The Manitowoc tribune. [volume] (Manitowoc, Wis.) 1866-1878, 1875-03-25
MAPLE SUGAR MAKING,


In the New England Homestead, We
find reported the following discussion
of s'The Best Method of Manufacturing
Maple Sugar." by the Deerfeld Valley
Farmers Institute: d. Canedy, of Heath.
stated that the soil where the sugar maple
grows. in his opinion, makes @ vast deal
of difference In the quality of the sap
and sugar. The most important point
to be observed il making sugar is clean
Illness, perfect cleanliness. He set $50
tubs last season to his 100 trees, and
made LOGO 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 it runs,
and boil it to sugar without ever letting
| 1t cool, and IN this way he gets the
wh1test and best sugar. Uses the COM
mon pan and heats, preferring them to
| the evaporation, and uses sweet milk to
cleanse the syrup before boiling to sugar.
| Danies Gale claimed maple to be the
best of sugar, and has been engaged in
! its manufacture all his lifetime has
| been experimenting the last two seasons
on one instead of two spouts to a tree,
and is satisfied that one is the best
| Sets 100 small trees, and uses the gal
vanlzed 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 fve-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 crystal. Iron spouts cost
So. SO per hundred, and should be driven
in carefully and perfectly tight. E. III.
Smith, of auckland, thinks he can get
more sap from the tree by tapping just
above where large root prongs off, and
puts In two spouts some distance apart
Agreed with the other speakers that the
| sooner the sap is boiled after it runs the
| better, and never saw any cleansed Or
/ strained SO clean that there would be no
sediment at the bottom of the pan. He
cleanses his syrup with eggs at the rate
of two eggs to forty or fifty pounds of
sugar. The best, and largest quantity of
sugar, IN isopinion, is made from trees
| growing on an eastern slope. Through
cleanliness is indispensable, and the pan
or evaporation can best be cleaned with
piece of coarse sand paper. Would bore
the trees an inch and half deep, 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. Caneby said he did not like to let
the syrup cool and settle, for the oftener
it cools the darker it will be. Has an
orchard on a western slope that makes
ten pounds of sugar to a barrel of sap
| nd hn
for the last of the season it is from sap
just from the ground, and is darker col
ored. Finds it takes from one-half to
three-fourths of cord Of wood to boil
down 100 pounds Of sugar. D. Gale
gets an average OF four pounds of sugar
to tree, and finds it takes nearly as
much wood to boil a pan that is six feet
long as one that is twelve. His greatest
trouble is from dark sediment that
burns on to the bottom of the pan,
forming hard coating that colors the
sugar and needs to be secured off often
with sandpaper. S. Ward said he found
1t necessary to have good draft to his
chimney to keep up a good fire, SO as to
boil rapidly, for he agreed with the
others that to make good sugar it must
be boiled as soon as possible after it has
run from the tree, and sugar it before it
| ever cools. Trees that are thrifty, and
the wood is white to the heart of the
tree, will make the whitest sugar Clean
hness Is necessary III every particular,
but he does not believe in putting in
either milk or eggs to cleanse the syrup,
as he had always poor success when he
used it. When the syrup is impure why
add another impurity to cleanse it =? l..
Richmond agreed with the other speak
ers that cleanliness is the principal thing
necessary to make good sugar, the same
at to make good butter. J. johnson
spoke Of his manner In cleansing cane
sugar by using beef blood, and filtering
it through bone black, or charred bones,
and of the older way of doing it with
clay, suggested that the sediment, that
nearly al complained of, that burns on
the bottom of the pan and colors the
sugar dark, IS lime, or some other min
eral held in the solution of the sap. that
only chemical analysis can determine.
ID. Gale prefers trees that grows on a
dry soil to make the whitest sugar, while
Z. III. Smith prefers those that grow on
gravelly soil near clear running stream
of water. Said he had made $50 pounds
from 100 tubs. E. E. Cooley thinks the
difference in the color of the sugar is
owing to the color of the wood. Old
trees with dark wood will make dark
sugar, while young trees with clear white
wood Will make whittier sugar. Prefers
to put but one spout in tree, and the
best OF the syrup raises to the top of the
kettle or pan while boiling
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AN TNGRNJoTrC DEvTCrE A oopi11ory-