CROSS TIES 



289 



SEASONING 



Cross ties are always seasoned before being placed in service on the 

 track or before preservative treatment for the following reasons : 



I. Seasoned ties as in the case of all timbers are more durable than 

 in the green state because the water content is reduced and the likelihood 

 of attack by fungi lessened. 



Photograph by A. R. Joyce. 



Fic. 77. — Conventional methods of piling cross ties. On tne right, softwood ties are piled 

 by the open method; on the left, the hardwood ties are piled by the alternate method 

 in order to season more slowly and prevent excessive checking. 



2. Seasoning increases the effectiveness of preservative treatment. 



3. A decrease of from 30 to 40 per cent of the weight of ties by season- 

 ing means a corresponding decrease in hauling charges and freight rates. 



4. Proper seasoning prevents serious or unnecessary checking and 

 splitting. 



The rate of seasoning is determined largely by the structure of the 

 wood, the season of the year, general climatic conditions, methods of 

 piling and location of the ties. 



Hardwoods such as oak, gum, maple, beech, etc., season slowly and 

 with difficulty as compared to such softwoods as the pines, firs, cedars 

 spruces and redwood. 



Winter-cut ties are less likely to fungus and insect attack and when 

 properly piled will season out sufficiently during the following spring and 

 summer. In all cases, ties should be peeled as soon as cut in order to 

 facilitate the most rapid seasoning. Some ties such as gum and beech 



