Lamoille newsdealer. [volume] (Hyde Park, Vt.) 1860-1877, 1862-03-21

The season for making sugar is close at
hand. In ordinary seasons, most far
mers have tapped their trees before this
time; but this year the season is late, and
the amount of snow is such that opera.
tions must be much retarded. even if the
weather is favorable All will, of course,
bear in mind that sugar is comparatively
high, and at the present price, its man
ufacture, under ordinarily favorable cir
cumstanccs, will be very profitable. Ev-
cry effort will therefore be made to secure
the making of a large amount. 1t should
also be borne in mind that a good article
sells much more readily than that of
poor quality. Stirred" sugar is much
more convenient for use, and will usually
command better price. Good sugar can
not be made from sap caught in old, sour
buckets, (and most old ones are sour.)
Pains should be taken to have everything
in the best possible condition. 10 cleanse
sour buckets, some use salaratus water,
washing them thoroughly, and then Civ.
ing them a rinsing with the solution.
This tends to neutralize the acidity left
last year, which would otherwise not only
be taken up by the new sap, and thus in
jure the quality of the sugar, but on the
first warm weather it would infect the new
sap, and cause it to sour much sooner
than it otherwise would This acidity is
the principal, and perhaps the only reason
why some patches will not readily granu-
late 10 it, also, may be attributed, in
great degree, the coarse grain Of some su-
gar. 1t seems to us that the introduction
of tin buckets is destined to make a rev.
olution in the character of the sugar
made, wherever they are used, as they are
so readily cleanscd from all sourness and
filth. Judging from their material, We
should say that sap would not sour SO
soon in them as in common wooden buck
cts.
In boiling, care should be taken that
the sides Of the pan be not exposed to the
fire. Do not leave sap or sugar to stand
over night in the pan or kettle. Who
likes to use sugar that will add several
shades to the color of black tea ?-and it
is iron. alone, in the sugar that does it.
In much maple sugar there is a kind Of
lightish brown sediment, probably lime
in some form, which detracts no little
from its value. This can only be removed
by boiling the sap to very thick syrup
or molasscs, and then letting it cool and
settle, or else by disolving the sugar. and
afterwards settling and pouring it off and
boiling it down second time.
1t costs but triAe more to make the
best article than it does to make second
rate, and the satisfaction Of seeing good
thing will usually pay for the extra trouble
of producing it, to say nothing of its
additional value in market
Why is it not good idea to let US
know as soon as the season is over, how
much sugar you have made. Last year
we received partial report from some
towns This year, let us have a full re-
port from all the towns in the county.
We will furnish your postmaster with
blanks suitable for making such returns
and you can inform him, and we doubt
not be will be willing To take the trouble
to send it to u.s. "spunky Lamoille,' we
think, has done we'll in furnishing soldiers
for putting down rebellion; now let US sec
what she can do, as compared to the rest
Of the State, in making sugar We learo
that in other counties they are taking
ricasurcs to ascertain the amount Of sugar