The Weekly Perrysburg journal. [volume] (Perrysburg, O. [Ohio]) 1861-1???, 1862-04-17
AGRICULTURAL.
ODDS AND ENDS.

|. Sugar Mdking.- The season of maxi
ing sugar from the sugar tree is about clos
ing. IL has been very indifferent one, but
still great deal of sugar has been made,
Cor every farmer who had trees once more
made new troughs TO supply tho place OF
the old ones long since dccaycd. Kettles
again came III demand and sumach was
again hunted up for spilcs.
But the old way of making sugar was
generally adhered to. The molasscs, for in
all kinds of cane sugar portion will not
crystalli2c, (which il the molasscs) has
been dried with tho grained sugar and tea
aud coffee will be backencd, and an un-
pleasant flavor given them. A farmer
friend asked me whether | ever made sugar
as directed in my previous article on sugar
making, for said he, my wife says it will
not do. had never made any, but had
seen sugar so made This season | tried
it. and my success is complete. ], there
fore, give in my experience :
Not having many trees boiled in Hedges
e. Frees No. 2 agricultural boiler, the best
institution that can be found for suSar-boil-
ing. could improve it, however 1t re-
quircs but little wood, little attention, and
detains me but little from ordinary farm
work. 1t id under full way now, whilst
am writing, for it is in an old kitchen ad-
ioininc my log house. About once i'll an
hour 20 to it, add some wood, and fill up.
No dirt, smoke Or ashes get into it.
| boil down to good syrup not too
thick --- then strain into narrow vessel,
usually tin lard can, and let it settle over
night, or about twelve hours. | then pour
it into boiler. being careful not to stir the
settings at the bottom. | use nothing else
I'LL. i .,.li, |. Il.
be done in this boiler without any danger
of burning, until il is in thick molasscs
This is known by it's being thick enough
10 gather together when little of II IL
poured into some cold water. ln the usual
way of stirring of, the boiling must be
continued until it will quickly gather, and
become so hard rs to break. This is tcdi-
GUS, for care must be had against burning.
/ then dip i, into vessel, and all that
have made this season formed beautiful
crystals in from twelve to fifty hours.
When drained it will be equal to any l.ou-
isiana sugar Thus, with far less labor,
have made much better article, for the
reason that preferred making an expert
mcnt than obstnatcly continue i'll the old
way.
A caution must now be given. | have
heard of several farmers who have made
no good sugar, because they have put their
troughs under shelter since the last season.
Many more will do 30 this year, for many
have made fine troughs, knowing that the
duty on sugar will keep the price up so
high that maple sugar may be proftably
made. Being soaked with the sugar water,
the troughs become sour, and thus the
water is spoiled. Chemists divide sugar
into two kinds --- cane sugar, which crys-
tallizos, and grape sugar, which will not.
Now the least acid turns cane sugar into
grape sugar, and hence the failure 10 get it
to grain or crystallizc by those who have
saved troughs. These should, therefore,
be left out for mouth or two, and we'll
soaked III the winter before using them,
\ little lime put in them would destroy any
acidity that might still remain.
SorqhUm sugar That excellent aSri-
cultural paper, the Ohio Valley Farmer
says that the Illinois State Agricultural
Society awarded their premium to J. ii
Smith, of Quincy, for the best sorghum
sugar. He made 500 pounds, and ll5
gallons of mulasscS per acre from the I'm
phec cane, and states that about seven
tenths of the syrup turns to sugar. OuI
manufacturers OF cane-mills are making
ready for an unusual demand.