The Democratic press. [volume] (Ravenna, O. [Ohio]) 1868-1901, 1874-05-07

supply tH6Se, poplar trees not NOR
than two feet in diameter, were sc
lected and felled. Blocks about tw,
feet long were split from The sides 0
the log, and with the common axe an,
adze soon fashioned into neat, 1igh
troughs, capable of holding from fou
to five gallons. These were distribu
ted through the camp. With half o
three-q; q ter inch augers, each mapl
tree was bored, two auger holes O.
each side OF the tree, two or three fee
above the ground. Into each auge
hole was inserted an alder stspile
from which the pith had been removed
and through which the sap ran, Offer
in stream, and was caught in th,
trough below. When the trees weri
in full flow, it was necessary to empty
the troughs twice day or oftener.-
To facilitate this operation roads wer'
cut out through the camp, passable Il
low snow sledges, which are drawn
by horses or oxen. Upon the sledgei
were placed two barrels, with large
wooden tunnels. The sap-gatherel
was provided with two buckets, which
he suspended from a wooden yoke
resting upon his shoulders. When BIZ
had filed his barrels he returned tc
the camp, where they were rolled up.
on the great trough into which they
gurgled out their contents,
And now for the process of boiling
which was very simple. Upon the
wooden trammels, which / have be.
fore described, the kettles, five, six OIL
eight in number, and ranging from
ten to thirty or forty gallons in capac.
ity, beginning at one end of the boil
ing-place with the smallest, and regu-
larly increasing in size to the largest,
were suspended. All the kettles be-
ing first filled with sap, the fire was
started, and the process of evapora.
tion commemorative only care being
to keep the sap boiling, without allow
ing it to boil over. As the quantity
of sap diminished in the larger kettles,
they were filed from the smaller ones
by means of a large tin dipper attach
ed TO a long wooden handle. The
smaller kettles were then refilled with
fresh sap, which, as fast as it became
heated was supplied to the other ket-
ties. Thus, the larger kettles were
never allowed to chill, and the evapor-
atien went on in them without inter-
rnption. In process of time the con-
tents of the larger kettles were re-
duced co the desired consistency, when
they were dipped out, and the hot
syrup passed through flannel strain
er, into large covered tubs. The ket-
lies were then replenished with fresh
sap, and the boiling resumed.
And now we come to the final pro-
cess OF stirring of, as it was called
81
to granulated sugar. LII
this, as in the preceding stages, I de-
scribe the primitive method as practis-
ed at the time of which l write. "Stir-
ring Off was very delicate operation,
much care and considerable
experience-the quality of sugar pro-
1uced depending entirely on the skill
Of the operator. For this purpose a
arge and thick-bottomed kettle was
selected and thoroughly secured and
cleaned. Into this kettle the syrup
rom the tubs was poured. A quanti-
y of milk, into which the whites of
several eggs had been beaten, or when
t could be obtained, gill or two of
resh bullock's blood was poured in
md thoroughly incorporated with the
iyrup. Thus prepared, the kettle was
placed over a slow fire, and its con-
ents permitted gradually to come to
degree of heat just below the boil
when thick scum, con-
aiming every particle of sediment and
III foreign matter, formed on the top.
This being carefully removed with
kimmer, the hot syrup became per-
ectly clear and transparent, when it
vas permitted to come to boil. The
polling then continued slowly, the
,1ly care being to keep the fame
rom rising against and heating the
i'm of the katie, or the fire from be-
coming so hot as to cause the contents
o boil over. AS the evaporation
vent on, and the syrup approached
he granulating- point, the closest
became necessary. AS
lot quite enough boiling would rem
Ter the sugar dark and soggy, so the
east too much boiling would scorch
t, or make it dry and inferior. Now
vas the critical moment, and the ex-
sugar-boiler piled his tests
'apidly. Cups of cold water were
1ept in readiness, into which he trail
ID round and round thin thread of
he boiling mass from his stirring
tick, then, thrusting his fingers into
he cup, he seized the waxy coil with
sudden pressure. II it yielded SOFT
y to his touch, the sugar was not yet
lone, and he made another test in the
ame way, and so on until the waxen
bread broke short and crisp between
lis fingers, when the kettle was in
tantly removed from the fire. AS the
lot mass began to cool around the
Iides of the kettle, the crystalization
gradually extending over
he surface, and then through the en-
ire mass, as it was kept constantly in
notion by a vigorous use of the STIR
'ing-stick, until, in skort time, what
vas but few minutes before foam
ng cauldron of golden saccharine be-
;ame kettle full of bright, grannlat-
ID sugar,
1t is during this transition state,
ust before the granulation conmen-
,es, that maple-sugar is so delieiously
lalatable. After granulation aud
while lukewarm, it is less tempting
O the palate, and very little of it salts
les the appetite.
Thus l have given full and partic-
liar description of the method of
making Inaple-suSaf mail century
lgo and now l will relate an Incl
lent that occurred at the time of my
ast visit to the sugar-camps of the
Valley.
In the care of n hired mau, a young
German by the uame of Muttinger, in
whom my mother placed every conf
Ience, had been permitten to go to
he camp, to remain till the close of the
eason, which was nearly spent. The
lamp was worked by three young
men, including Multinger, under the
direction of my father, who paid it
requent visits, bus rarely remained
n camp overnight. l staid in camp
iome two weeks, all of which time,
intil the last night, was TO me one un-
Interrupted experience of enjoyment.
was favorite with the young men,
with Mr.. Muttinger, who
allowed me the largest liberty, and
lid everything in his power 10 make
ny time pas happily. He permitted
ne to ride on the sledge with HIM
when he went to gather sap, showed
nc how to broil bacon on the end of
itick, and how TO bake hoe-cakes; let
ne eat as much sugar as could, made