102 BY-WAYS AND BIRD-NOTES. 
ever, so strong and fine as the perfumes, odors, 
and aromas. Of these each season has its 
own—the perfume of spring flowers, the odors 
of summer mosses and sweet punk, the aroma 
of buds and barks and gums. Even in mid- 
winter, when a warm time comes, and the 
snow melts, and the ground is thoroughly 
thawed, there are woodsy odors borne about 
by the drowsy winds. In fact, the fragrance 
of January is sweeter and more subtly elusive 
than that of May. Go nibble the brown, 
pointed buds of the beech tree in midwinter, 
and you will find how well the individuality of 
the trees is condensed in those laminated little 
spikes. You taste the perfume of tassels and 
the fragrance of young leaves; there is an 
aromatic hint of coming nuts. You may almost 
taste the songs of the spring birds! What 
words these buds are! How _ prophetic! 
We bite them, and, lo! the spring rises in a 
vision! Its poemis read in advance. 
I recollect a clear fountain of cold water 
around which grew festoons of cress and 
mint. JI had been chasing the wild things 
all the morning, as a true huntsman_ will, 
and now I was tired and thirsty. At such 
a time what could be more welcome than 
mint and water? How soothing the fragrant 
flavor and the cooling draught! Then came 
the biting spiciness of the cress, to reinvigor- 
ate my nerve withal. Out of my pouch I drew 
a cake of maple sugar, and feasted like a god. 
When winter begins to come on, the nuts 
come too. I cannot understand the taste of 
those who do not like the rich oily kernels 
of the butternut, the hickory nut, and the 
sweet acorns of the pine oak. Squirrels know 
