Spruce Chewing Gum

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Melted spruce gum is a very sticky substance, so expect to lose up to 25% of what you started out with. Some will adhere to the cloth strainer, and—since it contains impurities—must be thrown out with the cloth. Even more will stick to the inside of the pot . . . but this can be left, as it will remelt and become part of the next batch you process.

After the spruce soup cools and solidifies (it'll take about 30 minutes), remove the cloth and pour off the water. You'll find a sheet of gum on the pan's bottom. A sharp rap with any blunt instrument will crack this out. Then, to finish the job, simply break up the resulting large chunks into bite-sized pieces . . . dust them with cornstarch to keep them from sticking together . . . and store the natural confection in a cool, dry place.

CHEW IT!

If you've never chewed spruce gum before, be patient. It's very brittle and—at the first bite—will crumble. Therefore, you must hold it in your mouth for 30 seconds or so and keep masticating. Soon, it will soften into a nice, pink gum that's as chewable as any on the market today.

And the taste? Here again, the novice must be patient. Remember, the resin is unsweetened and comes straight from the tree, so it might seem a little harsh at first. If, however, you think pleasant thoughts of forest sights, sounds, and smells while you chew, you'll soon discover the subtle charm of this natural treat. And once you become accustomed to the "sprucy" taste, no store-bought gum will do!

EDITOR'S NOTE: If you need a good guidebook to aid you in your spruce-hunting endeavors, you'd be hard-pressed to find a better volume than, The Audubon Society Field Guide To North American Trees (Eastern Region). It's available at most good bookstores and many libraries, or—for $9.95 plus 95¢ shipping and handling from—Mother's Bookshelf, P. O. Box 70, Hendersonville, North Carolina 28791.

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