NEWARK, Del. - If you want to be sure of a roaring blaze in your fireplace or woodstove next winter, now’s the time to cut firewood, according to University of Delaware extension agricultural engineer Dr. Jim Scarborough. “Firewood needs to be seasoned properly before burning, or a lot of the hard work, and money put into it is wasted," he says. Wood produces more heat and less creosote if it has been seasoned (air-dried) for at least six months before burning. Fresh cut wood may weigh two to three tons per cord, but green wood has a lower heat value than cured wood because some of the heat of bur ning must be used to drive off excess moisture. Seasoning allows the sun’s energy to draw off the water in firewood before burning. “While it can take as much as a BOU-MATIC Offers New Plate Cooler MADISON, Wise. You can preserve milk quality and prevent possible income loss with the new BOU-MATIC Dari-Kool Plate Cooler from Dairy Equipment Co., Madison, Wis. 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NEW HOLLAND, PA t Phone 717-354-4321 Hours Daily 7AMto 5 PM, Saturday 7AMto 12 Noon Cut Firewood Now For Next Winter year for split and stacked wood to reach a fully stable, air-dry con dition, the time left before next winter is enough for firewood that’s cut now to attain over 90 percent of its potential heat value,” Scarborough says. To speed the seasoning process, he suggests stacking split wood off the ground in an open area. A transparent cover, which also helps keep off rain, and unrestricted air flow around the wood will act as solar driers. “At minimum, a tarp should be used as a cover,” Scarborough says. Just remember to leave the sides of the stack uncovered so. air can cir culate through it. Don’t store firewood in your garage or basement in order to dry it. You may be inviting termites and other insects into your home.” prevents excessive agitation important for preserving milk quality. 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