The season for obtaining the liquor from birch-trees, is in the
latter end of February, or the beginning of March, before the leaves
shoot out, and as the sap begins to rise. If the time is delayed, the
juice will grow too thick to be drawn out. It should be as thin and
clear as possible. The method of procuring the juice, is by boring
holes in the trunk of the tree, and fixing faucets of elder; but care
should be taken not to tap it in too many places at once, for fear of
injuring the tree. If the tree is large, it may be bored in five or
six places at once, and bottles are to be placed under the apertures
for the sap to flow into. When four or five gallons have been
extracted from different trees, cork the bottles very close and wax
them till the wine is to be made, which should be as soon as possible
after the sap has been obtained. Boil the sap, and put four pounds of
loaf sugar to every gallon, also the peel of a lemon cut thin; then
boil it again for nearly an hour, skimming it all the time. Now pour
it into a tub, and as soon as it is cold, work it with a toast spread
with yeast, and let it stand five or six days, stirring it twice or
three times each day. Into a cask that will contain it, put a lighted
brimstone match, stop it up till the match is burnt out, and then
pour the wine into it, putting the bung lightly in, till it has done
working. Bung it very close for about three months, and then bottle
it. It will be good in a week after it is put into the bottles.