The Lamar register., 1906-04-18
PRESERVING FOLES.
LEANS OF SEASONING TELE-
GRAPH WIRE SUPPORTS.
Economy in the Use of a Product
Which Is in Great Demand
and Rapidly Run
ming Out.

With the life of telephone and tele-
graph poles at its present limit. the
100000 miles OF existing lines, requir
Ing 32.000.00O poles, must be renewed
approximately four times before trees
suitable to taiie their place can grow.
a pole lasts in service about IL years,
on the average, but is made from
tree about co years old. In other
words, to maintain a continuous sup
ply hve times as many trees must be
growing in the forest as there are
poles in use. The severity OF this
drain upon forest reTources by the
telephone and telegraph companies is
obvious enough. Just as in the case
of railroad ties. the question of pole
supply has thrust itself into promi-
nence. To lengthen the life of poles,
and in this way to moderate demand
and conserve future supplies, has be-
come an important matter, affecting
the public as well as private interests
Since 1902 the forest service has been
making a thorough study of the pres
ervation treatment of poles and of the
value of the seasoning in relation to
treatment. In this work its first OBJ
| ject has been, as in its studies of cross
ties and construction timbers, to make
the timber last as long as possible, 50
as to check the annual demand for re-
newal and thus lessen so far as pos
sible the drain upon the forest. Co
operating with telephone and tele-
graph companies, railroads, lumber
companies. and individuals. 1t has
/ fnt AID ,,f ,at.-t,
covering all phases of the problem,
from the question of the best season
for cutting. through subsequent stages
Of handling, to the final setting of the
pole. Some of the most important re-
suits obtained deal with the seasoning
process.
Seasoning was studied in the .irst
place to determine the rate at which
poles become air dry, that is, lose as
much moisture as they will part with
through evaporation in the open air.
The time of cutting was also carefully
considered. Experiment proved that
poles cut in winter dry more regularly
| than those cut at other seasons, and
also show greater loss in moisture at
the end of six months seasoning. The
advantages of winter cutting are,
therefore. even drying. with a mini
mum liability to cheek. and light
weight-an obvious advantage for
shipment by freight Spring or sum
mer cutting secures a more rapid loss
IF moisture at first, owing to the tenn
perature. but only for three of four
months. At the end of from six to
eight months spring and summer cut
| h.t Ir;a.
.hree-quarters as much as winter-cut
poles. Spring and summer cutting,
however, would result in saving in
freight and increased durability if the
poles are to be shipped and used with
in three Or four mouths after cutting
The second point to be determined
was thu degree of shrinkage in cir
cumfeTshce during air seasoning This
was found to be very slight. averaging
but little over 0.5 per cent. at the butt
and o.5 per cent at the top. The rap
ID satfnkage OF wood does not begin
until the percentage of moisture is re-
iuced lower than is possible in the
ease of telephone and telegraph poles
in out-of-doOr seasoning.
TIE effect of soaking in water upon
The rate of seasoning was the third of
the problems dealt with. The expert
men:s substantiate the common opin-
on that poles soaked from two to four
weeks subsequently season at a ma
terially Increased rate.
FiTally, it was found that checking
IN the course of seasoning is not seri-
ous when poles havn been carefully
cut. Ra9id-grown timber. however.
when so .arelessly cut as to leave Jag
sed ends, was found to split badly at
The butt asd at the top. This is doubt
less mercy the widening of cracks
started wh'n the stick partially broke
oh instead If being cut clear through.
Just how much thorough seasoning
VIII add to tie life of poles can not be
told until the actual tests are made in
service. The poles upon which the
tests are being made have been set in
line where their behavior can be
compared with that of unseasoned
poles, and will be closely watched Up
On large number of the seasoned
poles test was also made to show the
value of various preservative treat
ments. which is expected to throw ad-
ditional light on the subject of dur
ability.
Cooks Perquisites.