 By the 16th century, cannon were made in a great variety of lengths and bore diameters, but the general rule was that the longer the barrel, the longer the range. Some cannon made during this time had barrels exceeding 10 ft (3.0 m) in length, and could weigh up to 20,000 pounds (9,100 kg). Consequently, large amounts of gunpowder were needed, to allow them to fire stone balls several hundred yards. By mid-century, European monarchs began to classify cannon to reduce the confusion. Henry II of France opted for six sizes of cannon, but others settled for more; the Spanish used twelve sizes, and the English sixteen. Better powder had been developed by this time as well. Instead of the finely ground powder used by the first bombards, powder was replaced by a "corned" variety of coarse grains. This coarse powder had pockets of air between grains, allowing fire to travel through and ignite the entire charge quickly and uniformly.
