{"id":18466,"date":"2016-12-18T07:00:42","date_gmt":"2016-12-18T12:00:42","guid":{"rendered":"http:\/\/blogs.northcountrypublicradio.org\/allin\/?p=18466"},"modified":"2016-12-16T11:17:11","modified_gmt":"2016-12-16T16:17:11","slug":"yule-logs-winter-heating-and-eating","status":"publish","type":"post","link":"https:\/\/blogs.northcountrypublicradio.org\/allin\/2016\/12\/18\/yule-logs-winter-heating-and-eating\/","title":{"rendered":"Yule Logs, winter heating (and eating)"},"content":{"rendered":"
\"Collecting<\/a>

Collecting the Yule Log<\/p><\/div>\n

Party like it’s 599<\/strong><\/p>\n

Apparently, the ceremonial burning of a large chunk of wood on or near the winter solstice (Yule to the old Germanic peoples) may have begun as a Nordic custom in the 6th<\/sup> century, possibly earlier. Known as a Yule clog, Yule block, Christmas log and other variants, the Yule log was purported to bring good luck in the new year if it burned all day long without being fully consumed. A remnant was always saved, and used to light the following year\u2019s log. Though the tradition is much less common today, it has not been completely extinguished.<\/p>\n

Given the climate there, it is no surprise that the hardy folks in northern Europe thought the best way to observe a winter holiday was to light a tree trunk on fire and gather round it. That\u2019s probably what I would have done, too.<\/p>\n

\"An<\/a>

An unburned (an uneaten ) b\u00fbche de No\u00ebl. Photo: JP<\/a>, Creative Commons, some rights reserved<\/p><\/div>\n

The French, on the other hand, put a whole new twist on the thing, inventing a delicious Yule log cake that they never burn, at least not intentionally. It took them a dozen or so centuries to come up with the recipe, but let\u2019s not complain. You don\u2019t have to go to France to taste the b\u00fbche de No\u00ebl<\/em>\u2014in Quebec you can find Yule logs that are works of art in addition to being delectable.<\/p>\n

Popularly depicted as a birch log, to have a Yule log burn all day and still get leftovers, you might want another kind of wood. While birch is picturesque, it doesn\u2019t compare with many other hardwoods in terms of the heat it gives off and how long it burns. All people are created with equal value, but with logs, not so much.<\/p>\n

Your best bet for a long-burning (and heat producing) Yule Log<\/strong><\/p>\n

\"Sugar<\/a>

Sugar maple is the gold standard: 30 million BTUs per cord. Photo: Richard Robles<\/a>, Creative Commons, some rights reserved<\/p><\/div>\n

Heat value, whether it\u2019s from coal, oil or wood, is measured in BTUs, or British thermal units. One BTU represents the energy required to heat a pound of water one degree Fahrenheit. And even though the U.S. is the only country on the planet not on the metric system, many other nations still use our BTU scale.<\/p>\n

Firewood is usually hardwood, though that\u2019s kind of a misnomer. Some \u201chardwoods\u201d are softer than many types of softwood. Basswood and cottonwood, for example, have a BTU per (dry) cord rating of around 12 million, lower than that of white pine (16 million) or balsam (20 million).<\/p>\n

As those who heat with wood know, hard (sugar) maple is the gold standard for firewood, at least in northern New England, releasing a whopping 30 million BTUs per cord. You\u2019d have to burn twice as much butternut or aspen to get the same heat value. Hickory, beech, black locust, white oak and ironwood (hop hornbeam) come in just behind hard maple. The iconic paper birch has about 20 million BTUs per cord, respectable but not a premium fuel. Especially if you are banking a year\u2019s worth of luck on having it last all day.<\/p>\n

Of course there are other considerations besides BTU value in choosing firewood. Even though balsam heats better than butternut, it makes more creosote and throws a lot of sparks. Wood moisture content is also critical. When you burn wet wood, much of the wood\u2019s heat value goes into boiling off the water. Fresh-cut elm is 70 percent water by weight; you\u2019d get very little heat from that, assuming you could even keep it lit. Outdoor furnaces, because they have a blower, are capable of burning green wood. This might be seen as a convenience, but if you burn unseasoned wood in an outdoor furnace you\u2019re spending twice as much time, doing twice the work compared to burning dry wood\u2014how\u2019s your back these days, anyway?<\/p>\n

\"A<\/a>

A virtually heartwarming Christmas alternative since 1967 is the yearly yule log TV program. Photo: Joseph Malzone<\/a>, Creative Commons, some rights reserved<\/p><\/div>\n

A virtually heartwarming Christmas alternative<\/strong><\/p>\n

In the Balkans and parts of southern Europe the Yule log tradition lives on. If you\u2019re one of the few Americans who will be burning an actual Yule log in an open hearth this year, you probably have a good chunk of dry hard maple or hickory set aside, plus a remnant of last year\u2019s log with which to help light it.<\/p>\n

But if that\u2019s not your tradition, you can join millions of Americans who tune into the televised Yule Log Program on Christmas, now on the Web of course. That log apparently not only burns all day, but has done so since the program\u2019s inception way back in 1967. I\u2019m sure the Department of Energy is working to find what species of tree it\u2019s from, because with just a few of those trees we could solve a lot of our energy problems.<\/p>\n

May your holiday season be healthy and happy, and may your Yule log burn only if that is your plan.<\/p>\n

Paul Hetzler is a horticulture and natural resources educator with\u00a0Cornell Cooperative Extension of St. Lawrence County<\/a>.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Party like it’s 599
\nApparently, the ceremonial burning of a large chunk of wood on or […]<\/p>\n","protected":false},"author":102,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[1006],"_links":{"self":[{"href":"https:\/\/blogs.northcountrypublicradio.org\/allin\/wp-json\/wp\/v2\/posts\/18466"}],"collection":[{"href":"https:\/\/blogs.northcountrypublicradio.org\/allin\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.northcountrypublicradio.org\/allin\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.northcountrypublicradio.org\/allin\/wp-json\/wp\/v2\/users\/102"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.northcountrypublicradio.org\/allin\/wp-json\/wp\/v2\/comments?post=18466"}],"version-history":[{"count":2,"href":"https:\/\/blogs.northcountrypublicradio.org\/allin\/wp-json\/wp\/v2\/posts\/18466\/revisions"}],"predecessor-version":[{"id":18472,"href":"https:\/\/blogs.northcountrypublicradio.org\/allin\/wp-json\/wp\/v2\/posts\/18466\/revisions\/18472"}],"wp:attachment":[{"href":"https:\/\/blogs.northcountrypublicradio.org\/allin\/wp-json\/wp\/v2\/media?parent=18466"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.northcountrypublicradio.org\/allin\/wp-json\/wp\/v2\/categories?post=18466"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.northcountrypublicradio.org\/allin\/wp-json\/wp\/v2\/tags?post=18466"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}