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Seasoning
Freshly cut wood contains considerable water, which amounts to from one-third to more than one-half
of the total weight. The drying of wood before it is processed into timber is called seasoning,
and is done for a number of reasons. Seasoned wood is far more resistant to decay than fresh wood;
it is much lighter and therefore less expensive to ship; it has much higher heating value,
which is important if it is to be used as fuel; and, most important, wood changes in shape during drying,
and this change in shape should be completed before the wood is sawed.
Wood may be seasoned either by air-drying or kiln-drying. Air-drying takes several months,
whereas kiln-drying takes a few days. In both cases, the wood must be carefully stacked to prevent
warping, and the rate of drying must be carefully controlled.
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