The Portland daily press. [volume] (Portland, Me.) 1862-1921, 1866-04-06
Home and Farm.
HOW to make Good Maple Sugar.

1t is now high time to look about and nave
everything all tight, in order to make good su-
gar, and also to make it as easily as PosslDles
which a. best, is attended with Sood deal o.
care, thought and fatigue.
First. see that the tubs are all scalded ana
washed out, SO as to be as Clean as they Can
he next. the tubs 10 draw in, where teams
are used and storing tubs, as well as the boil
inc mans should be thoroughly cleansed. The
hniIinp house, too,-and nobody that makes
mamie SUGAR, should be without one,-should
be Sci in order, with pans neatly set, SO as to
keep out the smoke and cinders, the sticks and
leaves which get in where boiling is done in
the woods without any protection. e
Next in, order comes tapping the trees,
which is very important part, and should be
carefully and neatly performed, SO that none
of the sap be wasted. There are various opin-
ions about what sized bit should be used, but
my experience of many years has convinced
me that one-half inch is as good for sap as
larger one, and if any one has metal spouts to
TIT one-quarter inch hole, made right and
screwed in, it is my opinion that they would
be equally as good as larger. In tapping size
OF trees should be considered; small or second
growth should not be bored or tapped more
than two and half inches, large trees three or
three and half inches deep, ii it is desired
Care should be taken not to drive the spout
tight enough to start the bark as that Injuries
the tree very much. Then drive nail made
for this use a few inches under the spout to
hang the bucket on. Care should be in
driving the nail to have it right to hold the
bucket, and in hanging the bucket on the nail
so as to prevent all accidents possible.
1t the nails are carelessly driven, the buck
cts are liable to hang against the spouts, and
after cold storm will sometimes be frozen
against the spouts, which will be loosened by
taking the bucket off the nails. If the nails
are too low down, the wind may blow the sap
on to the edge or outside of the bucket Six
or eight inches between spout and nail is
about the right distance ON
The quality OF the sugar is much affected by
the manner the sap is taken care Of If the
sap is left to stand number ofdays it is not
SO good, and both the color and taste of the
sugar will be materially injured.
NO one who wishes to make sugar for the
market, or for customers should let the sap
stand in the woods one day, if possible to gath
er it, and it should be boiled into syrup as fast
as gathered. The syrup should be strained
into clean and sweet pans, pals or larger tubs,
with faucets, TO SETTLE. 1t is not necessary to
let it stand one or two days; but make it into
sugar as soon as the syrrp can be turned off
or drawn out of the tubs and leave the SET
things In the bottom. When drawn off nut it
on to boil; adding the white Of eggs to collect
the dirt. Boil carefully, SO that the scum will
not break and boi. in then skim well. After
STUNNING strain through wooden flannel into
the silgaring off pan or kettle, make brisk fire
and keep 1t up until the sugar is done. The
quicker it IS boiled the less time there is for it
to grain on the kettle, and burn. ass
When it Is done, either for tubs. cakes, or to
be strained off dry, take it off the fire, and let
it stand q few minutes before caking 1t should
not rise for cakes. 1t is convenient to have a
pail with an old spout on one side. DIP few
pounds into The pail and then pour it into the
tins. The tins can be used just as well with
out the trouble of putting on butter, or dig
ging with cold water, as there is 10 moisture
to mix with the sugar, which tends to make
the cakes porous. ~ ,-aoin0 siHd Z
Sugar for stirring should be boiled longer
than for cakes, and when taken off, if left
alone. would run over. For a mess of forty
pounds trough twenty inches wide, three
feet long at the bottom, sides eight inches
deep, four feet and one half long at upper edge
SO that the ends viii not be in the way. AT
ter turning the sugar into the trough, take a
new clean hoe, and stir it enough to keep it
nom hardening on the. trough. With little
experience no one need have any trouble in
stirring the sugar, if it is properly boiled 1t
will be necessary to stir occasionally after it
becomes dry, until it is hard enough not to
cake down, then put it in barrels ready for the
store room.-N. e. Farmer.