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Japanese ashigaru firing hinawajū.Night-shooting practice, using ropes to maintain proper firing elevation. Tanegashima (), most often called in Japanese and sometimes in English hinawajū (火縄銃, "matchlock gun"), was a type of matchlock-configured [1] arquebus [2] firearm introduced to Japan through the Portuguese Empire in 1543. [3]
From 1828, experiments were made with flintlock mechanisms. [20] The Nagasaki samurai Takashima Shūhan (高島秋帆) started to import flintlock guns from the Netherlands known as "geweer" from the 1840s. [21] He made the first modern Western military demonstration for the Tokugawa shogunate, in Tokumarugahara (north of Edo) on 27 June 1841.
The Chinese used the term "bird-gun" to refer to muskets and Turkish muskets may have reached China before Portuguese ones. [16] A Japanese Arquebus with a rain cover, c. 1598. In Japan, the first documented introduction of the matchlock, which became known as the tanegashima, was through the Portuguese in 1543. [17]
Though interpretations of ōdzutsu differ in literature, it is generally regarded as a weapon of forged iron to distinguish it from an ishibiya (a cast bronze hand cannon). Its bullets were about 20 maces (75 g (2.6 oz)). It is fixed to a ring or a wooden frame with only the barrel and fired using a difference fire.
When cleaning the enameled cast iron routinely after a cooking session or a recipe, remember a few important tips. First, avoid washing the enameled cast iron immediately after cooking in it.
Parson Levett was the first to cast iron cannons in England. [3] The first iron cannon manufactured in England was cast in Buxted in 1543 by Ralf Hogge, an employee of Parson Levett, a Sussex rector with broad interests, paradoxically enough, in the emerging English armaments industry. [4] Henry VIII's reign was good for Parson Levett's ...
Whether you just bought a brand-new cast iron skillet or you had to get scrub off the rust on your pan, you need to season or re-season your pan before you use it.
Here's how to clean a cast iron skillet with dish soap and salt to prevent rust and stuck-on food from building up. Plus, learn pointers for re-seasoning it.