From: snidely.too@gmail.com   
      
   I have a pepsal from the crafts area outside NYC.  IIRC, eastern   
   Pennsylvania.  My mother got it on a visit to her parents in the   
   mid-60s, so maybe 50+ years old.   
      
   My memory is that to fill the pepper chamber with pepper corns, one is   
   supposed to take the salt lid off and then remove the salt chamber from   
   the shaft.  That doesn't work at the moment.  Does anyone here have a   
   pepsal, and is that the correct technique?   
      
   Also, the wood finish still /looks/ good, but it has a slightly greasy   
   feel.  No doubt the result of years of being in reach of the stove   
   (when not on the table).  Should I clean it with detergent, mineral   
   oil, alcohol, Goop, or steel wool?   
      
   Thanks.  I could break down and by a stand-alone pepper grinder.  In   
   fact, I've bought a couple of the Schilling disposable ones, but I feel   
   guilt even though the bulkiest component is glass and not plastic.  The   
   old pepsal is attractive, though, even if a bit plain (wooden cylinder,   
   slight shoulders at top bottom, and the joint of the chambers).  It   
   looks good on the shelf, but I'd like to bring to bear on my meals.   
      
   /dps   
      
   --   
   "Inviting people to laugh with you while you are laughing at yourself   
   is a good thing to do,  You may be a fool but you're the fool in   
   charge." -- Carl Reiner   
      
   --- SoupGate-Win32 v1.05   
    * Origin: you cannot sedate... all the things you hate (1:229/2)