Green-Mountain freeman. [volume] (Montpelier, Vt.) 1844-1884, 1873-02-19

or day at a time before 1t IS reduced 10 a
syrup, so that any impurities that 1t may
contain have a chance to become thoroughly
| stepped and incorporated with the whole,
while with the evaporator small quantity
at time is quickly converted to syrup. 1t
may be objected that We may syrup down
once every hour OF two with pans. if we
please, and thus accomplish the same result
and | know one man who does this and
makes excellent sugar, but there is only now
and then man who will take SO much ptins,
while with the evaporator the same thing is
very easily performed. Another advantage
| is, that the scum collects at the sides where
it is cooler, and it can thus better be remOv
ed. / think also that there is saving OF
fuel over most kinds of apparatus, and
knoao that it has proved thus in my own case.
Accompanying each evaporator is one OF
s. Guilds Monitor Sap Regulators" an IN
genious contrlvance designed to regulate the
flow of sap. and keep 1t constantly at the
same depth in the evaporation. Lii the depth
of sap in the reservoir were always the same,
no doubt the instrument would work per-
fectty, but the pressure is 50 much greater
when the tub is nearly full that the sap will
then be deeper in the evaporator than when
it is almost exhausted; but a little experience
will enable one SO to gauge the regulator
that he may leave hot fire and feel sure that
the little sentinel will do It's duty. There
is also with each eyaporator stralner OF
perforated tin to prevent the egress OF any
foreign substance from the reservoir, but
have found it necessary to let the sap run
through a cloth stralner as 1T entered the
reservoir, otherwise it would soon become
foul.
The success of our endeavors to make
| al of a. |
upon its management after it is reduced to
syrup. 1t is something of a question to de-
eide how thick it is best to make the syrup
before letting it cool. If it is designed %
keep it as maple honey or syrup, 1t may be
at once reduced to proper thickness, which
is so that gallon will weigh when cool
about eleven pounds, and will contain about
eight pounds of sugar. Upon cooling the
nltre and other substances will then settle,
and the syrup can be poured off pure. An
other method, and one which | am inclined
| to think is preferable, is to reduce 1t to
about six pounds of sugar to the gallon;
settle over night, then beat and skim, then
boil till thick enough, and settle again as
before. The nitre is held in solution till the
liquid will contain about eight pounds OF
sugar to the gallon, when it is precipltated
and can then often be detected in the syrup,
aud at the bottom while it is boiling, and 1t
speedily settles when taken from the fire.
This will explain why none of the grit was
obtained by settling the first ii ne, while
perhaps quite a quantity may be by the see
ond. Sometimes this substance IS scarcely
perceptlDle in the sugar, and then again 1t
will be very abundant. Why 81 much more
is found at one time than at another, am
unable TO say. 1t Is somewhat difficult IN
the preparation OF maple honey to determine
J just when it IS thick enough if too thick
1t will granulate, and it too thin it will not
keep we'll but If you get it right 1t may be
kept just as nice the year round when first
made. oy bottling, corking tightly, and put
ting 1t IN cool cellar. If we design &c
make sugar it will probably be hest to make
our syrup Just thick en0us h so that the Nitro
will be preci plated, (that is unless we think
it most profitable to sell the sugar, nltre anc
: all y then settle and strain Most would say
; strain and settle, but where an evaporatOr Il
e used, and the syrup is made as thick as
e have spoken of, have found it more con
! venient to reverse the order. | think that /
= should stand as long as over night betor
sugarlng off, but not much longer, especially
e If the weather Is warm. 1t the syrup l
e pure, no cleansing material need be used; bu
: 1t has been proved to my satisfaction tina
e the whites off eggs beaten with d tie mil
u is often beneficial in raising the scum, an
Is improving the quality of the sugar. Th
q same rule applies to sugaring off as to bol
IL ing sap. Do it quickly. If designed TO
N tub sugar it should be done so that 1t Wi
just lie upon snow, when it should be take
% from the fire and allowed to cool, stirring
u occasionally till it is nearly as cool AS 1t Ca
50 be and run, when it should be empted int
X the tub, and should not be disturbed after
Is wards. For cakes it requires to b. som
at what harder, and it should be stirred
IT small messes.
De There are many interesting questions col
70 nected with the flow OF maple sap. VIII
rs conditions of soil and atmosphere are mo
e favorable for a large run Of sap Sou
a years when everything seems right for 1t, y
al get only small "a nifty, while other yea
OIL the sap wall run at times when one Won
re almost think it impossible, and those WI
ne have given the weather Signs most attentl(
'st are often deceived. Sometimes the sap W
% run for several days without freeze, and
," other times seemingly as favorable, the Il
let will last only a few hours; but there a
certain conditions Of the atmosphere whi'
are generally considered as signs in rega
TO the flow of sap. A thorough thaw at t
We propitous TOR good sugar season. stoT
NE either of rain or snow during the seaso
tly succeeded by a freeze, is more likely to
followed by a good run of sap than 1t t
Is. freeze occurs without storm. a sky SON
~ what clouded is better generally than VIII
ch perfectly clear. A freeze from the north
me favorable, but a south wind snow dries
as the sap. The flow of sap seems to be caus
oes by alternate freezing and thawlng. IL Is I
40 the ttdlUiRg of the ground, or the trees 81
len ply that causes It, else the sap would C,
)ut tinue to run as long as the weather W
lis warm enough, till the ground was complete
not thawed This is the case with the sap
zap the birch to large extent, but not with t
the maple.
I'VE Timothy Wheeler, Esq, of Waterbu
ILL Center, Vt, in an article in the NelC FL
IND land Farmer, Oct, 9, 1869, give the lodi
ny rule for determining in advance what viii
ted the yield of maple sap which he says
his learned few years before, and had 8 ca
IN fully noticed thus far without a failure
sed - Ii the maple leaves ripen and turn yeilu
ort and the buds perfect themselves 50 that
o leaves fall off naturally, without a fro
use then there will be good flow of sap
ese following spring; but if there is hard fr
the that kills the leaves and they fall Oft p
maturely before the bud is perfected, tt
ods we NAV look out for Door Weld of ST
lese Tn other words. the flow of SAP will be ID
lost or less abundant in proportion to the ri
the ness of the tree before the :rosts of the r
va viOus autumn.
'lch The true Vermonter never loses his ia
nee for the sweet of the mamie. Though
use after years his home may be in the gr
;hes citv. or on the prairjes OF the west or
lost NAV search for wealth in the mines of
outs Pacific slope, or soiourn in foreign Ia
With yet year by year when be knows that it N
the be early spring time in the old homeste
BY his thoughts 90 back to former days, and
8 IN forgets the WEAKNESS and toll, the BIZ
The part of his early life, aud remembers