Green-Mountain freeman. [volume] (Montpelier, Vt.) 1844-1884, 1848-03-30

Another great advantage in the pan is saving
of fuel. | can boil double the quantity of sap,
in the same time, and with the same quantity Of
fuel that could with chaldrons set in arches as
we formerly used them. Another advantage
gained in the use of the pan is an improvement
in the quality of sugar. In the process Of boil
ing in kettles or chaIdrons, the sides being expo
sed to the fire, will frequently become very hot;
and the sap will then sIop on to this heated sur
face, and portion of it remain, and burn so as
to make it dark coored, and on filling up the
kettle it will be washed off, and color the whole
mass, and thus this cooring process is going on
continually; while in using the pan, with the
bottom only exposed to the fire, and that always
covered with sap the cooring is entirely avoid
ed, which makes great Improvement in the
appearance of the sugar, and also in its flavor.
After boiling the sap down to syrup, we take it
out of the pan, and put it into barrel while hot,
and let it set about twelve hours, or until it is
thoroughly settled We then draw it off, taking
care not to disturb the sediment in the least
Alter drawing off all the pure syrup, we pour a
little hot water into the barrel and rinse it out,
and set the rinsings away till settled, and then
draw off all that is clear, to be manufactured in
to mOlasses
We lHen pass Illb syrup lnIuuRu olldlIICI III
to brass kettle, and add one pint Of sweet skim
med milk to enough for 25 lbs. of sugar; put it
over the fire, and as it heats the milk will rise to
the surface, aud bring up with it any particles Of
dust or impurities that may remain, and this we
skim off, which leaves the syrup very pure and
limpd We then boil as fast as we can without
making it run over, until it will come to sugar,
when cold; for if too dry it will not drain well
We have observed that the quicker this process
is performed the better will be the quality of the
sugar.
After it is boiled sufficiently (which'we ascer-
tain by taking out little frequently and cooling
t) we take it off the fire and let it set till it be-
gins to granulate. We then pour it into tubs
made for the purpose, containing about $50 lbs.
each Our tubs are made about feet high, and
considerable smaller at the bottom than at the
top. In these tubs we have false bottom, about
four inches from the true bottom This false
bottom is perforated with small holes, all over it,
say about an inch apart 1t is necessary to put
in thin laying of cold, moist sugar first, pound
ing it down, so that the hot sugar will not run
through the holes in the bottom.
After filling the tubs in this manner, we tap
them below the false bottom, and let all the mo-
asses drain out, and when thoroughly drained
the sugar will be very dry and white, and entire
y free from any coloring matter, and equally as
good to use in tea as loaf sugar The specimen
we sent you was manufactured precisely in the
manner above described and all the sugar we
make for our family use is of very nearly the
same quality as that which wesent you.
The sugar we make for market we make in the
same manner have described, except the meth
cd of putting it up. Instead of pouring it into
tubs, we have tin mouIds made of such sizes as
to contain two, four, and eight ounces each: into
which we pour the sugar while hot being care
full to boil it till it will make very dry sugar
when COO or else it will stick to the moulds-
The mouds should be wet with cold water be-
fore being filled. Sugar put up in this manner is
very convenient for retailing, and we find a ready
sale for all we can make,
We make on our place from twelve to fifteen
hundred lbs annually, and sell all that we do not
want for our own use at from 10 to II ID dol
lars per 100 lbs. | make the above quantity of
sugar myself with the assistance of boy and
one hired man, and an occasional days help in
case of large run of sap, to assist in collecting
the sap, besides taking care of large stock of
cattle, and during the season of sapping we cut
up and prepare wood for the next season, and
thus we always have years stock of wood in
advance.
Thus, Messrs. Editors, have given you an
imperfect sketch of my method of making SUI
gar, not as perfect model for others, but hoping
that others more capable than myself may be in
duced topublish some more perfect system, and
thereby aid in advancing this important branch
of agricultural interest, although to some it may
appear to be 'small business" yet as it can be
done at such season Of the year as not to inter-
fere with farming operations, | think it well
worth attending to, and you know that we farm
ers who are doomed to toll among the granite
hills of New Hampshire" must husband all our
resources in order to gain livelihood
Loudon, Feb %, IS4S. II. FRENCH