The Seasoning Of Wood

Modern forest products research had its start hardly fifty years ago. Today we are in a position to apply the title "wood science" to the field of wood technology that is based on scientific investigation, theoretical as well as experimental. It is this research that fosters new uses for wood as a raw material and that creates the foundation for new industries for the manufacture of wood-base materials such as plywood, laminated products, particle and fiber board and sand wich construction. Wood technology in its broadest sense combines the disciplines of wood anatomy, biology, chemistry, physics and mechanical technology. It is through this interdisciplinary approach that progress has been made in wood seasoning, wood preservation methods, wood machining, surfacing and gluing, and in the many other processes applied in its utilization. In 1936 the senior author published a book entitled, "Technologie des Holzes", which was a first approach to a universal reference book on wood technology. The first edition of Volume I of the Textbook of Wood Technology, co-authored by H. P. BROWN, A. J. P AN SHIN , and C. C. FORSAITH, was published in 1948. An indication of the rapid development of this field can be gained from the fact that the second edition of "Technologie des Holzes und der Holzwerkstoffe", completely revised, was needed by 1951. It contains 2233 pages compared with the 764 pages of the 1936 edition.

DigiCat Publishing presents to you this special edition of "Seasoning of Wood" by J. B. Wagner. DigiCat Publishing considers every written word to be a legacy of humankind. Every DigiCat book has been carefully reproduced for republishing in a new modern format. The books are available in print, as well as ebooks. DigiCat hopes you will treat this work with the acknowledgment and passion it deserves as a classic of world literature.

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This book provides an in-depth examination of wood seasoning, the process of drying wood to reduce its moisture content. The author covers various methods of seasoning and their effect on the properties of wood. This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.