Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1843-03-31
From the Boston Cultivator.
nj A PL Il s u G A IL 1.

trees 10 consider whether ne can make Suga
to advantage and, in reckoning the cost bt
careful and not estimate il too high. Labor
should be reckoned very low in dull times and
season when there is but little to do; and
the cost for apparatus should not be added to
the expense OF one year nor OF two, three or
four. Vessels for catching sap, II properly
made will last many years, so will u boiling
apparatus, and it will answer also valuable
purpose for cooking food for animals.
From one to six pounds of sugar are gene
| rally made from a tree, according to the size
of the tree, its situation, the season, &c. We
have made a pound to a tree, and molasses
worth half as much more, from trees only 30
years old. They stood thick in clumps, at the
rate of about 900 to the acre. In some cases
much larger quantity has been made than
named above. N. Clarke of Ashiied, made
in three successive years, 6,405 lbs. Of sugar
from 400 trees which is over lbs. 10 the tree
annually. S. Low of Montgomery Co., N. Y.
made 81 pounds in nine days from one tree
that had been tapped several successive years
before. One tree in Pennsylvania run 90 gals.
of sap in one day, and made lbs. of sugar.
II run 100 gallons in year, and made 80 lbs.
One tree on the iarih OF A. Walton, West
Bethlehem Pa, in 1922 made S5 l-2 lbs, in
1928, "a lbs, 1924, 20l lbs, with some mo-
lases each year. The tree was not the largest.
Ii stood alone.
1t generally takes or gallons OF sap for
pound of sugar. Sap from trees in mead
ow, makes pound TO gallons. In some
cases, gallons have made pound. A man
in Woodstock, VT, made 100 lbs. of sugar
from 256 gallons Of sap.
A boiling apparatus should be economical,
both as to its cost, and the consumption of iuel.
Probably a reasonable profit may be made,
and some money brought into the State, by
sending Maple Sugar to the Boston Market.
The price there by the hundred last year, is
said to have been IL or ~ cents,-MAPLE SUI
gar being in the cities rare luxury.
MANUFACTURE OF MAPLE SUGAR.
MEssRs. GAYLORD & TUcKER.-You and
some of your correspondents, seem TO set
high value upon maple sugar, but | am con-
fident none too high for its real woth | have
had much experience in its manufacture, while
youth, and residing with my father and el-
der brother, in your own State. They have
made for number of seasons, as many as 10
or 1900 pounds. | know well how il is gene
rally made, and beg leave, through the col
umns of your paper, to suggest 10 its present
makers, who follow the common mode, three
or four improvements, practised, believe, by
few indeed.
]. The strictcst attention should be paid TO
cleanliness, in gathering, storing, and boiling
the sap; and TO this, (BEsIDEs the usual skim
mings while boiling, and straning off the syr-
rup before "sugaring ofi,'') the sap itself
should by all means, be well strained before
putting it into the boilers.
9. II should not be boiled in common ket-
ties, generally used for that purpose. Their
sides, generally used, become highly heated
while the sap is often rising and falling in the
kettle, owing to the unsteadiness of the fire;
and when it falls the sap scum &c. adhering to
the inside of the kettle, burns on, and when
the sap rises again, it is melted OIL and thus
backens, embitters, and de6es the whole mass
in a greater or less degree. To remedy this,
if common potash or smaller iron kettles must
be used, they should be set in an arch of brick
or il one more cheaply constructed OF common
stone, which any person can lay up, even
without the assistance of mason and in set
ting them they should be placed high in the
arch, so that the fire will only come at the bot
tom and a very small portion OF the sides, and
then care should be taken never to let the sap
or syrup get so low as the top of the arch.-
This will prevent its burning upon the sides, |
and being washed off again. Every person
can make this improvement; and when tried, |
il will be found a great and cheap one. IL |
is far better however, not TO use the common
kettle at all; best to have sheet iron val
made with fiat bottom and upright sides, and |
only 10 or IL inches deep. Let this be placed
upon the top of the arch so that the fire can
reach the bottom. =" the evaporation will be |
far more rapid, and the desired object more
certainly attained. The size of the vat should |
Df course depend upon the amount of business
10 be done; and while il should be only, about
hree feet wide, it may be 10 or 12 feet long.
This great length, in proportion TO its width,
will save fuel as fire in the mouth olthe arch
will heat the whole length.
s. When the syrup is strained and put
nto the kettle for "sugarng off," there should
De added for each pail full, about one pint of
Mkt
4. TIE sugar should not be run into cakes,
but, when sufficiently boiled TO "grain,'' let
he kettle be set of the fire, aud when it be-
yins to cool the stirring should be commenced
with stick haltened for that purpose. This
stirring should be increased in rapdty with
is cooling, and toward the last of il, Two men
should relieve each other for few minutes
stirring il very rapidly and 10 the bottom, un-
ii II is all perfectly dry and "ave," as the
phrase is. This "slirring offs can be finished
n about twenty minutes; and thus "done,"
zane sugar can never equal it in beauty or
lavort
The kind Of kettle here recommended and
his "stirring off," of maple sugar, know,
~ experience are improvements on the COM
non melhoh Oh making II. why are they not
qualy applicable TO the making of corn SUI
5arf hope they will be tried by those who
ry the latter.
P. S. Every farmer should have few ma
Vie trees upon his place, in situations, if pos
ible, where they will not shade too much his
,wn or his neighbours arabic land. This can
generally be obtained by placing them along
he south side of some road or lane. few
rees will afford more sugar than families gem
rally use, and also very pleasant and agrea-
lie employment for young people at time
When little else can be done.-( Albany Cul-
ivator,
"Cast iron boilers are now made 8 feet in.
'ng, % in. deep, and holding about a barrel,