X885.] LETTERS TO THE EDITOR. 393 



Those who require oak timber of large size for estate use, would 

 do well to test tliis method for themselves, peeling a few trees 

 standing, and a few trees felled. The extra expense is trifling ; and 

 if a superior quality of timber is a desideratum, I am certain the 

 result would be most favourable to peeling standing. 



In this, as in many other things, the " custom of the country " 

 has an influential bearing, and although in a majority of cases 

 " custom " is right, this seems an operation in which it is safe to 

 make an innovation, and introduce a fresh custom. 



Trained as I was in a district where the system is unknown in 

 practice, I was prejudiced against it when first I saw it in opera- 

 tion ; but after giving it a fair trial, I found it so beneficial to the 

 timber that for estate purposes I now invariably adopt it. 



David Tait. 



OwsTON Park, Doncaster. 



ON SEASONING OAK TIMBER. 



SIE, — Your correspondent, Mr. Harry Doune, seems to be in 

 want of some information on seasoning oak timber. 



Experience of forty years teaches never to strip oak timber, and 

 leave it standing after with a view of seasoning. ICT r~*^ 



My father once had a tree stripped which he left standing, whicli 

 formed a gummy substance all over its trunk and branches, and in 

 the following spring came out in full leaf again. Our method of 

 seasoning oak, and other kinds of hardwoods, is to have them sawn, 

 up into plank, after which we nail a strip of wood on each end to 

 prevent strakes. After you have seen the above done, then place 

 them in the dryer, with a thin strip of wood between each plank so 

 as the draft can pass between each plank. Keep them out of the 

 wind as much as possible, then you will in the course of ten or 

 twelve months have seasoned planks. To get well-seasoned and 

 good dry timber, the longer in plank the better. Of course that 

 will be a question of time. — I am, etc., 



Young Fokestee. 



