CHAP. CXIII. coni'ferjE. ^'bies. 2315 



from the district of Maine ; and it is exported in great quantities, for the 

 same purpose, to the West Indies and Liverpool. The knees of vessels, at 

 Boston and in the district of Maine, are sometmies made of the base of this 

 tree, and one of the principal roots ; and it is substituted for oak in many 

 places, where the timber of that tree is becoming scarce. In Maine and 

 Boston, it is often employed for the rafters of houses, and is more esteemed 

 for that purpose than even the hemlock spruce. It is sometimes used for 

 floors; for which purpose it is found tougher than the white pine (P. 

 ^trobus), but is more liable to crack. In all these regions, but particularly in 

 Maine and New Brunswick, the black spruce is sawn into boards of consider- 

 able width, which are sold a fourth cheaper than those of white pine, and are 

 exported in great quantities to the West Indies and to England ; being used 

 in the latter country, principally at Birmingham and Manchester, for packing- 

 cases. This species is not resinous enough to aflbrd turpentine as an 

 article of commerce; and the wood snaps when burning, like that of the 

 chestnut. 



Mode ofmaMng Spruce Beer. The following is the method given by Du 

 Hamel : — "To make a cask of spruce beer, a boiler is necessary, which will 

 contain one fourth part more than the quantity of liquor which is to be put 

 into it. It is then filled three parts full of water, and the fire lighted. As 

 soon as the water begins to get hot, a quantity of spruce twigs is put into it, 

 broken into pieces, but tied together into a faggot or bundle, and large enough 

 to measure about 2 ft. in circumference at the ligature. The water is kept 

 boiling, till the bark separates from the twigs. While this is doing, a bushel 

 of oats must be roasted, a few at a time, on a large iron stove or hot plate; 

 and about fifteen gaieties, or as many sea biscuits, or if neither of these are 

 to be had, fifteen pounds of bread cut into sHces and toasted. As these 

 articles are prepared, they are put into the boiler, where they remain till the 

 spruce fir twigs are well boiled. The spruce branches are then taken out, 

 and the fire extinguished. The oats and the bread fall to the bottom, and the 

 leaves, &c., rise to the top, where they are skimmed off with the scum. 

 Six pints of molasses, or 12 lb. or 15 lb. of coarse brown sugar, are then 

 added ; and the liquor is immediately tunned off into a cask which has con- 

 tained red wine ; or, if it is wished that the spruce beer should have a fine red 

 colour, five or six pints of wine may be left in the cask. Before the liquor 

 becomes cold, half a pint of yeast is mixed with it, and well stirred, to incor- 

 porate it thoroughly with the liquor. The barrel is then filled up to the bung- 

 hole, which is left open to allow it to ferment ; a portion of the liquor being 

 kept back to supply what may be thrown off by the fermentation. If the cask 

 is stopped before the liquor has fermented 24 hours, the spruce beer becomes 

 sharp, like cider ; but, if it is suffered to ferment properl}-, and filled up twice 

 a day, it becomes mild, and agreeable to the palate. It is esteemed very whole- 

 some, and is exceedingly refreshing, especially during summer." (Z)z< Ham. Arb., 

 i. p. 17.) According to Michaux, " the twigs are boiled in water, a certain 

 quantity of molasses or maple sugar is added, and the mixture is left to 

 ferment." The essence of spruce (which is what spruce beer is made from 

 in this country) is obtained " by evaporating to the consistence of an ex- 

 tract the water in which the ends of the young branches of black spruce 

 have been boiled." Michaux adds that he cannot give the details of the 

 process for making the extract, as he has never seen it performed ; but that he 

 has often observed the process of making the beer, in the country about Halifax 

 and the Maine, and that he can affirm with confidence that the white spruce 

 is never used for that purpose. He also states that spruce beer is con- 

 sidered very salutary, and, in long voyages, is found efficacious in preventing 

 attacks of the scurvy. 



Statistics. In England. At Kenwood, Harapstead, 40 years planted, it is 28 ft. high, the diameter 

 of the trunk 1 ft. 6in., and of the head 20 ft. In Surrey, at Deepdene, 9 years planted, it is 20 ft. 

 high. In Sussex, at Kidbrooke, it is 60 ft. higli, the diameter of the trunk 3 ft., and of the head 45 ft. 

 In Wiltshire, at Longleat, 80 years planted, it is 53 ft. high. In Buckinghamshire, at Temple House, 

 40 years planted, it is 30 ft. high. In Radnorshire, at Maeslaugh Castle, 50 years planted, it is 70 ft. 



