Rensselaer Union, Volume 3, Number 23, Rensselaer, Jasper County, 2 March 1871 — Seasoned Wood. [ARTICLE]

Seasoned Wood.

Jonathan Periam, Esq., in a late number of the Interior, gives the following suggestions upon the above topic: There is probably not one in ten of those farmers who use wood for fuel, who prepare it in the most economical way; nor, after preparing it, burn it economically. It is usually drawn home in sled lengths, placed in a large pile, and chopped up from day to day as wanted, by the larger class of consumers. Another class draw it in sled lengths and chop it into suitable sticks for firing, and throw it into a large pile for consumptions wanted. Another and smaller class haul and pile it in four feet lengths for seasoning, or after working it sufficiently small for burning pile it in tight sheds. The first class always have sodden or green wood for burning, one half of the value of which is consumed by the fire in drying it sufficiently to bum. The second class have partially dried wood, it is true, but the seasoning process foes on but slowly, and only for a short istance within the outside layers. The third class, who pile it solidly in tight sheds, derive but little morb benefit from their exertions than the second class, because without a free circulation of air, and under cover, timber and tire-wood will not season properly, and no free circulation of air can eiist in a wood-house with tight sides. It is only better than seasoning it under snow drifts in the winter, and in the rains of spring, and summer, and autumn. If the average cost of fire-wood to the farmer is four dollars per cord, and he consumes twenty-five cords a year, his actual loss between burning thoroughly seasoned wood, or green, will be not far from SSO, to say nothing about the pleasure of sitting in a comfort ably heated room, without the smoke find fumes attending the burning of green wood. If wood is to be worked into firewood entirely with the ax—and many farmers will prefer to do so-sit should always be worked while green; but-if corded in suitable lengths for sawing, it is as economically worked when partially dry. A wood-shed for storing sawed and split wood, should be well covered as to the the roof, but the sides should be entirely open. Ventilators may be made through it at convenient distances, by piling lengths of wood loosely over stringers laid along the bottom of the shed. The wood should be piled carefully up, the sides inclining slightly outward, other wood being thrown behind it as filling,' just as it happens to fall. By continuing this plan to the eaves, no rain can enter, and the ventilators will give free access of air to every part, and when seasoned—say at the end of six to nine months—it will 'ring like metal and be nearly as hard as flint. The first season prepare twice the quantity you want for the year’s consumption, and thereafter what you may need for the succeeding. year’A lise. There is no labor about the farm that.pays better than the thorough seasoning and storing of fuel.