Orleans County monitor. [volume] (Barton, Vt.) 1872-1953, 1873-03-31
SUGAR MAKING.

III is maze, Is one III which llJCle could |
be done to advantage on the farm or
otherwise. The recent improvements
that have been made in evaporators, tin
buckets, metallic sp0uts, sap-heaters, &C.
have, where they have been adopted,
brought the art of sugar-making to
high state of perfection but there are
still many who cling to the old customs,
making a very inferior quality of sugar,
and suffering much from loss of sap, and
injury to their orchards. TO such, an
article on sugar making may not prove
amiss To make maple tree produc-
tive of sap. it needs a healthy and thrifty
growth hence, anything that takes
away the nourishment from the tree, in
jures it, and to make the best orchards
possible, all dark timber, all underbrush,
and all surplus timber, except such
young naples as are needed to replenish
the orchard, should be cut away. This
being done, the growth of the maple is
rapid-trees of three inches in diameter
coming to sufficient size to tap in fif-
teen years, and large trees growing cor
respondingly fast, while the sap becomes
sweeter and more abundant. The growth
of the tree is upon the outside, and near
ly all of the sap flows through that part
of the tree called 1.-The sap," so it is
useless to bore or tap trees to any great
depth. 1t has been found that a small
hole one inch deep, one-fourth or even
one-eighth of an inch in diameter, will
produce as much sap as notch cut with
an axe; while the wound upon the tree,
being small, soon heals. The metallic
spouts lately introduced, are said to be
superior to any other kind in use be-
ing made with a hook to suspend the
bucket upon, they do away with the nail,
while they prevent the leaking of the
sap, by closely fitting the hole in the
tree, and still are not driven into it tight
ly. 10 make large quantities of sugar,
as well as to make good quality, it is
necessary that the sap be gathered often.
The best running trees will often fill a
bucket in day: and if neglected more
sap will be wasted in one day than an
inferior tree will produce in season.
10 make good, white sugar, two things
are necessary-cleanliness, and rapid
reduction of the sap into syrup and sug-
ar. No white sugar can be made when
the sap is allowed to remain in iron
pans any great length of time or when
1t burns on the sides of the pan and af-
forwards is boiled into sugar A very
little burnt sugar will redden or color a
large amount. Ashes, leaves, bark, rain
water or any other foreign substance,
will both color and prevent the crystali-
zation of sugar, and should be kept out
so far as possible. But while these
things are injurious, allowing the sap to
be caught, or to remain in buckets or
other utensils that are not perfectly
sweet, is still worse. Fermentation be-
gins. almost as soon as the sap drops in
to the bucket, and is greatly increased
by little acid found in the buckets or
holders. As it is impossible to make
white sugar from fermented sap or syr-
up, great pains should be taken to make
and keep all the utensils sweet. In
washing buckets lime or soda ought to
be used, while they should be boiled or
steamed until they are perfectly free
from acid. One reason why evaporators
make better sugar than pans or kettles,
is the rapidity with which the sap is
boiled, but as many use and will con-
tlnue to use pans, they can make a very
good article by keeping them perfectly
clean, not allowing sap to stand in them
over night, and by making syrup often.
In many places sugar is still run into
tubs, instead of being made dry but we
prefer dry sugar, and as it is as easily
made. and much more easily taken care
of when made, it seems the better way
to make it. To make stirred sugar set.
tie the syrup over night, strain it through
fine strainer, and fill the pan in which
1t is to be sugared off one-third full
make brisk fire and let it boil rapidly
until 1t begins to cap on snow then lei
the lire be gradually reduced until nc
blaze is left under the pan Boil it un.
til it can be stirred into dry sugar very
quickly by stirring small! quantity up
on wooden paddle. Turn it from the
pan into wooden tray, and if done dry
enough, it will Immediately rise, anc
the process of crystalization will com
mence when by the use of hoe it car
be worked into dry sugar in a very few
moments. The last run usually being ;
little sour will not stir into dry sugar
The worth of a maple tree, and espec
tally of good sugar place is such tina
every man who owns one ought to priz
it highly, and make it produce the great
est quantity of that necessity and luxu
ry-maple sugar.
EMANCIPATION.
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