From: 61rroger@gmail.com   
      
   On Wednesday, December 1, 2021 at 10:35:13 PM UTC-5, Snidely wrote:   
   >   
   > 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.   
   >   
      
   I had to look up what a pepsal was.  Why do you feel guilt?  My pepper grinder   
   is a Cole Mason, it won a product testing on/at either America's Test Kitchens   
   or Cooks Country.   
      
   --- SoupGate-Win32 v1.05   
    * Origin: you cannot sedate... all the things you hate (1:229/2)