used for tinctures, distilled cordials, &c.—See the article, Spirit of Wine.
ALDER-TREE, or the Betula of Linnæus, is so well known by the name of common birch, as to require no particular description. There are three species, 1. the alba, or common; 2. the nana, or dwarf; and 3. the lenta, or Canada-birch: the last of which grows to a height of upwards of sixty feet. The alnus, or alder-tree, is, properly speaking, another species of the Canada-birch. When suffered to grow in an open situation, it has an agreeable appearance. Whenever any soil be intended for pasture, the alder should by no means be encouraged, as it poisons the herbage, and renders the soil moist and rotten.
The alba, or common birch, is easily propagated; either from seeds or layers, and will flourish in most soils. While in the nursery, they should, in dry weather, be constantly weeded and watered. According to Hanbury, the best method of producing them, and preserving their varieties, is by distributing them in layers.
The wood of this tree was, in ancient times, used for the construction of boats, and at present, on account of its hardness, is employed in the North of Europe for making carriages and wheels. In France, it is generally used for wooden shoes; and in England, for women's shoe-heels, travelling boxes, &c.; it also affords very good fuel. In Sweden it is employed for covering houses, and is very durable. On deeply wounding, or boring the trunk of this tree, in the beginning of spring, a sweetish juice exudes in large quantities; and one branch alone will yield a gallon in a day. This juice is recommended in scorbutic disorders, and other impurities of the blood. Its most sensible effect is in promoting the urinary discharge. By proper fermentation, and with the addition of sugar, it makes a pleasant wine. The plant itself is astringent, bat the bark of the black berry-bearing alder, is affirmed to be the most certain purge for horned cattle. The leaves, when eaten by cows, are said greatly to increase their milk.
ALE, a fermented liquor, extracted from malt by the process of brewing. It differs from beer, in having a less proportion of hops. This beverage was first made in Egypt, and used as a substitute in these climates which were unfavourable to the production of the grape. Among the Anglo-Saxons and Danes, it was a favourite drink, and they believed, that large and frequent potations of it constituted one of the chief enjoyments of those who were admitted into the Hall of Odin.
There are various kinds of ale, particularly the pale and brown; the former, being brewed from malt slightly roasted, is esteemed more glutinous and wholesome than the latter, which is made from malt of a drier nature.—It may be prepared in various ways, from wheat, rye, millet, oats, barley, &c. Its consumption in this country was, about twenty years ago, computed at the value of four millions sterling annually, including Great Britain and Ireland.—See the articles, Beer, and Brewing.
In cold countries, and to persons who take considerable exercise, ale may be of service, but in weak and lax habits, it isoften attended with disagreeable effects, such as indigestion, flatulency, &c. When drunk to excess, it has sometimes occasioned cholera morbus, and severe colics.
