Part V.] Sweet: On Air Scasoninri of Indian Timbers. 
11 
CHAPTER III. 
Characteristics and Merits of the Four Methods of Air-Seasoning. 
The four methods of seasoning carried out in these experiments 
represent the generally recognised methods of air-seasoning timber 
commercially in this country. It is significant that these methods 
are in use more from necessity brought about by climatic conditions, 
or methods of timber extraction and manufacture, than from the 
actual beneficial effects of the methods themselves upon the timber. 
It is logical to assume from what may be seen from present practice 
that the seasoning is in most ways subordinate to other considera- 
tions, with the result that many woods are thought to be altogether 
incapable of seasoning satisfactorily. 
The measure of the effectiveness of the seasoning method is not 
one of convenience or even of superficial cost, but rather of the ex- 
tent to which the extremes of either too fast or too slow drying are 
avoided. If the seasoning goes on too quickly it becomes uneven and 
results in surface cracking and splitting. If, on the other hand, it 
is permitted to proceed too slowly every opportunity is given for 
the development of fungi and insects. The most effective method 
brings about the optimum conditions for the wood under treat- 
ment. Control of the rate of seasoning is absolutely essential in 
order to bring about the conditions which are most effective in pre- 
venting the characteristic seasoning defects of the wood. 
The investigation shows that the susceptibility of certain species 
to damage by insects and decay is the primary factor in determining 
the proper method of seasoning ; while in the matter of cracking, 
warping, etc., the care of the timber during seasoning is of the 
greatest significance. The protection that the converted timber is 
given from the sun, rain, and desiccating winds, and the care with 
which it is stacked, are of considerably more importance than 
whether it is seasoned in tin' log, by immersion in water, or by girdling 
the tree. 
(/) Seasoning in the Log. 
Timber is seasoned in the log or square in order to reduce the 
amount of cracking by retarding the rate of drying. As a matter of 
fact, with many species seasoning in the log goes on so slowly as to 
be negligible for practical purposes, so that, even after a period of 
years, the heartwood is still quite green. As an example, it may be 
cited that sal logs laid down for seasoning showed after 4 j-ears vir- 
tually no loss in moisture. The experiments show that with most 
species the seasoning is so slight, even after a period of one year, 
that when the logs are finally converted, the wood cracks and warps 
as much as though it had not been seasoned at all prior to conver- 
sion. Refractory woods, which specially require slow seasoning to 
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