34 
BULLETIN 1436, U. S. DEPARTMENT OP AGRICULTURE 
In making golf -club heads the persimmon logs are cut into short' 
bolts from 3 to 4 feet long (fig. 21). Two thick slabs are cut on 
opposite sides of each bolt, leaving in the middle a third piece of 
equal thickness containing the pith. The slabs and center pieces are 
then ripped to the approximate thickness of the block required, about, 
3 inches, and to a breadth of 2>y 2 to 6 inches corresponding to the 
length of the head. The slabs and thick pieces, most of them still 
retaining a strip of bark, are seasoned in the open air for several 
months (fig. 22). They are then cut into smaller blocks approxi- 
mating the rough shape of the head, which are spread on the floor in 
open sheds and covered with burlap sacks to season further. These 
blocks are turned over with shovels periodically so that the seasoning 
proceeds uniformly with the smallest amount of checking. Changes 
in weather often have a marked effect on the seasoning. 
Fig. 21. — Sawing strips of persimmon for golf-club heads 
The rough blocks, when thoroughly air seasoned, are placed in 
lathes and shaped into blanks according to metal patterns. A hole 
is bored for the shaft, and the blank is finally sanded and made ready 
for the sporting goods and athletic supply companies to complete 
the golf club. 
Experiments have recently been made in kiln-drying persimmon 
blocks for golf-club heads at the Forest Products Laboratory. One 
of the blocks was completely covered with gloss oil and dried in 
a hot box at 160° F. without any humidity. Twenty-five days were 
required to dry from approximately 40 per cent moisture to 8 per 
cent without any checking. Some end checking developed in a kiln 
run which required only 18 days. 
SHOE LASTS 
Approximately 100,000 rough persimmon blocks, the equivalent of 
150,000 feet board measure, log scale, are used for shoe lasts. This 
is a much smaller quantity than was at one time used ? and is the re- 
