. Electric railway journal . tice, being trained to depend on others forthe observance of scheduled leaving time and in theabsence of such supervision the service had a tendencyto become irregular. Said this official: There is sucha thing as too much supervision, or rather improperdistribution of supervision. These starters as a rulehave no disciplinary power and merely act as machinesin telling the crews when to start. Trainmen are thuslikely to lose initiative, and when starters are not onduty all day long or at all terminals the result is ineffi-cient service. The same money paid for a few
. Electric railway journal . tice, being trained to depend on others forthe observance of scheduled leaving time and in theabsence of such supervision the service had a tendencyto become irregular. Said this official: There is sucha thing as too much supervision, or rather improperdistribution of supervision. These starters as a rulehave no disciplinary power and merely act as machinesin telling the crews when to start. Trainmen are thuslikely to lose initiative, and when starters are not onduty all day long or at all terminals the result is ineffi-cient service. The same money paid for a few moreintelligent supervisors, responsible for the regulationof service over a given territory, will always get morebeneficial results. We are inclined to put much faith in this point ofcriticism, and we offer it as a suggestion to transporta-tion officials who really desire to please their patrons bydistributing their facilities to the best advantage. 554 Electric Railway Journal Vol. 53, No. 12 Extending the Life of Wood Pol. By CHARLES R. HARTE Construction Engineer, The Connecticut CompanjNew Haven, Conn. Many Methods Are in Use for Prolonging theLife of the Various Woods—The Author De-scribes These, Discusses Their Relative Ad-vantages and Points Out How DifferentPreservatives Keep Out and Destroy theDestructive Germs T; vHE seasoning ofwood is a muchmore complicatedprocess than the meredrying out of the con-tained water; chemicalchanges occur in the contents and in the wallsof the cells which have a marked effect upon the char-acteristics of the wood; but the amount ofwater content in the wood is the simplest and the mostuniversal test of seasoning. This water occurs in threeforms: First, what is commonly known as the sap,which fills to a greater or less extent the cavities inthe wood fibers, particularly of the sapwood; second,water saturating the walls of the cells themselves; andthird, water in the contents of the living cells, whichconstitutes more than 90 per cent. I
Size: 1697px × 1472px
Photo credit: © Reading Room 2020 / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookcentury1900, bookdecade1900, bookpublishernewyorkmcgrawhillp
