articles of the bark of the Canoe or Paper Birch. Baskets are
made from Willow twigs. Maple sugar comes chiefly from the Sugar Maple.

[Illustration: IN A TURPENTINE GROVE

The long-leaved Pine furnishes most of the turpentine and rosin of
commerce. Range: Virginia to Florida and Texas. Photograph by G. Clyde
Fisher.]

[Illustration: BLACK SUGAR MAPLE

The sap of this tree, as well as the more common Sugar Maple, is the
source of maple sugar. Range: Eastern United States and southeastern
Canada.]

The turpentine industry is the chief one in parts of the South where the
Long-leaved Pine thrives. The United States produces more turpentine and
rosin than any other country in the world. The turpentine is used in
paints and in various arts. The rosin is used in varnish, laundry soap,
etc. These two products come from the sap or "gum" of the pine tree. The
sap is secured by tapping or "boxing" the tree, and then keeping the cut
ducts of the sap-wood open by "chipping" or "pulling," that is, by
putting a new "streak" on the tree. This has to be done once a week from
March 1 to November 1. The sap used to be collected in a "box" or deep
notch cut in the base of the tree, but the modern method is to have it
run into cups made of zinc or of burned clay similar to flower-pots. The
sap is taken to a turpentine still where it is heated over a furnace.
This drives off the turpentine or "spirits" as steam or vapor, which is
condensed to liquid again by passing through the worm of the still
surrounded by cold water. The rosin or resin is left behind.

[Illustration: COMMON FALL MUSHROOM

An excellent article of food growing commonly in old pasture fields.
Range: Temperate and tropical regions all over the world. Photograph by
G. Clyde Fisher.]

The Sugar Maple grows from Florida and Texas northward to Manitoba and
Quebec, but it is only in the northern part of its range that the maple
sugar industry thrives. This delicious food is one of the many that we
learned to utilize from the Indians. The sap is obtained by tapping the
tree in the spring before the leaves come out, the best weather for the
flow of sap being that when it freezes at night and thaws in the
daytime. The sap is boiled down; that is, the water is driven off and
the sugar remains. It takes about three gallons, or a little more, of
sap to make a pound of maple sugar. Three to four pounds of sugar is an
average yield for one tree in a season. Much of the sap, how