130 SYLVA FLORIFERA. 



bleeding season, a quantity of sap equal to its 

 own weight. This sugary sap is obtained by 

 boring holes in the body of the tree, in the 

 beginning of March, before the leaves shoot 

 out, and placing in the hole a fosset made of 

 an elder stick, with the pith taken out; set- 

 ting vessels, or hanging bladders to receive 

 the liquor. It is common to tap large trees 

 in four or five places at a time ; and a num- 

 ber of trees should be bored on the same 

 day, so as to afford a sufficient quantity of 

 juice in a short time ; for the sooner it is 

 boiled the better. It was formerly sweet- 

 ened with honey, but lately sugar has been 

 substituted to the proportion of from two 

 to four pounds to every gallon of liquor. 

 This is gently boiled as long as any scum 

 rises; which is cleared as fast as it forms. 

 It is then put into a tub to cool, after which 

 it is tunned into a cask, and bunged up when 

 it has done working. It is ready for drinking 

 when a year old. This wine is said to be 

 aperitive, detersive, and cosmetic. Formerly, 

 when spice was more used in wines, cinna- 

 mon was added to birch wine. 



It is thought that the trees are but little 

 injured by being thus perforated in the spring, 

 when the sap is ascending. Evelyn says he 

 observed a birch that had been for many 



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