Nothing contributes more to increase the value of timber than thorough and judicious seasoning. The principal objects to be attained are, first, to remove the saccharine or loose vegetable matter, which by heat and moisture may ferment, and thereby cause the wood to decay; and, second, to remove all moisture, in order that the wood may shrink to its smallest dimensions, and thus be enabled to retain its shape and place after it has been wrought. To attain this, many methods have been used; but, fortunately, the most simple and practical of them all is of most value. If timber be properly subjected to the action of water and air, it may, by this means, be perfectly seasoned, and at small expense.

As soon as it has been felled, timber should be immediately removed to the mill, and sawed. If this is impracticable, and the bark has not been removed, it should be taken off, and the logs put into the river or some running stream, there to remain till they can be taken to the mill.

If no stream is near, they should be placed on some dry spot, be well blocked up from the ground, and covered with boughs of trees to keep from them the action of the hot sun or of strong currents of wind.

After the lumber has been sawed, it should be put into the water, and chained down beneath its surface, for at least two weeks, when the vegetable matter will be dissolved, and pass out into the water. After remaining submerged for the time named, it should be taken out, and piled in a dry place, where it may be covered with boards to protect it from the direct action of both sun and wind.

It is not well to attempt to dry it too quickly; for, if it be subjected to great heat, a large portion of the carbon will pass off, and thereby weaken the timber. And, further, if it be dried by heat, the outside will become hardened, and the pores closed; so that moisture, instead of passing out, will be retained within. Timber, too suddenly dried, cracks badly, and is thus materially injured.

In piling it, the sleepers on which the first pieces are laid should be perfectly level and "out of wind," and so firm and solid throughout, that they will remain in their original position; for timber, if bent or made to wind before it is seasoned, will generally retain the same form when dried. Pieces of wood should be put between the sticks, and each piece directly over the other, so that air may freely pass through the whole pile; for, while it is necessary to shield timber from strong draughts of wind and the direct action of the hot sun, a free circulation of air and moderate warmth are equally essential.

More costly methods of seasoning - such as smoking, steaming, exhausting the sap by an air-pump, etc. - are not sufficiently valuable to compensate for the trouble and expense.

The length of time requisite for seasoning timber depends entirely upon the size of the stick, the kind of wood, its situation, etc, while drying. The carpenter should exercise his own judgment; always remembering that a large stick is never so dry that it will not season, and consequently shrink still more, if sawed into smaller pieces, and new surfaces be exposed to the action of the air.