THE season for procuring the liquor from the birch trees is in the beginning of March, while the sap is rising, and before the leaves shoot out; for when the sap is come forward, and the leaves appear, the juice by being long digested in the bark, grows thick and coloured; which before was thin and clear.
The method of procuring the juice is, by boring holes in the body of the tree, and putting in folsets, which are commonly made of the branches of elder, the pith being taken out. You may without hurting the tree, if large, tap it in several places, four or five at a time, and by that means save from a good many trees several gallons every day; you have not enough in one day, the bottles in which it drops must be corked close, and refined or waxed; however take care of it as soon as you can.
Take the sap and boil it as long as any scum rises, skimming it all the time: To every gallon of liquor put four pounds of good sugar, the thin peel of a lemon, boil it afterwards half an hour, skimming it very well; pour it into a clean tub, and when it is almost cold, let it work with yeast spread on a toast, let it stand five or six days, stirring it often; then take such a cask as will hold the liquor, fire a large match dipped in brimstone, and throw it into the cask, stop it close till the match is extinguished, turn your wine, lay the bung-hole light till you find it has done working; stop it close and keep it three months, then bottle it off.