

131 



a cross section of a large tree barked and trimmed symmetrically, varying 

 in thickness from 18 to 30 inches. It is exceedingly difficult to season pieces 

 of this size thoroughly and trouble results by blocks checking, rendering 

 it difficult to keep them clean and sanitary. Lately considerable improvement 

 in seasoning processes has partly overcome the only objection to sycamore 

 blocks. The advancement made in the art of gluing woods, which has 

 brought into prominence built-up lumber, has entirely overcome all check- 

 ing difficulties and enabled the making of blocks lighter in weight but with 

 requisite strength, equally as serviceable and with a more attractive ap- 

 pearance. 



The built-up block is the only kind of block being made in Pennsylvania, 

 and sugar maple is the wood used. The size of the pieces that are glued dif- 

 fer slightly according to the dimensions of the finished block but most com- 

 monly they are 3 inches thick, 4 inches wide, and 16 to 18 inches long. It 

 is very important that the lumber for the blocks be thoroughly seasoned and 

 to bring it to the desired condition both air and kiln-drying methods are 

 used. Before gluing the pieces together, they are jointed by machinery in 

 order that they fit perfectly, leaving no apertures along edges for glue to 

 collect and thus taint the meat. That they may more readily adhere to the 

 glue the smooth flat surfaces are roughened. This process is important 

 since the rough usage given the meat block brings great strain on the glued 

 joints which must be as strong as it is possible for the best glue to make 

 them. The flat glue joint is used and to weld the pieces together after being 

 heated and covered with glue, they are subjected for 12 or 14 hours to the 

 pressure of a hydraulic machine. They are then bored for several iron rods 

 that are added as a reinforcement for the glued joints. The legs are made 

 usually of the same kind of wood as the meat blocks, namely, maple, but 

 sometimes red oak is used. 



Hickory and white pine are the principal woods used for skewers. Those 

 made from the latter wood are employed in kitchens for holding in shape 

 croquettes and other dainties and by confectioners for taffy sticks. Hickory 

 skewers were made to meet the demand of the butchers. Beech and maple 

 are prominent for meat skewers but none were reported by the manufac- 

 turers in Pennsylvania where these woods are common lumber trees. 



Table 85. Wood for Butchers' Blocks and Skewers, year ending June, 1912. 



