SEASONING OF WOOD 289 



" For a given surface area the loss of water 

 from wood is always greater from the ends than 

 from the sides, due to the fact that the vessels 

 and other water-carriers are cut across, allow- 

 ing ready entrance of drying air and outlet for 

 water vapour. Water does not flow out of 

 boards and timbers of its own accord, but must 

 be evaporated, though it may be forced out 

 of any sappy specimens by heat. In drying a 

 log or pole with the bark on, most of the water 

 must be evaporated through the ends, but in 

 the case of peeled timbers and sawn boards the 

 loss is greatest from the surface because the 

 area exposed is so much greater." 



Into the relative merits of natural versus 

 artificial seasoning we do not propose to enter. 

 There are, however, drying kilns on the market 

 at the. present time which are far in advance 

 of anything that was obtainable even a few 

 years ago, and, as our knowledge of artificial 

 seasoning advances, there will probably be, if 

 there be now, nothing to choose between the 

 two methods. Natural seasoning is of necessity 

 slower, and in respect of time saving alone 

 there is no doubt as to which is the better pro- 

 cess. Artificial seasoning may be either by hot 

 air or by steam drying; the former is the more 

 rapid, but expensive. In any event wood which 

 has had at least a short period of natural or air 



