The sap in timber, by reason of the matters which it holds in solution, is denser than pure water; moreover, it is enclosed in fibres or channels permeable at the ends. Supposing in submerged timber, the surrounding water to be flowing, or at least changing, this water will conclude by occupying, if not altogether, at least in a great degree, the place of the sap, which will have issued forth, carrying with it the fermenting principle with which it is charged. The timber, therefore, which has remained _sufficiently long_ in the water ought to be much less susceptible of fermentation than that seasoned only by the atmosphere. Besides, as pure water evaporates much easier than that which contains certain principles, this timber ought to be seasoned much sooner than the other. Of steeping generally, whether in cold or warm water, it must be particularly observed that it dissolves the substance of the wood, and necessarily renders it lighter; indeed, it is known that notwithstanding wood that is carefully submerged remains good for a very long period after the water has dissolved a certain soluble part, it is, when taken out and dried, liable to be brittle, and unfit for any other work but joinery. SEASONING BY STEAMING AND BOILING, ETC. For the purposes of joinery, steaming and boiling are very good methods, as the loss of elasticity and strength which they produce, and which are essential in carpentry, is compensated by the tendency to shrinkage being reduced; the durability also is said by some to be rather improved than otherwise, at least from steaming. If steaming be not carried on too quickly it will answer, but if it be pushed with too much vigour it is very apt to produce a permanent warping and distortion of the material. Oak of British growth may be seasoned by this process, as without this precaution it requires a long time to season. It has been ascertained, that of woods seasoned by these methods, those dried soonest that had been steamed; but the drying in either case should be somewhat gradual, and four hours are generally sufficient for the boiling or steaming process. The question of time will depend upon circumstances: some persons consider that one hour should be allowed for every inch in thickness. In some dockyards, salt water is used in the boilers, in others fresh, from considerations of convenience; and the fact is, plank boiled in salt water never gets rid of the salts that naturally enter the pores of the wood in boiling; and such being the case, the ship in which this plank is used is much more liable to the effects of damp than she would have been if the plank had been boiled in fresh water.