OAK-BARK. 289 



and loss of tannin. Poles are barked across a pair of forked 

 stakes. The drying of bark takes place on stages formed of 

 small poles or rods laid upon cross-rods supported by Y-shaped 

 stakes, the bark being laid on the stage rough side uppermost 

 to protect it from rain. The stages are erected in a dry, open, 

 warm spot, and the bark should be turned every few days, putting 

 the sappiest pieces on top. In fine weather the bark seasons in 

 8 to 10 days ; but drying may take about a fortnight or more 

 in. dull damp weather, when it should be handled as little as 

 possible, as it then turns mouldy. The seasoning is complete 

 when the bark becomes so hard and dry as to snap when bent. 

 The quicker the seasoning, the better the quality of the bark. 

 The best quality is creamy light-brown ; if dark-brown, owing 

 to damp weather, the quality is not so good. Mouldy pieces 

 should be scraped clean, and the mouldy parts burned ; and 

 badly damaged pieces should be burned to prevent the mould- 

 fungus spreading. The seasoned bark has then to be chipped 

 into small pieces about 3 in. square, and put into large bags 

 for transport. 



Park and hedgerow trees yield from 6 to 10 cwt. of seasoned 

 bark per 50 cubic ft. of timber. In drying the bark loses over 

 a third of its weight when green. 



The barking of large Oaks, including curing, usually costs 

 from 30s. to 40s. per ton, and chipping and bundling 8s. to 9s., 

 while the present selling price is only 50s. to 55s. per ton 

 (of 21 cwt.) delivered at the nearest railway station. There is 

 therefore very little profit now in barking large Oaks, while the 

 market for Coppice-Oak is also very poor ; so that in many 

 cases winter-felling of coppices, standards, and park and hedge- 

 row timber is preferable. 



Larch, Spruce, and Birch can be stripped, chipped, and 

 bagged for about f of what Oak-bark costs, but the selling price 

 is only about \ that of Oak-bark. 



Tree-Seeds should be collected soon after they ripen, mostly 



T 



