Logging; the principles and general methods of operation in the United States . Fig. 132. — A Herty Cup on a Year-ling Crop. The cup was raised atthe beginning of the second season. 1 A New Method of Turpentine Orcharding, by Chas. H. Herty. Bui. 40,U. S. Bureau of Forestry, p. 31. ^ Zinc nails have since been substituted. ^ Shipping weight approximately 25,000 pounds. TURPENTINE ORCHARDING 453 The handling of the crop from this time on is very similar to acrop of boxes. Advantages of the System. — Not only is the yield of turpen-tine increased by the use of cups, but the grade of rosin is hig
Logging; the principles and general methods of operation in the United States . Fig. 132. — A Herty Cup on a Year-ling Crop. The cup was raised atthe beginning of the second season. 1 A New Method of Turpentine Orcharding, by Chas. H. Herty. Bui. 40,U. S. Bureau of Forestry, p. 31. ^ Zinc nails have since been substituted. ^ Shipping weight approximately 25,000 pounds. TURPENTINE ORCHARDING 453 The handling of the crop from this time on is very similar to acrop of boxes. Advantages of the System. — Not only is the yield of turpen-tine increased by the use of cups, but the grade of rosin is higherand under average conditions may be worth annually Si50 moreper crop than that secured from boxes. The danger from fire isalso reduced, because the scarified faces do not take fire as readilyas the resinous matter in boxes. THE MCKOY CUP The McKoy cup is attached to the tree by means of a gal-vanized-iron apron instead of a nail. The box is rectangular in. ^*S^S^iSi^^i£!:i;i^ Fig. 133. — The ]\IcKoy Cup. used for the collection of Crude Turpentine. form, and of the following dimensions: length 12 inches, width3j inches and depth 3^ inches. The capacity is approximatelytwo quarts. They are made from one piece of sheet iron foldedtogether into the form of a box. The apron has one concaveedge so that it will fit the bole of the tree. The back edgeof the box is turned forward and down forming a flange bywhich it is attached to another flange on the outer edge of theapron. The tools required for hanging cups consist of a special con-cave-edge broadax and a wooden maul. Cups and aprons aredistributed throughout the orchard to all trees that are to be 454 LOGGING bled. Two men then follow, one using the broadax and theother a maul. A face about 8 inches long and 6 inches wideis cut on the bole just deep enough to expose the wood. Thisremoves loose bark and facilitates the hanging of the cup. Agash is then cut into the face by holding the br
Size: 1628px × 1535px
Photo credit: © The Reading Room / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookcentury1900, bookdecade1910, bookpublisheretcet, bookyear1913
