Seasoning of aspen

Abstract

Aspen is now the major forest type in the Lake States, and extensive stands are reaching maturity. Increasing quantities are being cut, and much is now being put to new and more exacting uses that require better air-seasoning and kiln-drying practices. The recent favorable market for green aspen lumber appears to be falling off, and the time may soon come when operators are no longer able to move green aspen. Such a change can be met by manufacturing better-quality aspen lumber and by carefully seasoning it to the desired moisture content to make it more acceptable. This report describes the principles of air seasoning and kiln drying as developed from research at the Forest Products Laboratory, with specific recommendations for the seasoning of aspen lumber, flitches, and shook stock.

Citation

Smith, Harvey H. 1947. Seasoning of aspen. Lake States Aspen Report. No. 5. Forest Products Laboratory, Madison WI. 19 p.