CATALOGUE OF THE TIMBERS OF THE WORLD 187 



inimical to its development. Tlie peculiarity occurs in trees varying 

 from very old ones to those which are perhaps as young as twenty years. 

 As no evidence exists as to the date of infection, it is quite impossible 

 to draw any conclusions as to the rate of production of " brown oak." 



A remarkable fact about this beautiful form of English oak is that 

 although it is found at our doors few people in England are even aware 

 of its existence ; yet it is known in America as one of the finest decorative 

 woods ; indeed, in general, Americans appear to think that it is the only 

 form of oak which grows in England. There it is called simply " English 

 oak," the term " brown oak " being seldom used. H. J. Elwes, l^ees 

 of Great Britain and Ireland, quoting Mr. C. M'Kimm, a distinguished 

 American architect, says : " We regard it as the most beautiful oak in the 

 world . . . preferred to all others for its finer quality, richer colour, and 

 endurance." The hall and staircase at The Lynch House, Totteridge, 

 Hertfordshire, is entirely panelled and furnished in " brown oak," from 

 trees which grew on the Totteridge Park estate, and which provide a 

 fine example of this wood. The trees were cut down some twenty years 

 ago, and their roots can still be traced. Elwes says : " The best example 

 that I have seen of fine brown oak work in England is at Rockhurst, 

 the residence of the late Sir Richard Tarrant, in Sussex. This was done 

 by Messrs. Marsh, Cribb & Co. of Leeds, with brown pollard oak, showing 

 very varied figure " ; and since the date when he wrote this the same 

 firm has completed some equally fine panelUng in the dining-room of 

 Mr. H. J. Elwes' house at Colesbome. Indeed, it is doubtful if this is 

 not on the whole a stiU finer example. 



In my experience no such timber has ever been found either in France 

 or elsewhere on the Continent. Professor Groom, however, says that 

 he has examined the French chene rouge, derived from the same species 

 of tree {Quercus Robur) and has found the wood so similar that with the 

 naked eye he cannot distinguish it from " brown oak," but the microscope 

 revealed considerable differences between the British and French woods, 

 thus indicating that the causes of the anomaly in the two cases are 

 different. 



The question of seasoning is of more than ordinary importance in 

 connection with the use of English oak, and especially with the brown 

 variety under discussion. Excepting in the case of burry logs, they 

 should always be cut as nearly as possible on the quarter. After cutting, 

 the planks and boards should be stowed in a position entirely sheltered 

 from sun, wind, or rain, and preferably in a place where drying will 

 proceed slowly. This last precaution is specially necessary with curly, 

 twisted, or burry grain. When first cut, the wood is unusually strong, 

 and is liable to split and warp, although when seasoned it stands very 

 weU. A plan adopted by some has been to place the saw-dust of the 



