(917)
10. One of the best ways of obtaining the greatest store of Sap in the shorest time from the Body of any Tree, is, Not only to pierce the Bark, not to cut the Body with a chizel, almost to the Pith, (as some have directed,) but quite thorow all the Circles and the inner Rind it self, on both Hdes of the Pith, leaving only the outermost Circle and the Bark on the North-East-side unpierced. But this hole is ro be bored sloaping upwards, as large as the biggest Auger, you can get, will make; and that also thorough and under a large Arm near the ground. So will it not need any stone to keep open the orifice; nor Spigot, to direct the Sap into the Receiver. This way, the Tree will in short time afford liquor enough to brew with it. And with some of thes sweet Saps one bushell o£ Malt will make as good Ale, as four bushels with ordinary water, though you should brew even in March, held the properest time for brewing in regard of the goodness of the water at than season. Sycamore I take to yeild the best brewing Sap, being very sweet and wholesom.
11. To preserve Sap in the bell condition, for Brewing, what you gather first, must be insolated by a constant exposure of it to the Sun in Glasses or other fit vessels, till the rest be gather'd and ready; otherwise it will soon contract an acidity. Having been thus expos'd to the Sun, till a sufficient quantity is collected; put into it so much very thin cut and hard tosted but no ways burnt Ry-bread, as will serve to ferment it; and when it works, take out the Bread, and botle the liquor, stopping it up with waxed Corks. IF you bake Sage or any other Medicinal herbs in such thin Ry-paste, till they be very dry, you may expect a very wholesome drink, If you put a few Cloves in every Glass, into which the Sap runs from the Tree, it will certainly keep a twelf-month. But I have wonder'd, whilest I observ'd, How speedily it drew the taste and tincture of the Clove. In some few bottles I was so happy as to draw out my Cloves, with a cloth, in which I tyed them-up, in such a season, as not to change colour not taste; and yet I preserv'd the Birch-sap by that slight fermentation above a twelf month without any alteration, which else would have sowr'd in a few days.
