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Simple American Spruce Cooking Recipe

Below is the quick and easy cooking recipe for American Spruce.

In the spring of the year, this valuable extract is obtained from the young shoots and tops of the pine or fir trees. And in autumn, from their cones. These are merely boiled in water, to the consistence of honey or molasses. The bark and softer part of the tops and young shoots, being easily dissolved, make the finest essence; while the cones and bark of larger branches, undergoing only a partial solution, form an inferior article, after being strained from the dregs. Both sorts, when decanted clear off, are put up in casks or bottles, and preserve the American Spruced for making spruce beer.

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