Vermont watchman and State journal. [volume] (Montpelier, Vt.) 1836-1883, 1869-04-21
SUGAR MAKING.

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SUGAR MAKING.
The present season is too far advanced {,
expect much benefit to be derived By any fur
Their suggestions relating to the manulaciur,
Of maple sugar and we rccur to the subject
again, only to place upon record some very
good hints which we find in some Of our ex.
changes. The run has been much greater
thus far, than the most sangunc anticipated,
for nearly every one predicted a "poor sca-
SOM" and as it has been "quick work, since
the commencement, an Improvement over for
mer years may be expected.
Mr.. +. G. Butler, who has paid considera-
bic attention to this subject, and who has a
model eyaporator visited about forty sugar
manufactures last Spring, starting from Mas
sachusetts, and ending his researches near
Canada. He says, the cause Of SO much
black sugar is, the want of proper regard to
cleanliness, which. Of course, IS no asw idea
But he further adds --
One reason why you color your sugar in
your pans is, you do not keep them boiling at
the same height; SO by filling up and running
down, there is a scorching and drying ON the
pan, producing coloring matter that becomes
commingled with your syrup, and this color.
ing matter is very strong II takes but little
to color a very large amount Of sugar We
can boil at any required height aud remain
so, which avoids this rinsing from the sides Of
the pan. Tin, undoubtedly, would be the
incest material to boil in but would not be
stiff enough Galvanized iron is the next
best. Shallow boiling is rapid boiling, hence
we boil from one inch and a-half to two
inches Wood never should be kept in the
same apartment with the boiling. but in an
adjoining one, at the mouth of the arch. If
kept in the same it gathers dampness, making
poor fuel as well as dirt"
Mr.. f. G. Rollins, Of Greensboro, who
talks like a man familiar with his subject,
furnishes the Express with the following
hints f.
Perhaps people are not generally aware,
that stirred sugar is worth one or two cents
more per pound than that made in the ordi-
nary way but such is the fact. Besides, it
is more convenient to handle and store, as it
can be stored in common -four barrels, which
cost about twenty-five cents each, while a
common tub, that would hold two hundred
and twenty-five pounds of sugar, would cost
two or three dollars Thus, it will be seen,
that there will be saving in storage of
about one cent per pound.
How to sugar o.
First, cleanse your pans; then grease them
thoroughly, on every speck Of surface on the
inside, with good lard. Place them on the
arch, and pour in syrup enough to make
seventy-fve or a hundred pounds of sugar
build up rousing hard wood fire, putting in
wood enough at first, to bring the syrup down
to sugar. If il is likely to run over, throw
snow on the fire, and keep the inside Of the
pans, near the top, well creased let it boil
until it will stir dry. BE careful about hay.
ing any blaze under the pans when nearly
done; close watchfulness is necessary.
How TO tell when Done, SO that IL win stir.
Take out couple of tablcspoonfuls on a
large paddle, work it rapidly with ease
knife until cool or grained if it is done suf-
fciently il will soon become mcaly. Keep
testing it until it will stir dry, and become
lilo Aour IN tho noddlo ,ho, ,.o,,,,,., a., 80.
;mmediotcIv md nIaco ,hem ON so,no ' Ioy ,"i
,Ia,ca.,', -. ha,.1lf - III 9oo
until it gets little cool, or has the appear
ance of granting.
uov IN sir.
perbons il NAV rise lile voost in the nan
as soon as if does mr. nj any rata within Syo
minutes from the tina that 4 i renewed From
tbo fire EXCHANGE vour nadJlos Gr ordinorr
firm hoes md SorL tbe sn,,a, ran;,l,, ,,n;,j
ina il l;te mortar nc soor as i cop,1neo '' ~
tbicten Two mon ~ oaoS nom aro C 49,. "
rv Re caroG,l 10 Iocn III nar,s ~ Il ,roil
Stirred seraping down HAT on the sides , .,
tbe nan oiep &c that tbcre mood ho no Inn
Amer il has become mealy and ,be hmm.
ground nm LOT Il remain in mans st;rr;ng Il
occosionoilv for ton or 6lteen m;nntcs hon
mace Il in barrels IF II sbows any, onr ,Du
anco If cot;na NOM Il ont 81 10 FL
within few hour into n nan and Stir IL ~,
After one batch is finished, grease your pan,
around the top ana set another one going