Vermont farmer. [volume] (Newport, Orleans County, Vt.) 1870-1877, 1873-03-07

the escape ofsap, aud also excludes water
from rain and melting snow which frequently
runs down on the tin, and would color the
sap and spoil its ine flavor If il got into the
bucket. The aperture for the escape Of the
sap is such as TO exclude tho air, which
would dry up the pores and stop the flow.
There is hook attached to hang the bucket
on. My own experience and that of my
neighbors who use these spouts demonstrates
that the sap starts earlier in the morning and
runs faster and continues longer in the sea-
son than with any wood spouts, while the
hole does not dry up and require to be ream-
ed out as with tin spouts, which are the next
best thing TIE tin spouts are apt to cut
the bark or to ct imperfectly, causing leak.
age, and the wood spouts plug up the pores.
The nails, which iujure the grain Of the tree,
break off and spill the sap, aud often stick in
the tree so they cannot be drawn, are super.
seded.
1t is important that tho tapping should be
done by skillful hand, that the tree be not
injured bv too deep boring or otherwise.
The sap flows close to the bark and hole an
inch deep is sufficient.
The COMMON sense" bucket, contrivcd
by the same inventor. is of tin, conical, in
dented on one side to fit the tree 30 that it
retains itS upright position, and has tin GOV,
er which is attached to the top Of the spout,
effectually excluding rain, snow and falling
bark, leaves, dirt and insects. The entrance
Of either of these foreign substances affects
the favor of the product. The cover is not
attached to the bucket so does not interfere
with gathering.
A half inch hole. an inch deep, soon heals
over, and causes but little injury to the tree.
The sap should be gathered frequently and
boiled Immediately. Fermentation begins
very soon. if not instantly on the sap leaving
the tree, although it may not be at once per-
ceptible to the casual observer. 1t is certain
that the delicious maple flavor, so agreeable
to the palate is best preserved by a speedy
removal of the water by evaporation.
There are several devices for evaporating'
The best in use is the Cory Evaporator. 1t
is Of galvanized iron, with lodges or grooves
in the bottom, which give double the heating
surface, aud cause a current from side tC
side as the sap flows from end to end A
monitor gauge regulates the flow and depth
of sap, and faucet draws of the syrup AZ
fast as it is thick enough. The injury to the
favor and color, which is caused by keeping
the syrup over the fire hour after hour, is oil
avoided, as it Is reduced to syrup aud drawn
of in half an hour. The evaporation is SO
rapid that holders for storing are unnecessary
l have no difficulty in evaporsting barrel Of
33 gallons an hour in seven-foot evaporator
One Of twelve feet will take care of it as fast
as produced by very large sugar lot.
A gutta perchs pipe from the gathering
tub to the evaporator saves all lifting and
storing. Felt strainers are used for remov.
ing lime and notes from the syrup. By the
use Of such apparatus as above described,
make syrup which 6nds ready market in
our village at 81 a gallon equivalent to q
cents a pound for sugar. Every thing
should be in readiness to tap the trees at II
moments notice. The 6rst run is the
best. In the spring of 1871 the sugar sea
son was nearly over before many farmers
were ready.
am a farmer, aud have no interest in tn,
introduction of any sugar-making fixtures. =
q. HORACE HUBBARD, in Rural NsiO Yorker