Vermont telegraph. [volume] (Brandon [Vt.]) 1828-1843, 1838-03-21
think i is better to injure many trees
little than to injure few much.

y
il Of but little value, and much is done in
sugar making. the boiling is ushaIly done
in-the woods. In boiling in q common
fireplace. so much wood is consumed
that if i be worth only 40 or SO cents a
cord standing. and the expense Of cutting
and hauling be added. the cost for wood
will be equal to the value Of large por-
tion Of the sugar made, and the manufac-
turer will get but little for his labor; but
in using kettles properly set in arches, it
will not require more than one-fifth or one
fourth of, the wood. Reckoning wood
prepared for the arch at % per cord, it
would not probably cost for wood more
than one-eighth the value of the sugar.
Kettles may be set temporarily at very
small expense, in an arch in a large fire.
place, and thereby save a great deal of
wood. Much depends on the manner of
setting the kettles. We once had kettle
set in an arch, in fireplace, and on boil
ing sap we found that it required as much
wood as in the Fireplace; on examination
we found that there was left too large a
place for letting off the smoke, and we
stopped up about two-thirds or three
fourths Of the passage and saved three
quarters Of the fuel. We name this fact
TO show the importance of having kettles
properly set; there should be draught
enough to cause the fire to burn we'll, but
II should not be so strong as to prevent it
from playing round the kettle. When the
passage from the arch is not large enough,
or from some cause the draught is not
good, the fire will not burn well, and the
smoke will come out Of the mouth of the
arch. When the passage is large and
the draught too strong, the fame will pass
off directly without hardly touching the
kettle, and a great part of the heat will es-
cape When the kettle is properly set,
the hire will burn moderately and pass up
to and around the kettle, and much of
the heat will be communicated to the sap.
On MAKING THE SUGAR CLEAN AND
LIGHT coLoRED. The vessels for the
sap should be kept as clean as possible, &
the greatest neatness observed in every
process of making the sugar. Before
boiling the sap, strain it through thick
cloth, or a cloth doubled several times, so
that it will but just run through. When
1t is boiled down to syrup, strain it,again
into a long upright vessel, and after it has
set 10 or 12 hours to settle, draw off the
syrup few inches from the bottom as
long as X runs clear. We have found
this to be an excellent method 10 obtain
clean syrup, as the impurities will settle
to the bottom. What remains in the bot
tom should not he wasted, but put into
vessel until a considerable quantity is col.
lected. then add sap to it and drain it off
from the regs; in this manner all The
sweet can be saved.
On REFINING THE SYRUP. There are
several simple methods for refining syrup.
Before It is taken from the kettle, put in a
small quantity Of fine Stacked lime, stir it
well, let the syrup be almost to a boiling
heat, and as the scum rises, take it off
Part of the lime will rise to the top, bring
ing the impurities with it, and the heavy
parts will be deposited and separated by
settling as above named.
After the syrup is settled and again put
into the kettle, it may be further cleansed
by putting about pint Of sweet milk in.
to five or six gallons, stirring it well, and
scumming it as it becomes heated. An
other method is to put four eggs, well
beaten, into SIX or seven gallons of syrup;
stir il, and scum as above.
Very good clean sugar may be made
| by straining the sap, and straining and
settling the syrup, but its appearance will
be further improved by the use of one or
two of the above methods of purifying,
according to the pains one is disposed to
take.
DRAINING THE MoLAssEs FROM THE
SUGAR. There is portion of the syrup
that will not form sugar; this becomes
molasses as it is boiled down, and if the
syrup be boiled till dry. the molasses re-
mains among the sugar, causing it to stick
together, and producing dark color. To
prevent this, small portion should be ia
ken from the kettle, as it becomes thick,
and cooled, and when It forms into grains
o. sugar as it cools the boiling should
stop. Then put the syrup into a vessel,
a long one with the bottom smallest is
preferable, previously prepared by hav-
ing small stopple at the bottom, and
when II becomes cool, take out the STOP
pie and the molasses will drain off and
lea7e the sugar. This will improve the
appearance of the sugar very much.
Some persons suppose that the sugar is
more lively and better. for having the mo-
lasses kept in it till a short time before it
Is used and for that reason they put the
whole into tub or other vessel, and then
make a hole in the middle Of the sugar
and dip out the molasses as they want to
use II, and use the sugar on the sides
from which the molasses is drained
Yankee Farmer. U.s.. ....''' ''..