New-York daily tribune. [volume] (New-York [N.Y.]) 1842-1866, 1858-02-26
MAPLE SIGAR.

disease.
MAPLE SUGAR.
HOW 1T IS MADE BY ONE OF LONG EXPERIENCE.
A friend sends US the following az his experience in
maple sugar aking:
al have read your articles making maple sugar,
with much interest and believe your good advice last
year was the means Of large increase in the crops
and also that the yield Of last year may be still fur
Their increased in good season. and for that purpose
offer you some further information. Your article in
The WEEKLY TRIBUNE Of January &c. contains much
valuable instruction; but having had some eighteen
years experience in the maple sugar business both in
manufacturing and marketing having been bred in
the csmp,' in the State of New Hampshire, differ
With YOU on some points.
"spouTs.
First: In regard to the spouts to conduct the sap
into the buckets There two objections in my mind
10 the iron spout. The first it, il leaves the hole en-
trey exposed to the air aid the surface soon becomes
dry and the flow of sap is checked The hole should
be as neatly closed possible, without obstructing
the flow of sap. For this reason prefer the wooden
towns in New England, shops and machinery where
spouts can be made from spruce or pine at cost OF
not more than 81 per hundred. Where there is no
such facility they can be made thesa long winter even
ngs from elder or sumach, which grows on nearly
every farm, with no other tools than saw, jack
knife and a piece of wire with handle on one end to
"My second objection to the iron spout is, when
driven into the bark is liable to fracture it and cause
an unnecessary wound to the tree.
BOILERS
"For those that manufacture but little, and cannot
afford the first cost of better boiler (which have
not room in this article to describe), think the pan
made after your plan the BEST but by all means sub
sttute copper instead Of iron tor the bottom The ex-
pense not great and will more than pay the eItra
cost in the quality Of sugar the first season. The
other point on which differ from You Is,
PREPARING SUGAR FOR MARKET
Your suggestions in regard TO the size OF the cakes
do pto skpa. MT A
is not to make it into cakes at ALL except Tor those
that market have an agent there and then
only in the first Of the season, when it brings high
price. 1t is true that sugar made into cakes brings
higher price to the retailer, when sold BY the cents
worth il often is, at the rate OF 20 or ~ cents per
pc und but the producer gets no more, nor as much
counting the extra work. to say nothing OF the shrink
age there is in Cnccntratng the strip ino sugar. as
he would for drained sugar. BY drained sugar do
not mean this black hard stuff which We sometimes
see in market but sugar as light as the best white
Havana, and nearly as white as refined sugar, ana
which can be made without any hterng process BY
boiling in copper boilers and clarifying with milk and
eggs as laid down in your article on making the sugar
ri have scarcely ever made a hundred pounds OF
sugar in any one season in any other way, ana the
result was got from l2 TO IL cents pound, while my
pebos got but 10 cents But this is no. all the loss in
making it into cakes; every one knows that has
had experience, that there Is loss III shrinkage Oh
from to per cent in the process OF eyaPorang tne
concentrated, in the came proportion Is the loss or
shrpksge; so the difference Is from to per cent in
favor Of drained sugar while it is almost impossible
to concentrate the strip TO drygr8ned sugar without
scorhng or destroying its flavor. From ac;ud eIpen.
ment find the result az follows:
"Suppose 100 ID Of sugar in the cake TO be worth
40, the same made into drained will give you 81 10
dry, white sugar worth T. cts. Sl0 Al
II gals. molas.es worth 10 cts. y gall. %
cts. ID. .....,.............'.''. Ia
Making total off,. ...................;sll 56i
.t.ol 10 tav Of dra npd
sugar in Boston, it may differ with your market. II
it is asked by some, is there mar et for drained
sugar. answer, yes 1t is true there IS no eau for H.
for the reason that there Is not one IN ten In our cites
that ever knew that it could be made into light hne
sugar; or if they did, they thought il could not be
had. But Just try it this season in Boston or New
York market and will warrant you will lind purchss'
ers enough. But few know the value OF maple sugar
having never seen il in any other form than hard cakes
that could not be used any other way but to be sold
and eaten BY the cents worth as sort OF luxury but
when it is once introduced into New York a. an art-
Gle that can be made a table luxury, the whole pro
duct of New-EDgland will scarcely supply your nTst-
class hotels and Fifth avenue families"
Haven Feb. II, 1883
Here is the experience Of another friend in the
same business:
To The Edi,O, Of The " Y TribunG
SIR: The manufacture Of maple sugar Is an iu.
portsnt branch Of business in this section. ABOUT
90 eco pounds made in this school district iast
season. An article upon the SUBJECT IN lHL WLbhhi
TRIBUNE Of Jan. 80, although wewritten article,
makes one or two important errors in my opnop,
especially in regard 10 the Of tapping sugar
tees. tap with sineh auger, and after tie nrst
boring dies, that the sap does not How reely,
bore ever with 4nch bit, made on purpose, but no
deeper than before. One inch in diameter will prove
Injurious to til and hasten their decay; and IL
is vantage 10 bore deep since the sap nows ioi
the surface Of the tree: Make sap.hoder iees
in diameter at the base 81 feet in diameter at the
top one that will hold 40 buckets, with cover on
top I'll at will shut close; place it sled aud draw
the sap TO the sugarbOuse With horses place
q cistern near the arch 10 receive the sap, win
straiIer drawn the cistern TO take out inc
leaves and other matter. Two sheetiron pans, lee.
long and feet wide, set in brick arch one forwaru
of the other will be sufficient for sugar oIeharl OF
800 trees and will boil the sap to strip IN about
homs Put the s.rup, after strainng through tanner,
into a cask and let 1t staud two days Then draw II
of and bell il down in of the pans. have seen
sugar made in tbs way white as loaf sugar In my
OPINION mix eggs should never be put 10 slrup as
cannot see why any should result from III ana
know il has been practced With injury 10 the sugar
and waste as considerable sweet Is thrown out WIN
| the milk and eggs. NJ
Hisd'oy Cevsiy, II ..
We cannot see how the milk and eggs can nJure inc
sugar. since the Office of any albuninous substance
added the strip simply gather up and hold al su'
Impurities such that they can be ea'y re-
moved. In short dirt that fine that II Cannot oe
strar ed cut viii attach sef to the white oil On ess'
so that il can be lifted out with skinner az eashy %
potato. There lie no need of waste Of any swee De-