Western Reserve chronicle. [volume] (Warren, Ohio) 1855-1921, 1858-03-03
flor tbe fmmtr.
HOW TO CLARITY MAPLE SUGAR.

To rae Editsr Of fhs lsaerieaz .8grienltHraiist:
In the first place, the buckets should
be made of good white pine or sonie 9TH
er good clean material, and al the com-
mencement of every sugar season, they
should be carefully brushed out, to re-
move any dust or cob webs that may
have collected, then imersed in boiling
water. washed thoroughly with a cloth,
and rinsed with cold water. Storage
and boiling apparatus should go through
a similar operation.
The sap should be strained through a
WOODEN cloth and ~eyaporated in sheet
iron pans SET in such a way that the fire
can only reach the bottom of the pan,
and The chimney carried up outside the
building so that no smoke or ashes can
fall into the sap while boiling. The eyap-
GRAFTON must be as SOC after gathering
as possible. The syrup must be passed
through a wooden strainer, as thick as it
can be made TO run through when cold.
Sugar off in a pan made for the pur-
pose. | use one made of the best Russia
iron. three feet long. a lille over two
feet wide, and nine inches deep. a little
cream may be dropped in occasionally to
keep it from boiling over.
Wien dry enough TO retain its form
well when taken from the moulds, (which
may be known by stirring a little in a
saucer till cold pour it in to an iron or
brass kettle, and stir it till it begins to
lhicken considerably, and pour it in OBJ
long moulds made of tin, and holding,
say FIVE pounds each.
When cold, take it out of the mou.ds
AMI lay the glazed surface downward,
which will prevent draining until you
are ready for this operation. As the
weather grows warm, or when ready for
place the cakes of sugar on their
edges in some convenient vessel to catch
and retain the molasses, and if you do
not have as nice sugar as can be made
by any ordinary process. then l am NO
Judge of the article.
l have tried clarifying with various
substances, skinned milk, saleratus and
whites of eggs beaten together, DC, and
| am satisfied, that where proper care
is taken to keep everything sweet and
clean. the sugar is cleahsss pleasanter,
and every way better without than with
any such additions.
Nearly all the impurities contained in
cmmon maple sugar. are either foreign
matters which get in aftea the sap runs
from the tree, or are caused By burning.
I ought. perhaps, to state that the
buckets should be taken in Immediately
At the close of The sugar season. and go
through a thorough washing and seal
ling process again, to remove every par
iicle of sourness, and any other vessel
used in the manufacture, should be
,leansed Immediately and laid away very
carefully.
Now Mr.. Agriculturist, perhaps some
IF your readers may think there is too
much trouble in all this. Well if they
TO boil down a solution Of ashes,
moke, flies, and sour sap, and then partly
emove the foreign matter by the use OF
ONE claIi6er. all | have 10 say is, their
astes differ from mine = + Enclosed is a
mall specimen of sugar / manufactured
y The above process last spring. THE
is as white and fine as the usual
.tuarts refined sod in the market. Ed
WV. F. BAssEr.
Ashland. Franklin Co., Mass. / SIS.