The northern galaxy. [volume] (Middlebury, Vt.) 1844-1848, 1845-03-19
MAPLE SUGAR.

MAPLE SUGAR.
Almost every farmer has his own way
Of making maple sugar, and is very apt to
consider his way the best still the fact
that nine-tentlis of the sugar, manuiactur-
ed is so impure as to color tea, Is very /
bad comment upon the usual mode ofman-
usacture especially bad, when 1t IS re-
nembered that pure maple sugar varies IN
no respect from the sugar ofthe cane, and
may be made as clean and white as the best
of the sugar Of the Indies. Cleanliness Is
the main thing requisite. To secure this.
the sap should be carefully strained; the
kettles should be secured with vinegar
and sand, perfectly clean and bright; and
and the syrup should be poured from from
the kettles into clean wooden vessels as
soon as boiled to the proper consistency.
because if suffered to remain IN metal
vessels, it will become discolored and thus
color tic sugar. Sap or s. rup should new
er be put in the kettles when sour, as the
acid will unite with the oxide OF the metal,
and ii forms an active poison If copper
vessels are used To correct the acid or
prevent it, add one ounce OF clear lime
water in every gallon of saP-measnrlng
the lime water in an OUNCE vial E. w.
Clark, of Oisego, n. Y gives process OF
sugarinr, as follows: - ITatchmGn.
.,."W hen the syrup is reduced 10 the con-
s;stency Of West India molasses, L set 1t
away till it is perfectly cold, and then mix
with it the clarifying matter, which isimilk
or eggs. Iprefer eggs to milk, becaus,
when heated, the whole of it curdes;
whereas milk produces only small por-
t!un of curds The eggs should be thor
oaghly beaten, and effectually mixed with
the syrup while cold The syrup should
then be heated till just before it would
boil, when the curd rises, bringing whit
every impurity, even the colorlng matter,
or great portion Of it, which it had re-
celved from the smoke, kettles, buckets
or reservoirs The boiling should be
checked, and the scum carefully removed,
when the syrup shonld lie slowly turned
INTO a thick wooden sraincr, and left to
ran through at its leisure. l would re-
mark that a great proportion Of the sugar
that is made in our country is not strain
Ell after cleansing. This is an error. If
examined in wine glass, innumerable
inmate and almost inperceptible particles
ofcuTl will be seen floating in it, which,
ifnot removed, render it liable TO burn, aud
otherwise injure the taste and color of it.
"a flannel strainer does this much bet
ter than linen one. 1t is indeed indis-
p-nScbie. As TO the quantity ofeggs nee
essary, one pint 10 4 pailful ofsyrup is
amply Sufficient, and half as much will do
very well. now put my syrup into an
Other kettle, which has been made perfect
u clean and fright, wheu it is placed over
quick but solid fire, and soon rises, but
Is kept from overlooking by being ladcd
with long dipPer. When it is sufficient
Il reduced, Il ascertain this by dropping
Ii ircm the point OF : knife, while hot, into
one inch Of cold water-if done, it will
not Immediately mix with the water, but
lies at the bottom in a round flat drop, J it
Is taken from the fire, and the foaming al
lowed TO subside. A thick white scum,
which is useable, is removed, and the sugar
turned into cask, placed on an inclined
Platform, and left undistur5ed for six weeks
OF longer, when it should be tapped in the
bottom, and the molGsses drawn off 1t
vii! drain perfectly dry in few days.
1.-The sugar made in this way is very
nearly as white as lump sugar, and beau
tlfnlly grained. We have always sold ours
at the highest price Of Muscovadoes and
even when these sugars have sold at eigh-
- teen cents, ours found ready marke, at
tseaty. Two hands will sugar off go
pounds IN day. From the scum taken off
il cleansing, | usually make, by diluting
and reclcansing, one sixth as much as
bad at first, and CT an equal quality"