Have You Tried…?

As its name implies, birch sap is the sap extracted from birch trees such as the North American Sweet Birch and the Silver Birch.

It is a slightly sweet, thin and watery syrup made up of sugars, proteins, amino acids, and enzymes. The refreshing liquid is consumed as a tonic and traditional beverage in many northern European countries such as Poland, Russia, Lithuania, and Finland and as well as parts of northern China and Korea.

Birch sap may be consumed both fresh and naturally fermented. It has also been made into wine and vodka. In Russia, malic and citric acid are added to birsh sap to produce a juice much like apple juice.

Birch sap is usually collected at the end of winter and the beginning of spring when the sap is moving up the tree. A bottle is tied to the tree and a hole is drilled into its trunk. A plastic tube leads the sap that drips out to the bottle.

Each mature tree will produce about a gallon of birch sap each day for 10 to 20 dasy during a season that only lasts about a month. Birch sap must be collected before any green leaves have appeared in the spring, otherwise it becomes bitter.

• Have You Tried…?

Does anyone remember the fountain pen?

You may have seen them; horrible things with rubber bladders that sucked up a supply of black stuff from an inkwell on the school desk, and then squirted all over your clothes. More than one mother cursed Lewis Waterman, who patented the infernal devices back in 1884. His was the first “practical” patent; the others before him were practically useless, and spilled more ink than they put on paper.

Before the fountain pen with its internal ink supply, we only had quill pens. Pulled from goose tails, the shaft was shaved to remove the fuzz that could soak the ink up the shaft to your fingers.

You’ve heard of penknives, right? These were originally the knives used to sharpen the end of a pen to a point and then split it at the end.

Just why are fountain pens split at their point? For exactly the same reason we used to use penknives to split the quills - the split point will hold more of the ink. Not much, for sure. You’ll still be dipping into the inkwell every few words, but the split does hold more ink than just a point. Put pen to paper and write a few words. Dip it into the well again for more ink and write a few more words. More dips, more words. Dip, write, and repeat.

The Book of Kells is an example of the beautifully illuminated manuscripts created by simple quill pens.

People got tired of having to sharpen the quills, which wore out very quickly and broke easily. In the early 19th century someone invented a steel nib trying many variations of splits and folds trying to get it to hold more ink. Still seeking improvement, other inventors came up with new ideas, and finally in 1930’s we had the first ballpoint pen.

When the pen manufacturers added a clip so men could keep pens in their pockets, they became a part of fashion. Rings were added to women’s pens so they could be attached to a chain.

Ballpoint pens went wild in the 60’s. You could get them with up to ten different colors in one big fat pen. People pretty much stopped using fountain pens as much because of the cost as compared to the ease of using the new disposable pens.

But today, the fountain pen is making a reappearance, at a more modest price. Many writers, artists and executives prefer a classic Parker to the plastic Biro that gets tossed out when empty.

So, you once more have the option of a beautifully crafted set consisting of fountain pen and mechanical pencil, another blast from the past. Or, you can pick up just the pen, in a classically lovely box, lined with velvet and embossed with gold.

About the author.
Gretchen Allbright is a calligrapher who has been a student of artistic writing all her life.
She teaches calligraphy to private students in her studio. You can read more articles about pens at yupPen

• Have You Tried… Fountain Pen?

You may have seen cartons of “ultra-pasteurized” milk at the grocer and wondered, “What is it?”

Ultra-pasteurization is a more intense process than regular pasteurization and allows milk to have a longer shelf-life. If you don’t mind the higher cost and if your milk tends to spoil before you can finish it, it might be an option for you to consider.

Here are the basics: “Pasteurization” means that milk is packaged under sanitary conditions after being heated to a minimum of 161 degrees F for at least 15 seconds, or 145 degrees F for at least 30 minutes. Either heating option kills most bacteria; the type that survive aren’t considered harmful but can spoil milk after a period of time. If pasteurized milk is kept properly refrigerated, it can last anywhere from 12 to 21 days after processing; you can generally count on milk to remain fresh from two to five days after the sell-by date on the carton. The colder the storage conditions, the longer milk will last.

“Ultra-pasteurization” means that milk is heated to a minimum of 280 degrees F for at least two seconds. Although the heating period is much shorter than what’s used for regular pasteurization, the high heat used in the process is much more lethal to bacteria. Packaging conditions for ultra-pasteurized milk are also more stringent — practically sterile. In fact, ultra-pasteurized milk would be considered a sterile product if it was canned or otherwise hermetically sealed. All of this means that, when properly refrigerated, ultra-pasteurized milk can last from 30 to 90 days after processing and before the container is opened. After opening, the milk could become contaminated with spoilage bacteria, but you can generally count on it to remain fresh for at least seven to 10 days after the container is opened.

Some people say they think ultra-pasteurized milk has a different flavor, more “cooked” than regular milk, but others don’t notice a difference.

No matter which kind of milk you choose, the Dietary Guidelines for Americans recommends three cups each day for anyone 9 years of age or older. The guidelines encourage fat-free or low-fat choices within the dairy group, not only to reduce calories but also to reduce intake of saturated fats and cholesterol, both of which increase the risk of heart disease.

Source: Ohio State University Extension and the Ohio Agricultural Research and Development Center

Milkweed is popularly known as a favorite food of the monarch butterfly caterpillar.
Historically, farmers considered the native American plant a noxious weed. Today, however, common milkweed is being cultivated for its soft, silky floss, which is used commercially as a hypoallergenic filler in high-end pillows, comforters, and jacket linings.

Floss isn’t the only useable portion of milkweed, which grows throughout most of North America. In studies at the Agricultural Research Service’s (ARS) New Crops and Processing Technology Research Unit in Peoria, Illinois, chemists are experimenting with new, value-added uses derived from unsaturated oil in the seed of common milkweed, Asclepias syriaca. Analysis of the waxes and different fatty acids in the oil shows it has potential use as a base material in sunscreen, cosmetics, and skin- and hair-care products, including moisturizers and conditioners.

Many of today’s sunscreens use chemical filters or blocks to protect skin from two types of ultraviolet radiation, UV-A and UV-B, at wavelengths of 290 to 400 nanometers (nm). The effects of UV-B exposure are usually temporary—an example being the sunburn a careless beachgoer must endure for a few days. Repeated or prolonged exposure to UV-A radiation—such as that experienced by lifeguards or road crews—can cause premature aging and skin cancer. The filters and blocks work by absorbing or scattering such radiation before it penetrates and damages skin.

Recently, interest has grown in sunscreen and cosmetic products that not only protect skin, but nourish it. Milkweed-oil-based sunscreen fills the bill on both counts. It contains natural antioxidants, such as tocopherols, and cinnamic acid derivatives like ferulic acid, which occurs naturally in many plants and is highly absorbent of UV rays.

A key step in the process, which ARS has patented, is using zinc chloride to catalyze the conversion of milkweed oil’s triglycerides into the UV-absorbing cinnamic acid derivatives.

In laboratory tests, the derivatives strongly absorbed UV rays in the range of 260 to 360 nm, wavelengths that can damage skin. The milkweed-oil product accomplished this at very low concentrations (1 to 5 percent by weight)—a range far below that approved for today’s topical skin formulations.

Besides skin- and hair-care products, the UV-absorbent formulation could also be tailored for use in epoxies, paints, or other industrial applications.

Source: Agricultural Research Service

• Health & Beauty
• Skin Creams

With demand for folding bikes gaining speed — especially among budget-minded and eco-conscious users in metropolitan areas — a new chainless technology has been introduced that eliminates the grease factor, which has been the messiest complaint city riders have had about folding bicycles.

Abio Bikes has introduced a line of greaseless and chainless folding bikes that liberate pedal-pushers from conventional chain versions by providing a cleaner, greener and more maintenance-free bike.

“Chainless bicycles are a great thing, especially for those who don’t want to fuss with maintenance and lubrication,” says Abio Bikes founder Teck Chu. “With this system owners can now spend less time tinkering and more time on the road.”

Abio’s belt-drive “Verdion” and shaft-drive “Penza” models are specially designed and built so there are no greasy or exposed parts. Versatile and durable, the chainless bikes deliver a smooth ride and are easy to fold, carry and store.

The diminutive yet stylish folders weigh around 30 pounds, and can compactly fold and unfold in about 15 seconds. Folding bikes allow owners to fit them in buses, trains, planes and cars as well as space-restricted apartments and offices, where they can slip into a closet or under a desk.

Abio Bikes come 95-percent assembled. Only minor tightening and adjustments are needed before hitting the road. List prices start at $790.

Native to warm-temperate Caucasus region of southwest Asia (Georgia, Iran, Armenia), the quince is a small deciduous tree related to apples and pears that produces a bright golden yellow pome frut.

Ripening in late autumn when the green fruit changes to its almost fluorescent-yellow hue with a hard flesh that is strongly perfumed.

See our profile page for tips on preparation and storage, and links to a couple recipes.