The interior journal. [volume] (Stanford, Ky.) 1872-1881, 1875-02-26
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following discussion Of "thc method o.
manufacturing Maple Sugar" by the Deer
field Valley Farmers Institute, ID
Cancdy, Of Heath, stated that the coil
where the sugar maple grows, In his opin
ion makes vast deal II difference In Oh,
quality Of the sap and sugar. The mos,
important point 10 be observed In max
ing sugar is cleanliness. perfect cleanli
nes> lie set two hundred and thirt,
tubs, last season, to his one hundred and
sixty trccs and made one thousand sis
hundred pounds Of sugar. Borcs the holc'
one to one and half inches, and leaves
all the chips in the hole to prevent |,
from drying up; and would gather the
sap as soon as possible after IL runs, and
boil IL to sugar without ever letting II
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 strip
before boiling 10 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 oftwo 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 il runs In an
evaporator, with the patent regulator
and cakes the sugar into i've pound
cakes, and when they are cool turns them
over to dry; stirring sugar when It is
cooling makes II whittier but destroys the
grain, or crystals Iron spoutscost three
dollars and fifty cents per hundred, and
should be driven in carefully and per
fectly tight.
+. Field said he used tin buckets and
prefers them to wood, as they can be more
easily kept clean.
+. NJ. Smith, Of auckland, thinks he
can get more sap from tree by tapping
just above where large root springs Of,
and puts in two spouts seine distance
apart. Agreed with the other speakers
that the sooner sap is boiled after 1t runs
the better, and never saw any cleansed or
strained 50 clean that there would be no
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, and
the pan or evaporator can best be cleanscd
with piece Of coarse sandpaper. Would
bore the trees an inch and halfdeep, and
put two spouts to tree, but Mr.. Gale
said this is too deep and would use only
one spout, except in large trees, and
would tap these on opposite sides.
ID. Canedy said he did not like TO let
the syrup cool and settle, for the oftener
it cools the darker 1t will he. Has an
orchard on western slope that makes
ten pounds Of sugar to a barrel Of sap;
and the best sugar Is from the first
run fer the last of the season; 1t is from
sap just from the ground, and Is darker
Finds it to take from one-half
to three-fourths Of cord Of wood to boil
down one hundred pounds ofsugar.
ID. Gale gets an average OF four pounds
Of sugar TO a tree ana mas u taxes
nearly as much wood 10 Doll pan that u
SIX iee' iohg as one 'ha' Is 'Wei'e. MS
greatest trouble Is from dark sediment
that burns on TO the bottom oil tue PAN
forming hard coating that coiors the
sugar and needs TO be secured on often
with sandpaPer. ..
>. ward 'aid he found II necessary 10
nave a good drait TO his chimney 10 keep
up a good hre, so as to boil rapidly forhe
agreed with the Others that to make good
'ugar II must be boiled as soon as posi-
Die after u mas run from tne Tree ana
ugar II before IL ever coois' Trees that
ire thrifty, ana the wood rs white 70 the
leart OF the tree VIII make the whi'est
ugar' Cleanliness IS necessary IN every
but he does not believe In
'utting In either mix or eggs 10 cleanse
he siruP as he has always had poor sue
ess when he used II. When the sirup
impure, why aua a'o'nei 'mPu'''! !"
ieAnse IL
Ia Richmond agreed with the other
Peakers that cleanliness is the principal
ming necessary To make good sugar. 'he
anne as 10 make good butter
j. johnson spoke OF the manner OF
ieansing cane sugar by using oeei oiood'
no hltering IL through Done biack, or
haired ones, ana oil the older way OF 90
ng 1t with clay, suggested that the sedi-
nent, that nearly all complained OF, that
'urns on the bottom OF the pan and
olors the sugar dark, Is lime, or some
Their mineral, held In the solution OF