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Cannon operation required specialised crew and gunners, who were first enlisted by the Spanish in the 14th century.〔Hoffmeyer, p. 217.〕 The nature of cannon operation often depended on the size of the cannon and whether they were breech-loading or muzzle-loading. English cannon of the late 14th century became mobile, while the largest cannon (such as the heavy siege cannon of the Ottoman Turks or the Jaivana cannon of India) required huge crews to transport and operate them. As the "giant gun" trend disappeared in Europe, in favour of lighter, more manoeuvrable pieces in larger numbers, and cannon operating crews became smaller, heralding the early use of true field artillery. While the medieval Dardanelles Gun had required 200 men just to operate it, 18th-century English cannon required only a dozen men, including two gunners, while during the Napoleonic Wars five gunners were used.〔Holmes, ''Redcoat British Soldier in the age of Horse and Musket''〕 ==Overview== Cannon operation is described by the 1771 ''Encyclopædia Britannica''. Each cannon would be manned by two gunners, six soldiers, and four officers of the artillery. The right gunner was to prime the piece and load it with powder, while the left gunner would fetch the powder from the magazine and keep ready to fire the cannon at the officer's command. Three soldiers stood on each side of the cannon, to ram and sponge the cannon, and hold the ladle. The second soldier on the left was charged with providing 50 rounds. Prior to loading, the cannon would be well cleaned with a sponge to remove all sparks, filth, and dirt. The powder was added, followed by a wad of paper or hay, and the ball was thrown in. After ramming, the cannon would be aimed with the elevation set using a quadrant and a plummet. At 45 degrees the ball had the utmost range – about ten times the gun's level range. Any angle above the horizontal line was called random-shot. The officer of artillery had to ensure the cannon was diligently served. Water was available to dip the sponges in and cool the pieces every ten or twelve rounds.〔 In the late 1770s it was said that a 24-pounder could fire 90 to 100 shots a day in Summer, or 60 to 75 in Winter. However, French artillery officers managed to have a cannon fire 150 shots daily during siege.〔 A 16 or 12 pounder would fire a little more, because they were more easily served. The ''Encyclopædia Britannica'' mentions "some occasions where 200 shots have been fired from these pieces in the space of nine hours, and 138 in the space of five."〔 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Cannon operation」の詳細全文を読む スポンサード リンク
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