Thanks for the explanation. I too continue to search for answers. I have talked to every Black Powder Gunsmith, or gunmaker I have met about how Iron Barrels were "Seasoned" back in the day( prior to 1800, roughly. I have searched the literature I HAVE for the answers, and its still a mystery to me.
What I do know is that we have members here who have made a lot of money buying T/C rifles that were " Shot out", according to their owners, because they could no longer see any "grooves" in the rifling. Our members( Mark Lewis of Florida comes to mind) report taking those barrels out of the stock, soaking them in soap and water, and then working them over with bore brushes, to remove all the caked CRUD left in the barrels by the prior owners, following the "advice?" given in the T/C handbook about using "More Bore Butter" if he loading gets "hard".
Somehow, the prior owners skip the part about cleaning. When our members finish with the cleaning THAT SHOULD HAVE BEEN DONE, that $75.00 piece of junk, is not a well rifled, almost like new, used gun that they can now sell for several hundred dollars on the used gun market.
I personally know a couple of shooters at my gun club who have bought used guns cheap, that just needed to be cleaned, from people who simply didn't know, or want to know how to keep a MLER. The argument about "seasoning" a barrel relates right back to those handbooks put out by T/C, and their desire to have their customers buy their loading products to use in their guns.
When I am at gunshows, and some pawn shops or gun stores, I am always on the look out for a T/C that is given a low price because the rifling is "shot out". You will be surprised how many dealers, and clerks in gun shops, and pawn shops have NO CLUE how to shoot or clean BP rifles. There are deals out there to be made, if you are patient.