320 



THE TIMBERS OF THE WORLD 



If possible, concrete bearers with not less than 2 feet centres and having 

 a level surface should be laid down at intervals, otherwise baulks of 

 timber should be used which are sufficiently strong to support the pile, 

 and thick enough to allow a good current of air to circulate under it. 

 The planks and so forth must then be laid down and " sticks " inserted 

 between each layer. 



These sticks should consist of thin pieces of wood which wiU not stain 

 the timber. They should be of even and regular thickness, not less than 

 a fuU f inch in the lower tiers, and about f inch in the upper. Great care 

 must be used to see that they are placed exactly above each other at even 

 and regular distances according to the thickness of the planks which have 

 to be piled. Sticks | inch thick must be placed at intervals of not more 

 than one foot apart, while for thicker planks they may be extended to a 

 distance of as much as 30 inches. The distances between the sticks should 

 be varied according to the character of the wood ; and whether it is im- 

 portant to find it flat and level when taken from the pile after seasoning. 



Broad widths of hardwoods 

 are dealt with in a different 

 manner. The planks or boards 

 should, after sawing, be 

 " cleated " with hoop iron 

 bands secured with two nails 

 at either end of the wood (as 

 illustrated in Fig. a). The 

 common custom of cleating 

 with a stout piece of wood 

 (Fig. 6) is wrong. The ha- 

 bility to split is much greater 

 during the early stages of saw- 

 ing and seasoning, for when 

 the boards or planks have 

 become dry there is Kttle risk. 

 During this period the iron 

 bands hold the wood together, 

 and as the latter shrinks, begin 

 to buckle outwards (Fig. c). 

 If the planks should spUt, the 

 wood is held firmly so that 

 the split will not extend 

 (Fig. d). On the other hand, 

 the strong wooden cleat holds 

 the end of the board or plank 

 firmly, and when this begins 



Hoop iron cleat, fresh nailed. 



Fig. c. — Hoop iron cleat, seasoned and sound. 



Fig. d. — Hoop iron cleat, seasoned and split. 



