Bedford inquirer. [volume] (Bedford, Pa.) 1857-1884, 1859-02-04
AGRICULTURAL.
From. the .4merican .9gricultmist.
Hints ON Making Maple Sugar.


Last year several essays were received in re-
spouse TO cur call for experience on this import
ant topic. Other lengthy communications, for
which We had not room, were received from A /.
Brown, Somerset Co., Pa; S. r. Griggs, Fay
ston q; L. F. A., AIdover, Me-; j. K. M., Can-
terbury, N. H.; Ii. IL. Doolittle, Ontario Co.,
N. T., etc Woembody here the principal sug
gestions contained in these letters.
The time for tapping Of course varies with the
locality aud The character of the season. In
many places in ordinary seasons, large amo unit
Of sugar is made dnriag February. The busi-
ness should commence early as the sap will
flow.
Where but few trees are attended TO, the or-
dinary utensils and fixtures used for household
purposes will be sufficient; but where sugar
making is part OF the business of the farm,
the grove or "sap bush," numbering from a
hundred to thousands of trees, special, aud in
some cases extensive preparations are necessa-
ry.
For tapping, a inch bit is generally pre-
ferred. The holes should be 4 to inches
deep, entering only the sap wood, and incliping
slightly upwards, to prevent the sap remaining
aud souring in the orifice "Boxing," or chip
ping is condemned, as injurious to the tree and
cash being exposed to the light and air, the
wood soou dries, SO as to require addtion&hRpt-
ting or ''freshening."
Wuodan tDi of ou;n Ida, e,,r,.ob or
pine, as may he most convenient, are preferable
to tin or sheet iror. They should be fitted
closely into the opening. Pals or tubs of ce-
dar or piue, the inside unpaiuted, with board
cover TO exclude leaves and dust, are the best
vessels for receiving the sap from the tIcc--
They may be hooped with wood, and made quite
cheaply. 1t is we'll 10 have the top of larger
diameter than the bottom, SO that ice may be
easily removed, in case the sap should freeze in
them. An augcr hcle or notch cut in The edge
of the cover, admits the sap into the pail.
When the trees are quite near each other,
labor may be saved by using leading troughS,
running from tree to tree, and all finally emp
tying into receiving tub. Or a line of troughs
from near the centre of the bush to the tub.
may be made, into which the collecting vessels
are emptied There is more wasted in this
menner from leaking. spiling, aud evaporation,
than in the common method of hauling the sap
to the boiling place in eapacious covered tub,
mcunted on a sled.
Sheet iron pans, Russia iron is bes.,l five or
six inches deep, set in mason work, SO that the
bottom is exposed to the heat, will evaporate
The SAP much more rapidly than can be done in
the old fashioned arcl, kettle
A brick wall built across the middle of the
fire chamber, to within two inches of the bot
tom of the pan, will throw the heat against the
bottom of the pan, and save mnch fuel.
Some Of the most successful sugar makers
say, ii is Of the greatest Importance in sugar
making, that the sap be reduced to syrup III the
shortest possible time after being collected -
Although the sap may not sour in several DAYS,
its properties are undoubtedly affected by ligh!
and air, and the amount of crystallizable mat
Ter considerably diminished, SO tha: even if tie
"tun" be light for few days, ii is best to re-
duce to syrup every or II hours This pre-
caution is even more necessary in the latter nar
Of the season, when the SAP crystallzes with
more diff -uiry. BY judicious boiling the a
vailablc run, may bo prolonged several days.
To s'sugar off, the syrup should be strained
through thick WOODEN cloth into a medium
sized kettle, and reduced slowly, carefully
guarding against burning, as this would great
~ injure the color and quality of the sugar. 1t
is sufficiently done, when threads of the thick
syrup break off short like glass, after cooling
quickly in water or on snow. Then remove il
from the fire, sir it continually, and when it
begins to ''graiu," Immediately turn it into the
moulds. Grained sugar is prepared in the same
manner, only that the stirring is continued until
the 1nass is dry.
We have said nothing of clarifying, sor ex-
-rerience has proved thai If proper care be ta-
ken to keep every article used in the various
processes scrupnlousiy clean, and to prevent
leaves, insects, etc., from falling ino the sap,
no clarifying agents arc needed. Wehave eat
en- maple sugar of the finest qualify both as to
favor and color, made entirely without clarity
ing.
The best form for city retail market, is in
small cakes, weighing from two to four ounces,
as these are more convenient for peddling out.
Here is cory of an original letter picked
up IN one Of the streets OF Des Moines- ont