WHICH IS BETTER— NATURAL OR ARTIFICIAL 

 SEASONING ? 



The subject of artificial seasoning having been now presented, com- 

 parisons between it and ordinary air seasoning naturally arise. It has 

 been shown that artificially seasoned timber has been considered by the 

 Air Board as fit and proper for use in an aeroplane propeller or langeron, 

 and it may be concluded, therefore, that it is also good enough for a side- 

 board or a cart. It is in fact practically impossible either for the 

 professor with his microscope, or the practical timber man with his knife, 

 to tell the difference between naturally seasoned and properly artificially 

 seasoned timber, if the surface is planed off. 



The question must be considered both from a technical and a com- 

 mercial point of view. The chief technical advantage of artificial season- 

 ing is that it is possible to obtain with considerable precision any degree 

 of dryness which may be required for a particular purpose. In some 

 cases it is not desirable to have the timber completely dry, in others 

 it is an advantage to have it somewhat over-dry, so that there can be no 

 possible chance of shrinkage. Either of these objects may be attained 

 by shortening or lengthening the normal process. In the light of com- 

 mercial interests, there are arguments favourable and unfavourable 

 to be adduced. The purchase of fresh timber which can be artificially 

 seasoned within a month, is a distinct advantage, since it becomes 

 thereby unnecessary to hold large stocks, and thus tie up consider- 

 able capital. There have been calculations made which have taken 

 account of interest on tied capital, rent, and so forth, which have 

 been used as an argument justifying the capital outlay necessary to 

 estabhsh an artificial drying plant ; but, on the other hand, it has been 

 argued that the costs of estabhshing and working the plant will exceed 

 that of the stocks which must otherwise be held. 



The solution Ues less in discussing this disputed question than in 

 turning to consider which t5^e of seasoned timber is of the greater value. 

 It is well known amongst those who have carried out high-class work, 

 that in spite of every effort made to keep a sufficient stock of thoroughly 

 naturally seasoned wood, this should always undergo a certain amount 

 of artificial seasoning before use. 



With the knowledge which we now possess as the result of experience 

 during the war, it appears almost certain that better results can be 

 obtained from artificially seasoned timber than is possible with that 



419 



