Potato
From SpudFiles Wiki
The potato (aka spud) is the original and most common ammo for a spud cannon. This is largely because of their low cost and wide availability. A spud cutter is used to cut the potato to the size of the barrel, giving a basically air tight fit. In extreme cases the spud will split or be crushed as it is loaded. (A solution to this problem is offered here.)
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Selection, cutting and use
Typically large and juicy spuds are preferred. The size should be greater than the barrel diameter and the juice acts as a lubricant in the barrel when loaded. Usually the spud is cut to the proper size for the barrel by a spud cutter, a knife edge sanded into the end of the barrel.
There are several ways to cut the spuds and the resulting shells are generally called either "full-spuds" of "half-spuds". Full-spuds will seal a bit better and are about twice as heavy as half-spuds. Of course, you get twice as many shots using half-spuds and the muzzle velocity is about twice as fast with a half-spud.
Target performance
Upon impact with:
- A twig, a potato typically survives.
- A water-filled milk jug, a potato is reduced to "potato crumbs"; small bits of potato only a few mm in size.
- A tree, a potato is reduced to "potato crumbs".
- A rock, a potato is reduced to "potato crumbs".
specifications
- Density: varies, although it is typically around 1.1 g/ml (16g or 0.58oz per cubic inch)
