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Show NORWAY SPRUCE FIR TREE. must be left with the bung out for two orthree days; after nay be immediately bottled, well corked up, which the and packed in sawdust or sand, when it will be ripe, and fit to drink, in a fortnight. Rememberthat it should be drawn off into quart stone bot. and wired. ix well tegether a quarter of a he purest essei of spruce, seven pounds of loaf ade into a clarified syrup, and about a gallon and half of hot watgr; and, when ntly sti and incorporated, put it into the cask, and fill up with cold water. ‘Then add about a quarterof a pint of good ale yeast, shakethe caskwell, andlet it work for three or four days; after which, bung it up. In a few days it maybe bottled off after the usual manner, and in a week or ten days will befit for u If, on bunging it close, about a quarterof an ounce of isinglass, first dissolvedina little of the warmed liquor, or in cyder, be stirred in, by wayof ining, it will acquire a superior degree of clearness. In proportion to the coldness of the weather, the quantity of yeast should be increased. Some, instead of yeast, use ale or beer rst time of making, and afterwards the grounds of their former spruce beer. In warm weather, verylittle ferment is requisite. How To MAKE Spruce Wine. For this, SCOTCH FIR. PINUS SYLVESTRIS. Class XX¥. Moneecia. which is only a superior sort of white spruce beer, proceed as follows: To everygallon of water take a pound and a half of honey, and half a pound offine starch. ‘The starch, however, previouslyto its being with part of the water purposely preserved. A quarter of a pound of essence of spruce may beused tofive gallons of water; and the same method maybe pursued in working, fining, and bottling, as directed above for the white spruce beer. Spruce is a wholesome and pleasant drink to those who are used to it, and persons soon become habituated. It contains 4 vast quantity of fixed air, which is ex ely bracing ; andthe use of this liquoris particularly to be recommended to such as t roubled. with scorbutic humours, or have the gravel. 1 chiefly used in the summer months. are a blended with the honey, liquor, or syrup, must be reduced to a transparent jelly, by boiling it It is Order IX. Monadelphia. The same the last. Leaves in pairs, r Young Cones ovate-conical, pedun« recurved, dependent: Anthers with a minute crust. T DESCRIPTION. ws hichly inf a aig ‘ ° iu ughly useful species, from which the red deal is cbained » Inhabits abits more “More generall severaly: the northern parts of Europe, at . but also founc eSto thei south, qe ison 1 and in - Scotlan a8 id pees 6 d, whence ommonty called the Scotch fir. tin species under the na Miller describes the Scotch tree 48as a dis me of P. rubra. ‘Mr. La distinct ct i m- _e Hert is surprised tl ai nat it is not morecultivated on waste ground €¢§ no Ey sand, According to his own observations it thrives least on chalky chalk land, a but Ron eve here it Dut it will even wil crow there grow. y From a note to - “+ alba we atesin some parts ofe Ireland 1 Wele: Jearn that the bogs arealMost { entirely entirale filled £ . 1 roots of P. sylvestris : they with the old are Meani e! conver ene Geytedcatsinto ropes that stand e "Pp, and 5 dampneE ss ; much |
