Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1869-04-09
From the Bellows Falls Times.
DissG,sl0n in the Westminster Farmers Club.
MANUFACTURES OF MAPLE SUGAR.


Horace Goodhue.-I use half inch bit to
tap ny sugar trees with. think it large
enough, if Won use larger the wound is not as
soon healed over, the using of larger bit may
run more sap, but not enough to pay. Ihave
bored three inches deep, and one and half
inch deep, and t1olr the former method will
yield as much again as the latter, and others
in our vicinity viii vouch for the same.
endorse the sentiment Of the club as reported
last week, Cleanliness and dispatch.) To
make nice sugar execute the work as soon as
possible. When have boiled my sap down
to good molasses, | put pail full Of cold sap
into it, and three eggs beat up to raise scum
and skim it before ! take 1t from the fire TO
strain. 1t saves time. use the L" Felt Hat"
strain-r, and thick syrup doesnot pass through
readily, II if somewhat dirty; then put it
back over the fire, and 10 ascertain when it is
done enough, | try 1t upon snow, and when
cold, and 1T breaks like glass. | call it done
Ebenczcr Hall Most all have different
methods approve of the method of borina
with inch BIT and bol c i ches,doep in will
do for small trees. ] think it hurts trees TO
tap them, especially if we put two spouts into
small trees, they will not bear i'll know it
is practiced. still ] ghink | can get nearly as
much sap from one spout. But If you wish
to leave no inheritance in the sugar orchard
to the next generation. then tap away, but it
is poor policy. and ignoble. Keep the sap
clean. and boil it into sugar as soon as pos
sible, sugar of twice day. praeuced sell
ing my sugar in m0lasses. | use the Felt
hat for the Understanding the syrup
when quite thin, for II thick it is difficult to
run it through, then reb0il and strain through
flannel. If make it into sugar, do so as
soon as convenient. not let it cool. | think
the =. Evaporation" is what we want 1t don't
boil it over and over. Again | think there
is a difference in sugar orchards from their
location. have one upon low wet land, and
another upon high rocky land. The latter
makes the best sugar. Trees standing in diff
ferent soils, produce sugar of different color
and flavor.
Question by Mr. Goodhue.-Whend do you
know you have boiled your syrup to proper
consistency for your understandable molasses?
Auswer-When ladled from the dipper,
It aprons considerably. 1t will not vary
much from eleven pounds to the gallon, which
is about right.
Question by Fenelon Arnold.-Will eleven
lbs. to the gallon keep through the hot
weather.
Answer think so, though if heavier
will not keep as well. The eleven ID molasses
will make s ID sugar.
r. Clark-Dispatch combined with neat
ness is the true process to secure the object
desired, white maple sugar. don't believe
sap eight and forty hours old, will make
white sugar, even if caught in clean buckets
that a change begins to take place the mo-
ment it comes from the tree. hardly think |
there is any difference on account of the To-
cation Of trees. True, some years there is more |
sediment than others, The concreting Of a |
species Of lime upon the bottom of the pan. |
sugar, for it needs less boiling.
would put nothing in to raise the scum,
if could strain it, but if difficult, put in
eggs and milk, and pursue the same course
as Mr.. Goohue in finishing the work. As to
eleven lbs. to the gallon. and viii
make lbs Of sugar. If | am to make sugar
for the moulds, it is done sufficiently when
It runs from the dipper, leaving long hairs, or
when blown fiom theslooped-twig, passes off
n to the air like balloon. After taksn from
.he fire stir rapidly, leaving just enough be-
ore it is cold to run it into the moulds.
string makes fine grained, and sells better
never would skim if | could strain. l think
I makes whittier sugar not to skim anything
rom the sugar, without it is assuredly dirt.
ii. A Willard.-0nce, curiosity led me
0 weigh, and sap weighed s lbs to the gall
n, and good syrup, 10 lbs. The II lbs. mo-
grained in time. would say that
ir. Clark sugar has different flavor from
lost any other. When buy sugar, land
IN in the habit of so doisg), want the ma :
lie favored sugar, and Mr.. Clark makes the
he best that know of.
Ebenezer Hail. think too much stirring
oes iniure the " maple" flavor To keep
olasses through the year unchanged, bot
c and seal the cork, and put it in some up
sr cool room. If put in cellar that moulds
will communicate to the molasses.