The shrinkage is unequal in different directions and in different portions of the same piece. It is greatest in the circumferential direction of the tree, being generally twice as great in this direction as in the radial direction. In the longitudinal direction, for most woods, it is almost negligible, being from 20 to over 100 times as great circumferentially as longitudinally. There is a great variation in different species in this respect. Consequently, it follows from necessity that large internal strains are set up when the wood shrinks, and were it not for its plasticity it would rupture. There is an enormous difference in the total amount of shrinkage of different species of wood, varying from a shrinkage of only 7 per cent in volume, based on the green dimensions, in the case of some of the cedars to nearly 50 per cent in the case of some species of eucalyptus. When the free water in the capillary spaces of the wood fibre is evaporated it follows the laws of evaporation from capillary spaces, except that the passages are not all free passages, and much of the water has to pass out by a process of transfusion through the moist cell walls. These cell walls in the green wood completely surround the cell cavities so that there are no openings large enough to offer a passage to water or air. The well-known "pits" in the cell walls extend through the secondary thickening only, and not through the primary walls. This statement applies to the tracheids and parenchyma cells in the conifer (gymnosperms), and to the tracheids, parenchyma cells, and the wood fibres in the broad-leaved trees (angiosperms); the vessels in the latter, however, form open passages except when clogged by ingrowth called tyloses, and the resin canals in the former sometimes form occasional openings. By heating the wood above the boiling point, corresponding to the external pressure, the free water passes through the cell walls more readily. To remove the moisture from the wood substance requires heat in addition to the latent heat of evaporation, because the molecules of moisture are so intimately associated with the molecules, minute particles composing the wood, that energy is required to separate them therefrom. Carefully conducted experiments show this to be from 16.6 to 19.6 calories per grain of dry wood in the case of beech, long-leaf pine, and sugar maple. The difficulty imposed in drying, however, is not so much the additional heat required as it is in the rate at which the water transfuses through the solid wood. SECTION VIII ADVANTAGES IN SEASONING Three most important advantages of seasoning have already been made apparent: