This section is from the "Henley's Twentieth Century Formulas Recipes Processes" encyclopedia, by Norman W. Henley and others.
Bird lime is a thick, soft, tough, and sticky mass of a greenish color, has an unpleasant smell and bitter taste, melts easily on heating, and hardens when exposed in thin layers to the air. It is difficult to dissolve in alcohol, but easily soluble in hot alcohol, oil of turpentine, fat oils, and also somewhat in vinegar. The best quality is prepared from the inner green bark of the holly (Ilex aquifolium), which is boiled, then put in barrels, and submitted for 14 days to slight fermentation until it becomes sticky. Another process of preparing it is "to mix the boiled bark with juice of mistletoe berries and burying it in the ground until