Vermont watchman and State journal. [volume] (Montpelier, Vt.) 1836-1883, 1843-03-10
HINTS TO SUGAR-alAKERs.

The following are gathered from an article pub.
.hcd in the Albany CuIyator.
J. Pay strict attention to CLEANLINESS carefully
strain the sap before putting it into HE boilers.
2. As to boilers common kettles should not he
used, ms the sap in rising falling, the fire is
increased or diminished, forms n crust often
burnt, on the sides of the kettles and this in more
o less mixed with the sap, dscooring it. Potash
kettles may he used, taking care to set them in n
stone or brick arch that only The bottom, with
n small portion Of the sides, is exposed to The fire
and then never let the sap get below Tie top of
The arch. Sheet or cast iron vals, from 10 to ~
inches deep, set on the top Of the arch SO that
ly the bottom is exposed to the fire. are best
These should be feet wide, mud mny he 10 or
IL feet long if necessary. This great length, in
proportion to the width, saves fuel fire in
the mouth of the arch lthe chimney being in the
opposite end) will heat the whole length
3. Strain the syrup when put in for "sugarng
off, and put in pint of milk to each pail full.
A. Don't run the sugar in cakes, but 'sr it off,
On this point sugar makers differ
We add some hints from another source. fields
injure sugar and prevent Disqualification. Be
ware, them of sap that is snured, OF using tubs,
buckets, or kettles which are sour from any
cause. When the syrup is "sugarcd off, put it
all in one deep vessel if possible, so tha, it may
he longer in cooling. The longer sugar is cool
ing, the larger will be the grain. In draining SUI
gar, it should he kept in warm room, so that the
molasses in the sugar will be warm enough TO
flow. Sugar redners place their sugar in moulds
earthen or painted sheet -ron,) in the shape of
sugar loaf Common tunnels would answer, per
hapsl the small end down, with n plug at that
end. These moulds are filled with the hot sugar,
and placed over pans. After 10 or ~ hours, when
the sugar is solid the small plugs ut the bottom
are taken out, and the bottom or tip of the loaf
of sugar is broken open with wre To clear the
way for the muasses TO flow. Alter draining
three or four days, the base OF The loaf is made
perfectly level, and n syrup made by dlssoyng in
water the best refined sugar, is poured upon the
loaf in the moulds TO the depth OF an inch. This
pprcoates through, dissoving the molasse5 mat
ter, but MOI the chryst0lne sugar. This process
is called lquoring, and is repeated over and
over again unfit the loaf is as white as desr.
able Thus refined sugar is managed and ifcHre
il taken in all The processes, from the sap to the
sugar, TO keep all clean, we presume tina, this pro
cess may be adopted aud result in good maple Loaf
sugar-good enough for any body In India, the
same kind of moulds are used hut instead oil
pouring syrup upon The loa es, they are covered
! with moist leaves, or with mixture of clay and
water In either case, the water or moisture /.
the agenl for carrying Off The InoIasses. Set the
loaves in a hot mot too hotl oven 10 dry then
thoroughly, after they have been drained
| We gather these hns from descriptions of su
gar-making in the Iniius, East aud West. Ifauy
body is disposed to make experiments, let US hear
of The results.