In the spring, make a crosswise opening through the bark of a good, large, young birch tree, and tightly drive in a splint, similar to those used for rolling eggs, but shorter.** Attach a tub or vat to the splint to catch the flowing sap. A good tree may yield from
*Birch wines were common in seventeenth- and eighteenth-century England and also were widely consumed in Colonial America. (Hartley, Food in England, 553–554; Martha Washington’s Booke of Cookery, 384–385.)
**At Easter time Russian children played a game of rolling Easter eggs with a small trough-like piece of wood.
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