The Grocer’s Encyclopedia
Artemas Ward’s Encyclopedia of Foods and Beverages — New York, 1911

TURPENTINE

is made chiefly from the gum of the Longleaf Pine, the principal sources of supply being the states bordering on the South Atlantic and the Gulf States to eastern Texas. By the Cup-and-gutter System, which has in most sections taken the place of the wasteful Box System, the sap from the "chipped" surface of the tree is conducted by the gutter strips into earthen cups suspended from nails driven into the trunk. In the old Box System, the receptacle for the sap was obtained by chopping out a "box" in the lower part of the trunk, the result being the ultimate destruction of an almost incredible number of trees. The sap distilled gives "turpentine," or Oil or Spirits of Turpentine, the solid residue being Rosin.

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