CHAP. CX1II.

CONl'FEIUE. A'BIES.

2315

from the district of Maine; and it is exported in great quantities, for thesame purpose, to the West Indies and Liverpool. The knees of vessels, atBoston and in the district of Maine, are sometimes made of the base of thistree, and one of the principal roots; and it is substituted for oak in manyplaces, where the timber of that tree is becoming scarce. In Maine andBoston, it is often employed for the rafters of houses, and is more esteemedfor that purpose than even the hemlock spruce. It is sometimes used forfloors; for which purpose it is found tougher than the white pine ( P.iStrobus), but is more liable to crack. In all these regions, but particularly inMaine and New Brunswick, the black spruce is sawn into boards of consider-able width, which are sold a fourth cheaper than those of white pine, and areexported in great quantities to the West Indies and to England; being usedin the latter country, principally at Birmingham and Manchester, for packing-cases. This species is not resinous enough to afford turpentine as anarticle of commerce; and the wood snaps when burning, like that of thechestnut.

Mode of making Spruce Beer. The following is the method given by DuHamel: — “To make a cask of spruce beer, a boiler is necessary, which willcontain one fourth part more than the quantity of liquor which is to be putinto it. It is then filled three parts full of water, and the fire lighted. Assoon as the water begins to get hot, a quantity of spruce twigs is put into it,broken into pieces, but tied together into a faggot or bundle, and large enoughto measure about 2 ft. in circumference at the ligature. The water is keptboiling, till the bark separates from the twigs. While this is doing, a bushelof oats must be roasted, a few at a time, on a large iron stove or hot plate;and about fifteen ga/ettes, or as many sea biscuits, or if neither of these areto be had, fifteen pounds of bread cut into slices and toasted. As thesearticles are prepared, they are put into the boiler, where they remain till thespruce fir twigs are well boiled. The spruce branches are then taken out,and the fire extinguished. The oats and the bread fall to the bottom, and theleaves, &c., rise to the top, where they are skimmed off with the scum.Six pints of molasses, or 12 lb. or 15 lb. of coarse brown sugar, are thenadded; and the liquor is immediately tunned off into a cask which has con-tained red wine; or, if it is wished that the spruce beer should have a fine redcolour, five or six pints of wine may be left in the cask. Before the liquorbecomes cold, half a pint of yeast is mixed with it, and well stirred, to incor-porate it thoroughly with the liquor. The barrel is then filled up to the bung-hole, which is left open to allow it to ferment; a portion of the liquor beingkept back to supply what may be thrown off by the fermentation. If the caskis stopped before the liquor has fermented 24 hours, the spruce beer becomessharp, like cider; but, if it is suffered to ferment properly, and filled up twicea day, it becomes mild, and agreeable to the palate. It is esteemed very whole-some, and is exceedingly refreshing, especially during summer.” (DuHam. Arb.,i. p. 17.) According to Michaux, “ the twigs are boiled in water, a certainquantity of molasses or maple sugar is added, and the mixture is left toferment.” The essence of spruce (which is what spruce beer is made fromin this country) is obtained “ by evaporating to the consistence of an ex-tract the water in which the ends of the young branches of black sprucehave been boiled.” Michaux adds that he cannot give the details of theprocess for making the extract, as he has never seen it performed ; but that hehas often observed the process of making the beer, in the country about Halifaxand the Maine, and that he can affirm with confidence that the white spruceis never used for that purpose. He also states that spruce beer is con-sidered very salutary, and, in long voyages, is found efficacious in preventingattacks of the scurvy.

Statistics. In England. At Kenwood, Hampstead, 40 years planted, it is 28 ft. high, the diameterof the trunk 1 ft. 6 in., and of the head 20 ft. In Surrey, at Deepdene, 9 years planted, it is 20 ft.high. In Sussex, at Kidbrooke, it is 60 ft. high, the diameter of the trunk 3 it, and of the head 45 ft.In Wiltshire, at Longleat, 80 years planted, it is 53 ft. high. In Buckinghamshire, at Temple House,40 years planted, it is 30 ft. high. In Radnorshire, at Maeslaugh Castle, 50 years planted, it is 70 ft.