10 
Indian Forest Records. 
[VOL. IX 
figures in Appendix 1 should be considered in terms of units of defec- 
tiveness rather than mere percentages, because of the fact that the 
original percentages have been weighted, or given values according 
to their relative importance, for the purpose of reduction to a com- 
mon factor for comparison. For example, a certain percentage of 
pieces in an experiment were surface cracked to the first degree, a 
certain percentage to the second degree, etc., so that to arrive at the 
amount of surface cracking in the experiment as a whole it was neces- 
sary to establish a relation between the various degrees of defective- 
ness. This has been done by giving a Class II defect twice the 
weight of a Class I defect and weighting Class III and IV in the same 
direct proportion. Justification of this lies in the method of classi- 
fying the defect at the time of inspection. 
In arriving at the sum of the defects under each method of sea- 
.soning -unequal values have been assigned to the different defects 
according to the value of the defect as an indicator of the season- 
ing treatment — whether or not the defect is due to the method of 
seasoning only or to local conditions of piling and storage as w'eU. 
Thus surface cracJxi)ig has been taken at full value because more 
than any other defect it is a true indicator of the seasoning charac- 
teristics of the species and the method of seasoning. Warping and 
tiristiiig have been taken at f value and cupping at i value, because, 
as the experiments were carried out, these defects w'ere partly due 
to the method of piling. Shake has been considered at | value in 
that it is present in the wood before seasoning begins and is merely 
aggravated by the drying. Splitting has been taken at f value be- 
cause it has started in the log before conversion, thereby making 
further splitting practically inevitable regardless of the seasoning 
method. 
The conclusions drawn as to the seasoning characteristics of each 
^species and the proper method of seasoning are based on the total 
of the units of defectiveness ‘in each experiment and upon the percent- 
age of pieces affected by decay, insect attack, mould, and discoloura- 
tion. The general note wiltten at .the time of inspection giving the 
outstanding characteristics of the timber and a superficial comparison 
of the results has supplemented the detailed inspection. 
[ 153 ] 
