The Highland weekly news. [volume] (Hillsborough [Hillsboro], Highland County, Ohio) 1853-1886, 1869-02-25
PREPARATfoN.

-aPtC sugar AAEthAu8s
PREPARATION.
The season for manufacturing ma
pie sugar is near at hand, and every
farmer who has a sugar orchard should
bestir himself aud put everything in
order for the work. There are tIOus-
ands disappointed every season by not
being ready when the frost starts from
the earth, and sap flows most pro-
fusely. Many times the first ran is
the best Of the season, and this nsq-
ally comes in February,
If old buckets are to be used, they
should be Overhauled, the hoops tight
ened, and the whole thoroughly scald-
ed and made perfectly sweet. If a
good quality of sugar Is desired, moth
ing is of more importance than tho
rough cleanliness 8 if buckets, and etc,
are musty, the effect will be plainly
seen through the entire season by dis
tinct deterioration Of the natural fine
quality and rich flavor Of maple
sweets.
The spiles should be made and
ready for use, the gathering barrel and
vehicle on which it is to be conveyed
put In readiness, arches made or re-
paired, firewOOd prepared, and all
work likely to interfere with sugar
making done up, so that the whole
time and attention may be devoted to
the 'bush" when sap runs.
TAPPING
People differ as to modes Of tapping,
some using the bit, others prvfeTTlBg
the boxing process. Where the in
CisiOn IS not made deep and FREQUENT
freshing over is performed, the boxing
process is preferable, for the tree re-
eeives less injury and a greater flow Of
sap is obtained, but with not more
than one freshiug over in the season,
the run Will be fully as great from BIT
tappings, as the air does not 80 rapidly
dry up the grains of wood in the cut
The great injury TO trees arises from
sinking the bit too deep; the outer
grains Of the tree are those which con-
duct the greater amount Of water and
those grains alone will repair wOund;
so ifthe surface heals, there is a vacuum
inside which promotes decay and
eventually prOstrates the tree. An in
cision made with an axe or gOuge not
more than three-eighths deep will en-
tirely heal up.
GATHERING.
The great secret Of success in maple
sugar making lies in simply attend
ing to gathering sap5at theTight time.
Thousands Of barrels of surgar water
60 into the earth every season by neg
lect. A gallon from each Of five hun
dred buckets wasted by drumming
over" would not be less than one hun
dred and twenty-five lbs. of sugar lost,
which at present prices Is an item Of
considerable importance.
The most Convenient mode for gath
ering sap we everus was to fasten
the barrel upon a common crotch, or
as farmers call it, ssdrdy." With this,
short turns may be made, logs run
lover, and by making an elevation to
drive upon beside the store trough,
the barrel may be as easily emptied
from this as any other arrangement.
| By keeping a little straw in the tun-
IneI-bucket, leaves and dirt that have
collected in the sap may be prevented
from going into the barrel.
BOILING.
y Pans are rapidly taking the places
of kettles for boiling sap, they are
more efficient in the work, and much
less fuel is required; but where kettlps
are used, arches should be constructed
to save wood and keep the sap clear.
Where an open fire is made there is q
continual cloud Of scOrched leaves,
sOOt, etc., dropping into the kettle and
giving to the contents a hue not invit-
ing, and one very difficult to remove
| by cleaning.
j When syruping down, 1t usually IS
most profitable to put not more than
/ five or six barrels Ofsap in a "batch. y
/ Ifby neglect or other cause the syrup
/ is scorched or burned, the quantity IS
enough to lose, and a small amount is
easier to manage than a large one un-
der any circumstances.
sUGARING. OFF.
! After the syrup has been strained
through q flannel cloth it should be
allowed to stand until it has settled,
then pour of all that appears pure ana
put over slow FIRE, in such man
ner that the blaze cannot reach up the
sides Of the kettle, for in this way
more sugar is spoiled than any othtr.
Cleanse by using one pint Of new milk
! and one hens egg to each gallon Of
syrup. If the sap from which the
syrup was obtained had soured, put 4
4 tablespoonful of ssleratus into each
pint of the cleansing material used.
! If it is noticed while sugaring OFF
I that the syrup is seorehed, immedi-
ately put in some cold sap, or If not
at hand, some water, and stir the
whole rapidly until it begins to boil
i This will remove much Of the bitter
flavor.
I To determine when the sugar is
! done many modes are practieed, but
i perhaps the safest test is by use Of
water or snow. When the sugar is to
be caked for draining, the wax should
harden but be somewhat elastic; when
for dry cakes the wax viii be hard,
but neither elastico brittle, and VII, n
for stirring, so that it will break and
| fly ike glass.
To stir sugar let it stand after IL is
II removed from the FIRE undisturbed,
until it begins to expand, ~ rise up,
then stir until cold. Stirred sugar is
the most convenient for use, hut .eaK-
ed sugar retains its rich maple favor
much the best.