Vermont watchman and State journal. [volume] (Montpelier, Vt.) 1836-1883, 1846-03-12
MAPLE SUGAR.

The superiority Of fine white maple sugar, over
the dark chocolate colored article olfen seen. and
the higher price, and reader sale it commands IN
market render very desirable the knowledge of the
cheapest and best mode Of manufacture. Some OF
the best sugar. which has obtained the pr emlums
Of the State Agricultural Society, has been made
white and pure by redssolving that which was first
made, subJectlng 1t 10 the purifying process, and
again evaporatng; and in making the very best
tins process has been repeated, making it necessary
to cvaporae three times, before the sugar has be-
come perfectly white. Some was exhibited at the
State Fair at Utica, which by the use of the strict
est cleanliness throughout,and corporations in pans
was as white as loaf sugar, with only one repetl-
ton Of the evaporatlng process
One of the heaviest drawbacks on the manu-.
acturo Of maple sugar generally, is the amount of
fuel consumed and this must Of course be greatly
y augmented, where two and three evaporatons
have TO be employed. The following method
which may not be generally known, o5vmles all
this difficulty, and the same time 1t affords sugar
equal IN every respect to the whitest loaf sugar of
commerce. An individual, of very moderate means
well known to the writer made over a hundred
pounds of the purest white, in one season.
The tubs for collecting tie sap are perfectly
clean-and are scalded with lime water before u
sing. The tub or reservoir in which the unboed
sap Is kept is treated IN the same manner and is
kept constantly covered to exclude dust; If warm
weather comes Oh during the sugar season, lime
equal IN bulk TO Il hens egg for hogshead of sap
Is put III this tab. The sap poured into 1t through
a sralner and the stnclest cleanliness observed in
every part Of the operation
When boiled down sufficiently, the syrup stands
over night to settle. 1t is then carefully poured
of the sediment, is reGlssolved in water and boiled
again. The strained syrup is boiled down ill thick
enough for chrystaZing.
Ii is then put III tubs. till cold and hard; holes
with gmblet are then bored in the bottom, and
when all the molasses is thus drained off, cotton
or linen cloths of sore thickness are laid on the
top OF the sugar, and kept wet constantly. They
thus keep up constant and regular supply of wa
ter to the sugar beneath, gradually soaking down
through the chrystallzed mass and dlssolvlng what
molasses and other impurities remain which drain
off below, and leaving the sugar perfectly clear
and white. Several weeks are usually required
for the completion Of this process, but the labor is
light. CuLiUaior.
ANOTHER FIRE IN WALDEN.-We learn that
on Thursday last, between twelve and one O'Clock
in the afternoon, the dwelling house, shed and
coopers shop owned and occupied by Mr. Hiram
Cole, of Walden, was entirely destroyed by fire
One hundred bushels Of wheat, and all the house
hold furniture was also consumed The fire is
supposed to have commenced in the shop, while
Mr.. L. was at dinner; and the wind being very
high at the time, it was found impossible to save
any OF the buildings, with the exception of barn.
The loss is estimated at 500; no insurance.
North Star.