The Hancock Jeffersonian. [volume] (Findlay, Ohio) 1857-1870, 1858-02-26
From the American Agricriturxiist.
How 10 Clarity Mspue ssgas.. (,

AASW ~ Ssssbsv MeKHG DSxotss
In the frat place, the buckets
should be made Of good white pine
or some other good clean material,
and at the commencement Of every
sugar season, they should be careful. I.
ly brushed out, to remove any dust
OF cob. webs that may have collected :,
then emersed in boiling water, " ash
ed thoroughly with . cloth, and
rinsed with cold water. Storage
and boiling apparatus should 60 thro'
similar operation.
The sap should be strained thro'
q woolen cloth and evsporated in
sheet iron pans set in such way
that the fire can only reach tho bot.
tom Of the pan, aud the chimney
carried up outside the building 80
that no smoke or ashes can fall into
tue cap while boiling. Tho evapor.
alton must be ~ soon after gather.
ling as possible. The syrup must be
passed through q wooden strainer, as
thick as II can be made to run thro'
when cold. "Sugar off" in q pan
made for the purpose. use one
made Of the best Russia iron, three
feet long. a little over two feet wide
and nine inches deep. A little cream
may be dropped in occasionally to
keep it from boiling over.
When dry enough to retain itt
form well when taken from the
moulds, (Which may be known BY
stirring little in a saucer till cold J
pour il into an iron or brass kittle,
and stir it till it begins to thicken
considerably, and pour It in oblorg
moulds made Of tin, and holding say
five pounds each.
When cold, take 1t out Of the
moulds and lay the glazed surface
downward, which will prevent drain
ing until you are ready for this oper
alton. As tho weather grows warm
or when ready, place the cakes o
sugar on their edges 10 some con
venient vessel to catch and retain
the molasses, and il you don't have ~
nice sugar as can be made by any
ordinary process, then l am no judge
Of the article.
| have tried clarifying with var
ious substances, skinned milk. sal
eratus and whites Of eggs beaten to
gether, &C., and am satisfied, tina
where proper care 10 taken to keeI
everything sweet and clean, the sugal
10 clearer, pleasanter, and every way
better without than with any such
additions.
Nearly all the impurities contain
ed IN common maple sugar, are
either foreign matters which get il
after the sap runs from the tree, o.
are caused by burning.
!. l ought, perhaps, to state that ths
buckets should be taken In inmedi'
ately ut the close Of the sugar sea.
son, and 90 through a thorough wash.
ing aud soalding process again, to
remove every particle Of sourness,
and every other vessel used in the
manufacture, should be cleansed i'm
mediately and laid away very care
fully.
Now, Mr.. -4griculturalist, per
hsps some Of your readers may think
, there is too much trouble in all this
Well. if they prefer to boil down
solution Of ashes. smoke. snow, flee
and sour sap. and then ncItly remov,
the foreign matter by the use OF somt
claritier, oil l have to say is, theil
taste differs from mine. : In
closed is a small spe,imeu Of sugar
| manufactured by the above process
last spring. Tho sample is rs white
and fine as the usual "Stuart's refin
, ed" sold in the msrket.-ED
WIN. F. BASSETr.
Ashland, Mass. Jan. 4, 1858.