Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1845-03-07

The sweet obtained from the maple tree
is undoubtedly the purest known but from
Inismansgement in the manufacture Of it, il
frequently becomes very impure. Its value
is lessened, while the expense of making il
increases. / am sensible that the method
which shall recommend is not altogether
new one, and that it is more by attending 10
some apparently minute and trivial circum-
stances in the operation, than to any new
plan, that my sugar is so good. Much has
been written upon, and many useful i'm
provements been made, in that part Of the
process which relates to tapping the trees,
and gathering and evaporating the sap, &c,
but still if the final operation is not under
stood, there will be deficiency in the quail
ny OF the sugar. | shall con6ne myself TO
that part Of the operation which relates to
reducing the syrup TO sugar, as it is Of the
first importance. Ny process is this -
tence of West India molasses, set il away
till it is perfectly cold, and then mix with il
the clarifying matter, which is milk or eggs.
prefer eggs to milk, because, when heated
the whole of it curdles; whereas milk pro-
duces only small portion Of curds. The
eggs should be thoroughly beaten, and ef-
fectually mixed with the syrup while cold.
The syrup should then be heated till Just
before it would boil, when the curd rises,
bringing with il every impuriiy, even the
coloring matter, or great portion OF il,
which it had received from the smoke, ket-
ties, buckets OF reservoirs. The boiling
should be checked, and the scum carefully
removed, when the syrup should be slowly
turned into thick wooden strainer, and left
TO run through at its leisure. would re-
mark that great proportion of the sugar
that is made in our country, is not strained
after cleansing. This is an error. If exam
ined in a wine glass, innumerable, minute
and almost imperceptibIe particles Of curd,
will be seen floating in it, which IL not re-
moved, render it liable to burn, and other
wise injure the taste and color oft.
| A flannel strainer does this much better
than linen one. 1t is indeed indispensable
As to the quantity Of eggs necessary, one
pint to pailfnl of syrup is amply sufficient,
and half as much will do very well. now
put my syrup into another kettle, which
has been made perfectly clean and bright,
when it is placed over a quick but solid fire,
and soon rises, but is kept from OVERLOOKING
by being laded with a long dipper. When
it is sufficiently reduced, Il ascertain this
by dropping it from the point Of knife.
while hot, into one inch OF cold water-if
done, il will not Immediately mix with the
waller, bat lies at the bottom in round fiat
drop,) il is taken from the FIRE, and the
foaming allowed 10 subside A thick white
scum, which is useable, is removed, and the
sugar turned into cask, placed on an in
clined platform, aud left undisturbed for six
weeks or longer, when it should be tapped
in the bottom, and the molasses drawn of.
1t will drain perfectly dry in few days
The sugar made in this manner is very
nearly as white as lump sugar, and beautiful
ly grained We have always sold ours at the
highest price Of Muscovadoes and even
when these sugars have sold at eighteen
cents, ours found ready market at twenty
Two hands will sugar off $50 lbs. in day.
From the scum taken of in cleansing, u
sually make, by diluting aud recleansing,
one sixth as much as had at first, and Of
an equal quality. 1t is not of much conse-
quence as regards the quality ofthe sugar.
whether care be taken to keep the sap clean
or not. The points in which the greatest
error is committed, are neglecting TO use
flannel strainer, or strain after cleansing
to have the sugaring kettle properly cleaned
and to remove the white scum from the
sug@.-E. w. CLARK, Of O.ioego.