STAVES FOR CASKS. 



595 



beer or cider, etc. A good cask should be as durable and 

 strong as possible, in order to withstand the inevitable shocks 

 and rough treatment to which it will be subjected during 

 transport. It must possess the property of retaining its 

 liquid contents, so that the latter does not escape in drops or 

 vapour through the 

 wood-pores. Hardly 

 any wood but oak- 

 wood will fulfil all 

 these conditions, and 

 especially peduncu- 

 late oakwood (zones 

 not exceeding 6 mm.) 

 from favourable 

 localities, that is 



iir. :>.'i7. Tin- divider. (Afti-r I'.oppr.) 



superior to northern sessile oak for staves. The latter should 

 be used in thicker staves to compensate for its inferior density, 

 and is used chiefly for large vats. 



In Italy, robinia-wood has a good repute for staves, whilst 

 sweet chestnut, Turkey and evergreen oaks are less valuable. 

 Attempts have been made to utilise beechwood for wine and 



L Fig. 338. Method of splitting wood for'cask staves. (After Eoppc.) 



beer-barrels, but without success. For spirit-casks, ash, 

 robinia, and mountain ash-wood also are used. 



Casks are composed of side-staves, head-pieces and hoops. 



The side-staves should be broadest at their centres and 

 taper off towards their ends, in order to allow for the bulging 

 of the casks ; they should, however, be somewhat thick again 



QQ2 



