. 

When we walked out of Summer sensations Berry farm the sun had come out and the clouds were receding back to their proper cruising altitude.  With several jars of jam in hand we were back on the road to Geelong for a vehicle acquisition expedition.

Summer sensations Berry farm.

1440 Shelford-Bannockburn Rd Teesdale

Venue/Service Rating  8.0

Scone Rating   6.9

Jam Rating   9.2

The River Tea House

A weekend away with the wife and child was on the cards and somewhere down The Great Ocean Road was the destination.

We found ourselves parked in Lorne and thought is was as good as it's gonna get, so we scored the Accomm and took in the local activities.

We had a lack luster start to our Saturday with a very 'ordinary' lunch at some fancy fish joint, we were hoping for a better evening.

And better it was... After a well earned afternoon nap we discovered a nice little restaurant not far from our digs to indulge in our Meat craving.

But this is nay why I am writing. This is merely a lead up to what was to be consumed at Breakfast.

The wife, in her infinite wisdom discovered a quaint little establishment called "River Tea House" @ Mountjoy Pde, Lorne.

After failing to find a decent Scone on the last couple of outings I have been on my hopes weren't too high and therefore was looking forward to a hearty cooked breakfast.

Whilst scanning the menu I did notice an assorted collection of Scones on offer and thought, "why not".

Now in a place like Lorne you expect to find "home cooked" foods on offer but sometimes this is either misleading (due to homecooked meaning shithouse) or it simply isn't true.

But not with Cam and the good people of River Tea House... The scone (one per serve) came out promply with a very well presented array of Jam and Cream topped off with a "man-size" hot chocolate.

NB: No Hot Chocolate should EVER be served in a glass!!!!! I refuse to drink such an insult to a classic. A Mug and only a Mug will do... 

So straight away The River Tea House was off to a good start.

So, onto the scone... Still warm from being freshly cooked that morning, the crust was magnificent and crumbly, with an amazingly soft and warm inside...

The Jam was rich and fruitful with the cream being beautifully soft and milky... My ONLY gripe with this presentation was the Cream to Jam Ratio. As you can see by the photos, there was not quite enough Cream.

But after tasting, savouring and finally finishing such a splendid Scone that thought went quickly from my mind... Scone perfection is not something you'll hear on these pages too often, but this is as close as it gets.

After speaking to Cameron about his exquisite Scones he offered me one of his specialties to try. The "Cheese and Chive" scone with some simple Western Star butter (the only butter for scones).

Not a massive fan of anything other than a plain scone with the essential Jam and Cream, I thought once again "why not".

To my surprise, this was the highlight of my meal... Excellent crunch, great butter melting value and a taste that had my wife screaming for more!!! 

The cheese coating was magnificent and the internal softness combined with an oven baked crunch gave my mouth something to brag about.

The is by far a scone worth travelling for...

Cam also gave me a secret ingredient / tip to his scone perfection... Simply use................. Secret dies with me!

So head down The Great Ocean Road and go see Cam and the good people of River Tea House for the best scones you'll get for miles.

(we've already planned out next trip)

Venue/Service Rating  8.7

Scone Rating   8.3

Review By 

Glenn (B.O.T.S Original), Julia (S.O.T.S Original)

 

Columbine Cottage Tea rooms

On the road to the big smoke, often I have stopped at a little place on the Western Hwy called "Columbine Cottage Tea rooms & Nursury".  It's a quaint little miners cottagesque building with a nursery and gift shop.  It advertises the fact that a warm heater is operating within. Let me tell you, with the gail that's blowing and the rain that's more like hundreds little of Mike Tyson's drop'n nuckles to my mug, the warmth and aura of a combustion heater is a major selling point on its own!
However, I'm not here for the comfort, I'm here for the SCONES!
Columbine Cottage is ranked in the top five Devonshire tea rooms in Victoria by a Herald Sun writer. I have arduously ventured to the other 4 specified locations, and its in good steed.  Its understandable that these folk proudly display a copy of the list to the left of the venues payment receptacle. Why not! Although it could benefit from the addition of a frame, which would add a sense of placement pride. GET TO THE SCONES!

The scones were delivered post haste.  I love fast service, but it always concerns me that I will be delivered a sweaty radiowave heat induced scone of the swamp!  This time the expedient delivery shows not this common trait. The scones seem to have been segregated minimalisticly, which is in accordance to recommendations regulary conveyed by the beloved Country Womens Ass. and other scripture. Essentially the scone mix is rolled out and placed on the heat induction tray. Then cut into divisions without any real separation. I however find this part of the "pre heat induction" construction to deprive the scone of it's essential outer crust.  Denying a solidifying edge to occur, due to the self insulation from it's own mass proximity, limiting airflow to the perimeter of the scone. The crust on this scone setting provides further evidence of this occurrence.

Under carriage inspection. Satisfactory crusting.

Internal vertical quarter dissection.  Lower.

As you can clearly see in the Internal vertical quarter dissections, the close proximity heat induction method bears quite a degradation of outer crusting.  The crusting on these bad boys I count as satisfactory, but only due to the method of cooking. Had these been segregated and re-aligned this would fall just below the acceptable parameters. 

The internals of the scone were on the slightly thicker density than preferred but were still within the guidelines of SxA and did pass the G.R.D.T (2.3sfR) They were certainly not thick to mud cake point, however after 4 or so of these bangars you may be looking to end the consumption period.  

Flavour was great,  it had a sweet tooth satisfying icing sugar frosting which I quite enjoyed.  Though here is not a forum for the discussion of the ancillary components to the scone experience.  I feel the need to compliment  on the cream. Bloody good cream consistency!  Segway to what is technically an ancillary component but due to the SxA review guidelines must be considered a primary component, the butter.

This time the initial butter scone amalgamation was poor, in-fact non existent,  due to the lack of presence  from butter at my setting.  However in due diligence I requested they invite monsieur butter to the table, and it was hastily brought to the table.  I was in two minds about the butter.  It was pre-packaged "not for resale" portions, which shows a lack of care in this important component.  It presents a ohh heres some butter from McDonalds we swiped earlier. Also if the butter is not at a proper mailability it  declares the mutual amalgamation far more than inferior.  These portions were not of correct malleability and hence the scones suffered this condition.  Now back to two minds on this..................

Western star Butter! My personal favorite whipped cow secretion.

Overall these scone's were really good and had a great flavor and texture with there chosen cooking method. A great example of this style.  The service was very good and friendly, with a quaint little atmosphere. 

Columbine Cottage Nursery & Tea Rooms

90 Neil Street, Beaufort, VIC

Venue/Service Rating  8.2

Scone Rating   7.9

Country Women's Association (S.A) Scone Mix

This is both a great one to start of with and a infinitely variable one to review. However if you follow the construction guidelines strictly, the metamorphosis from mix to fruition of the scone can however be as consistent as a hangover on a weekend after payday!

The Country Women's Association have teamed up with a South Australian flour mill company "Laucke". Laucke is an Australian family owned and operated buisness beginning in 1899 with third and fourth generations now working the business. Laucke are pioneers in catering specifically for the baking requirements of bread machines and have placed a focus on other aspects of home baking.

Taken from their web site.

Laucke supports Certified Organic Farmers and is a Certified Organic Processor as well. Our emphasis in the best raw materials comes through to the best flour and the best possible nutritional value.
Many flour and food manufacturers have a "bottom line" and earnings mentality that is simply stated as more tonnes, more quickly for lower costs. Laucke focuses on the consumer of the end product and wants that person to enjoy a good eating experience. The "bottom line" for Laucke is a top quality product and a satisfied customer who appreciates quality and value together.

If we could have more companies with that attitude well..... wouldn't we all be a hell of a lot better off! And it's an Australian company. A+

Now back to the C.W.A.A. They good ol'lady's are donating a percentage from each sale of this mix to Australian families in need. I have not been able to get an up to date figure at the time of writing this review but they have broken the $100,000.00 mark but they have a much higher goal which is amazing.

Thats alot of cold hard bones going to folk whom need a bit of help both financially and in many other forms of assistance.

Now all that is bloody fantastic, however the proof is in the sconeing!

 

This  mix is very easy to assemble. Begin by mixing the Scone mix to a correctly measured amount of water 600g Scone Mix to 280ml water.  Now as we @ SxA and all ya'll whom follow in the discipline of the scone, know most scones are far under kneaded and lack moisture.  A great little sentence on the back of the packaging states exactly this, "Country Women know that excellent scones require more moisture and kneading than is common practice.".  This is a great tip and fantastic that they have give the consideration to newb's in the art of scone.

Now, knead the dough until a soft, smooth, sticky texture is accomplished.  It is recommended to use a mixer with a dough hook however Jane has often used a knife and elbow grease with fantastic results, so no need for any of that fancy city slicker gear.  Place the mix on to a floured area and let rest for 5 minutes in which time the mix will loose any of its stickiness. 

Dust and roll out to about 3cm thickness and cut the scones to a 2.5" diameter.  Place the cut scones on a lined baking tray so that when baked they will provide a brotherly support as they unitedly rise.  Get all the dough trimmings together and repeat the rolling to cutting process and of extreme importance is to let it also rest again for 5 minutes before placing in the hot box.  Speaking of which the hot box should be set at 210'C for about about 14 minutes or until scones are golden brown on top.  Remove and ensure to allow to set for a minute on a wire rack to avoid any underside sweating.

For this particular setting we chose to use a Australian strawberry and mixed berries jam and as a back up a New Zealand mixed berries jam.  Bulla thickened cream was whipped up for the upper layer.  

The scones came out with a fantastic outer crust which was almost perfectly on specification according to the guidelines set out by the SxA handbook.  Upon initial autopsy of the scone the outer crust was confirmed to be of regulation thickness and the inner had still retained its elasticity with out being either to moist or dry.  It was however slightly on the thicker side of internal construction but still well within the G.R.D.T guidelines (Graham Reactive Depression Test).  The scones were served at a great post cooling temperature which is critical to the butter scone amalgamation. These scones were resting upon the balance point of flavor saturation which is a perfect point as it allows for continuous consumption without the "over doing it" sensation. 

This examination was performed by both myself and Mr Glenn B.T.S (Brother of The Scone, Official)

Product Rating  9.5

Scone Rating   8.5

Beginning in Hand loading gear

To begin into the rewarding world of reloading your going to need some basic equipment.  You dont have to spend a military budget just to get started.  My first kit out set me back a $299 and that was a compleate welcome to hand loading setup.

Lee basic kit, with care will get you running.

Your kit should have at least
* Reloading press.
* Powder thrower/measure
* Scales.
* Dies to suit your calibre.

For a starting out press a single stage is probably the best choice and the cheapest.  The multi stage press is alot quicker but does have a fair amount of moving mechanics and some i think are designed only for the use of quantum mechanical minded! If your trail'n for a even cheaper set up then go a second hand press.  There are many places you can get them, no doubt you have seen them at your local shop or regular supplier.  Best bet is to have a chat to your local shop, support them, they'll support you with help and advice in the new venture.
Single-stage presses may be a bit slower, but they do an excellent job. Carbide dies are a good choice, but they will cost you quite a bit more than the standard steel dies. Unless you are intending to do a tremendous amount of reloading in one particular calibre, the less expensive steel dies will probably do you nicely.

You will have to have reloading data or ‘recipes’ as they are sometimes called. ADI have a great one on their site for download, or sometimes you can get a copy from your local shop.

44/40 by Starline.

Another crucial item for the reloader is a balance or scale. This piece of equipment is necessary to weigh your powder charges. In addition, you will need a tube of brass lube, a powder funnel, a case trimmer for trimming your brass, a deburring tool and something to check the length of your brass. Brass stretches as it is shot and, consequently, this excess length must be occasionally trimmed in order to keep the brass within acceptable safety limits. There are two common tools used for checking brass length: 1) a micrometer that actually measures the length in inches and/or millimetres and 2) a somewhat inexpensive and simple to use tool called a shell length gauge. The shell length gauge is simply a template device that you slide the brass into. If it slides between the two surfaces, the brass length falls within the acceptable limits. If it does not, the brass is too long and must be trimmed before being reloaded.

In addition to this basic equipment, you will need a place to work. A good solid working surface is imperative. A workbench or solid desk will do nicely. It should be located in an area having few distractions. Distractions can result in errors and errors can result in safety issues.

As alluded to earlier, the preliminary cost of setting yourself up for reloading can sometimes make a person swallow hard. There is one way that you may be able to save yourself some money initially and that is by purchasing a package deal. Some companies offer a kit containing all that is necessary to get started reloading, in a single box, for a single price. Generally, the total price of these package deals is less than if you purchased each item separately. It should be pointed out, however, that sometimes these kits do contain items that, while nice to have, may not be a requirement to get you reloading. Consequently, you should enter into these purchases carefully by evaluating whether they best fit your overall objectives and budget.

Once the basic requirements have been purchased, all you will need to load a different calibre is a set of reloading dies and the appropriate shell holder. Of course different calibres sometimes call for different bullets, powder and primers. All this info is available in the ADI hand loaders book, aka the bible!