The Portland daily press. [volume] (Portland, Me.) 1862-1921, 1873-03-26
Value Of Coal Tar in Preserving Timber

Salt is employed, in numerous instances, as
a preservative of timber, where coat of
coal-tar would be far more effective. Water
and dampness will wash away all the saline
material. Salt is frequently employed be-
tween timbers which are laid one above the
other, for the durability of the timber, and
also for repelling certain insects which are
liable to bore into the wood, to the great dam
age OF architectural structures. but gen.
erous layer of coal-tar between timbers will
not only repel insects, but will preserve the
timber from decay for ages. The sills of all
buildings that are placed on foundation
wall should be thoroughly smeared with coal
tar, especially on the under side; and the
lemons and mortices should also be covered
with heavy coat where the timbers are
united. By this treatment, any wa er that
might find passage into the joints will be
effectually excluded. The upper side of sleep
ers of barns and other Outbuildings should
always be daubed before the planks are laid
down. When the ends of sleepers are placed
in gains, ii will pay well, in promoting the
durability of the timber, to smear both the
gains and the ends Of the sleepers before the
latter are put in their places.
Coal-tar can also be empioyed with salts
factory profit, in smearing the lemons ard
mortises of gates and joints of some styles of
fence, where two surfaces would be liable 10
retain moisture. When building piers and
bridges, a barrel or two of tar applied to the
joints of the timbers would often save thous-
ands of dollars. Bridges and piers always be-
gin to decay first in the joints. When the
joints are not painted, or smeared with tar,
water will find its way into them; and, as the
moisture will be retained for along period, the
timber will soon commence decaying.
Bridges rarely wear out; but they fail on ac-
count of the premature decay of portions of
the timber, which generous coat of coal-tar
would preserve from decay for many years.
Why SOME ARE PooR.-Cream is allowed
to mould and spoil.
Silver spoons are allowed to scrape kettles
Bones are burned that would make soup.
Nice handled knives are thrown into hot
water.
Brooms are never hung up and are soon
spoiled.
Dish cloths are thrown where mice will
destroy them.
Tubs and barrels are left in the sun to dry
Clothes are left on the line to whip to
pieces in the wind.
Vegetables are thrown away that would
warm over for breakfast.
Dried fruits are not taken care of in season
and become wormy. l..- ..-.s--.r-,
Bits of meat aae thrown out that would
make hash.
The cork is left out of the molasses Jug
and flies take possession.
Pork spoils for want of salt, and beef be-
cause the brine wants scalding.
Coffee, tea, pepper and spices are left to
stand open and lose their strength.
Potatoes in the cellar grow, and the sprouts
are not removed until they become useless.
The -four is sifted in wasteful manner,
and the bread pan is left with the dough
sticking to it. ~
Vinegar is drawn in tin basin, and al
lowed to stand till the vinegar and basin are
spoiled. ..5--.,..
Cold puddings are considered good for moth
ing, when often they can be steamed for the
next day.