Orleans independent standard. [volume] (Irasburgh, Vt.) 1856-1871, 1856-03-28
agricultural 1afaoiue.
From the Rural New Y
SUGAR-MAKING.

rangements for the manufacture, which
at the present time, it would do well to
consider. Most of US, or at least those
who have reached middle age, remember
the primitive mode pursued in elabora-
ting the saccharine principle, which was
something as follows =
In the midst of dense forest of ma
pies and other trees commingled, with
the ground encountered by underbrush
and fallen, half-decayed trunks, the trees
were tapped, it may be by a CHASTITY
wound inflicted with an axe-a rude Spite
was inserted, and the drippings were re-
ceiyed into troughs formed from the half
section of a moderate sized tree. The
encountered state of the ground render
ing it impossible to penetrate the bush
with a team, neck yoke and pair of
buckets were called into requisition for
the purpose of collecting the sap as it
exudes from the tree. This was collected
and brought once or twice a day to a CEN
tral point, where a huge cauIdron, and
perhaps one or two five pail kettles were
swung upon pole sustained by crotches,
up against which were rolled on either
side a green log of wood, and under and
around the kettles was piled the fuel
As the flames and current of heated air
and smoke rolled up beside the boilers. a
furious ebullition was kept up within,
and, to prevent the sap from wasting over
the side, piece Of fat pork was occa-
sionally added. On the principle of Es-
TVS ventilators, the upward current of
smoke and flame opening further and
further until it reached the top of the
kettles, formed above them partial vac
uum, into which were whirled SCOT and
ashes, seorched leaves and cinders. and
then very gently dropped into the boiling
fluid. The wood used for fuel was gen.
orally green, or at least dead or fallen
timber, cut and split each day as required.
1t need not be said that such process
was laborious, unscientifc, uneconomical.
that there was vast waste of fuel. and
an inferior production.
The process of sugar making is very
simple, and consists merely in evapora-
ting the water which holds the sugar in
solution, and obtaining the latter in a state
Of comparative dryness. The chief re-
quisites, therefore, consist in using fuel
economically, in warding of all extrane-
Gus matter, and in presenting as large an
evaporating surface to the air as possible.
These requisites are obtained by using a
shallow sheet iron pan set in an arch. in
keeping the sap free from leaves and
dirt, and in using dry and well prepared
wood A difference of opinion exists as
to the preference of a bit or gouge in tap
ping; but either will do if care be taken
to wound the tree as little as possible
Sap troughs should never be used: the
labor required to prepare them will paw
for wooden buckets, which are infinitely
to be preferred. The latter can proba-
bly, be obtained by the quantity at twelve
and half cents each, and, if properly
cared for will last life time. Tin buck
cts are superb article, but somewhat
expensive. A good tin bucket holding
ten quarts, shaped ike a faring tin pail.
and having the wire over which the tin
Is turned at the top bent into the form of
a loop for suspending the bucket, costs,
by the hundred, twenty-seven cents. 1t
is a question for each man to decide for
himself, whether he can pay that price for
tin buckets, and if he can he may be sure
that nothing can be better.
The bush should be cleared of brush
and logs, so as to be penetrable in all d.
rectlons with an OK team. A common
wood sled carrying a couple of of hogs
heads, will serve for collecting the sap
with facility, which should be strained to
remove any leaves Or other foreign mat
ter. A kettle, set in the arch beyond the
pan, SO as to partially heat the sap before
passing it into the pan, will be atIyau-
tageous. After the sap has been evapo-
rated to the consistence of syrup, or thin
molasses, 1t should be strained off tbro'
a thick WOODEN cloth, and suffered to stand
several days, until it has deposited all its
sediment; after which the clear syrup
should be carefully poured off, leaving the
sediment behind.
A little skill and experience will deter
NINE the precise point at which the final
evaporation should be arrested. and the
'sugaring off" completed. The process
d cleansing consists in mingling with the
syrup, before it has become much heated !
my albuminous substance, such as blood ,
EGGS milk, &c. This coagulates by heat.
mechanically enclosing the particles of
natter floating in the fluid, and then rises