hist-brewing: Re: The Birch Tree

Cindy M. Renfrow cindy at thousandeggs.com
Sun Feb 25 04:09:41 PST 2001

Humble apologies.  I see one of the recipes I sent got corrupted. Here it
is again.


When the Sap of the Birch-Tree will run, cut a large Notch in the Bark of
the Trunk of the Tree, in such a place as one may conveniently place a
Vessel to receive the Sap; which will flow at the Incision very
plentifully, without doing any harm to the Tree.  If the Trees are pretty
large, you may expect about a Gallon of Liquor from each of them, which
must be order'd in the following manner.  Take five Gallons of the Liquor,
to which put five Pounds of Powder-Sugar, and two Pounds of Raisins of the
Sun stoned; to this, put the Peel of one large Lemon, and about forty large
fresh Cloves:  boil all these together, taking off the Scum carefully as it
rises; then pour it off into some Vessel to cool, and as soon as it is cool
enough to put Yeast to it, work it as you would do Ale for two days, and
then tunn it, taking care not to stop the Vessel till it has done Working,
and in a Month's time it will be ready to bottle...
(From The Country Housewife and Lady's Director, by Richard Bradley, 1736,
p. 39.)


Cindy Renfrow
cindy at thousandeggs.com
Author & Publisher of "Take a Thousand Eggs or More, A Collection of 15th
Century Recipes" and "A Sip Through Time, A Collection of Old Brewing

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