The Lake County star. [volume] (Chase, Mich.) 1873-current, 1875-03-25
FARM AND HOUSEHOLD.

MAPLE SUGAR MAMMOTH the New
England Homestead we find reported the
discussion of the method of
manufacturing Maple Sugar" by the Deer
field Valley Farmers Institute: ID.
Canedy, of Heath, stated that the soil
where the sugar maple grows, in his opin-
ion makes a vast deal of difference in the
quality of the sap and sugar. The most
important point TO be observed in max
ing sugar is cleanliness, perfect cleanli-
ness. He set two hundred and thirty
tubs, last season, to his one hundred and
sixty trees, and made one thousand six
hundred pounds of sugar. BOres the holes
one to one and half inches, and leaves
all the chips in the hole to prevent it
from drying up and would gather the
sap as soon as possible after 1t runs, and
boil it to sugar without ever letting 1t
cool, as in this way he gets the whitest and
best sugar. Uses the common pan and
heats, preferring them to the evaporator,
and uses sweet milk to cleanse the sirup
before boiling to sugar.
Daniel Gale claimed maple to be the
best of sugar, and has been engaged in
its manufacture nearly all his lifetime;
has been experimenting the last two sea-
sons on one instead of two spouts to a tree
and is satisfied one is the best. Sets one
hundred small trees, and uses the galvan-
lied iron spouts, and prefers them to
wood, as the trees will run more sap than
where wood is used. Boils his sap as
soon as possible after it runs, in an
evaporation, with the patent regulator
and cakes the sugar into five pound
cakes, and when they are cool turns them
over to dry stirring sugar when it is
cooling makes it whittier but destroys the
grain, or crystals Iron spouts cost three
dollars and fifty cents per hundred, and
should be driven in carefully and per-
fectly tight.
L. Field said he used tin buckets and
prefers them to wood, as they can be more
easily kept clean.
f. NJ. Smith, of auckland, thinks he
can get more sap from tree by tapping
Just above where large root springs OIL,
and puts in two spouts seme distance
apart. Agreed with the other speakers
that the sooner sap is boiled after 1T runs
the better, and never saw any cleansed OF
strained so clean that there would be nc
sediment at the bottom of the pan.
He cleanses his sirup with eggs at the
rate of two eggs to forty or fifty pounds
of sugar. The best, and largest quantity
of sugar, in his opinion, is made from
, trees growing on an eastern slope
Thorough cleanliness isindispensable, ant
the pan or evaporation can best be cleanset
with piece of coarse sandpaper. Woul'
bore the trees an inch and halfdeep, ant
, put two spouts to tree, but Mr.. Gal
, said this is too deep and would use onl.
! one spout, except in large trees, ant
would tap these on opposite sides.
ID. Canedy said he did not like to lie
: the sirup cool and settle, for the oltene
Y it cools the darker 1t will be. Has a
| orchard on western slope that make
t ten pounds of sugar to a barrel of sap
t and The best sugar is from the firs
n run for the last of the season; it is fror
sap Just from the ground, and is darke
f colored. Finds it to take from one-ha
a to three-fourths of cord of wood to DO
n down one hundred pounds ofsugar.
8 ID. Gale gets an average of four pounc
G of sugar to tree, and finds it take
e nearly as much wood to boil a pan that
g six feet long as one that is twelve. III
d greatest trouble is from dark sedimer
It that burns on to the bottom of the pa
IS forming hard coating that colors I'll
e sugar and needs to be secured oil ofte
,, with sandpaper.
It S. Ward said he found it necessary
IS have a good draft to his chimney to ket
n up good fire, so as to boil rapidly, forl
il agreed with the others that to make goo
,r sugar it must be boiled as soon as pos:
y BILE after it has run from the tree, al
,r sugar it before it ever cools. Trees tn
rs are thrifty, and the wood is white to Il
- heart of the tree, will make the white
sugar. Cleanliness is necessary, in eve
particular, but he does not believe
putting in either milk or eggs to clean
le the strip as he has always had poor su
of cess when he used it. When the sir'
We is impure, why add another impurity
be cleanse it?
IN l.. Richmond agreed with the 9th
speakers that cleanliness is the prnciT
n. thing necessary to make good sugar, t
ne same as to make good butter.
d j. johnson spoke of the manner
m, cleansing cane sugar by using beef bloc
,e. and filtering it through bone black,
en- charred ones, and of the older way of {
10 ing it with clay, suggested that the se
les ment, that nearly all complained Of ii
w. burns on the bottom of the pan q
mt colors the sugar dark, is lime, or so
ne other mineral, held in the solution
I'd the sap, that only chemical analysis
determine.
M d. Gale prefers trees that grow OF
,b- dry soil to make the whitest sugar, VIII
Mt, E. M. Smith prefers those that grow o.
~, gravelly soil near clear running sire
Nv of water. Said he had made sc,
on hundred and fifty pounds from one HI
ng dred tubs.
L. f. Cooley thinks the difference
tol the color of the sugar is owing to
Ter color of the wood. Old trees with d'
me wood will make dark sugar, while you
,on trees with clear white wood will m;
he whittier sugar Prefers to put but
spout in a tree, and the best of the sill
ted rises to the top of the kettle or pan wi
The boiling.
on A SKILFUL WooDMAN.-A reti
the merchant having taken to farming,
dered Teuton whom he had hired, t.
ing into the woods and cut and trim SC
cry trees for firewood. In the afternoon
ing strolled into the woods to see how he
,as- getting OH, and found him - the
OF Tree udCklHB away ~ viz nm oo'
uc- "Ah," said the merchant, is that
Dti- way you cut frewoodT
of dYaw, in mein countree," replied
ain laborer.
wn "Indeed," now replied the amat
,se- farmer, some Ounce or other told
ave that the tree must be cut down first,
this is Of course the proper plan,
then limbs can grow again and the tt
.U~| are not hurt"
nan. The Irishman, who being sent into
me orchard to trim it, would not have sui
he this man, for, being asked ifhe had IL
, or all trimmed, he replied -" Fax,
son but I've cutted them all down, an III
at afther thrimmin' them aisy the MORO
,so Coop RANGE AND PLENTY OF WAT
Of Il have for many years been pou
ON fancier, and for few years have bred