CHAP, xvii S Y L V A 1 49 



is, to cut the trees almost quite through all the circles, 

 on both sides the pith, leaving only the outmost circle, 

 and the barks on the north, or north-east side unpierc- 

 ed ; and this hole, the larger it is bored, the more 

 plentifully 'twill distill ; which if it be under, and 

 through a large arm, near the ground, it is effected 

 with greatest advantage, and will need neither stone, 

 nor chip to keep it open, nor spigot to direct it to 

 the recipient. Thus it will, in a short time, afford 

 liquor sufficient to brew with ; and in some of these 

 sweet saps, one bushel of mault will afford as good 

 ale, as four in ordinary waters, even in March it self; 

 in others, as good as two bushels ; for this, preferring 

 the sycomor before any other : But to preserve it in 

 best condition for brewing, till you are stored with a 

 sufficient quantity, it is advis'd, that what first runs, 

 be insolated and placed in the sun, till the remainder 

 be prepar'd, to prevent its growing sour : But it may 

 also be fermented alone, by such as have the secret : 

 To the curious these essays are recommended : That 

 it be immediately stopp'd up in the bottles in which 

 it is gathered, the corks well wax'd, and expos'd to 

 the sun, till (as was said) sufficient quantity be run ; 

 then let so much rye-bread (toasted very dry, but not 

 burnt) be put into it, as will serve to set it a working; 

 and when it begins to ferment, take it out, and bottle 

 it immediately. If you add a few cloves, Gfc. to 

 steep in it, 'twill certainly keep the year about : 

 'Tis a wonder how speedily it extracts the tast and 

 tincture of the spice. Mr. Boyle proposes a sulph- 

 urous fume to the bottles : Spirit of wine may haply 

 not only preserve, but advance the virtues of saps ; 

 and infusions of rasins are obvious, and without 

 decoction best, which does but spend the more 



