Vermont farmer. [volume] (Newport, Orleans County, Vt.) 1870-1877, 1875-03-26

Many think they get as much sap from 4
quarter-inch hole as from halEinch hole
by cutting of the same number Of grains.
The Post spout has one advantage over
others, saving the nail. In your last paper
Mr.. Foster is said to prefer wooden tubs To
tin. prefer tin. Wby2 Because no sour
can penetrate it as it will wood. They are
easily gathered, clcansed, packed, and dura-
BILE if taken proper care Of.
How much Of our sap is damaged one To
five cents or more per pound by rain, and
we often have to turn it out II is enough
to pay for covers every year.
My camp is on a siding place with a
bank wall sufficient in height for a cement
cistern placed in the bank, above the level Of
the pans. 1t holds about 800 pals Of sap
l claim the advantages Of a cement cisterr
are, IL costs less than holders, warm sap put il
becomes cold like we'll water in about au
hour it is like the tin buckets, sourness can
not penetrate as it will 10 wood. One OF
two pailfuls Of hot water, and broom, takes
of all sour at once, and l apply this often
1t has box in the top, like house cisterns
with wire sieving placed in for straining the
sap. A one-inch lead pipe leads from the
bottom of the cistern out over the pans.
My hauler holds about 80 pals Of sap
There is half-inch rubber hose fastened in
a hole near the bottom with ring wedge.
The other end is hitched at the top with q
snap hook, higher than the hauler, to pre-,
vent waste. To empty the hauler let the
hose down into the box Of the cistcrn, where
it is strained without drop of waste. All
large faucets with trough, that have seen
waste. Instead of cover in the hauer a,
spoken of March 9th in the FARMER, have
q round or square hole with tunnel shaped
tube to fit the hole. The tunnel should bC
IL or IA inches long, II inches across the
bottom, setting inches above the haulel
head, and open at both ends. Fasten II
down to the head by hasps, aud there will
be 10 slOp, and it is always open to turn in
Apply selEacting faucet to each pau
(these cost 75 cents each).
l think we can boil much larger amount
Of sap in the same time. The writer of tn
article in your paper of March 5, claims tn
advantage of good evaporator is by tn
small amount of sap over the fire at time
l agree with him. Set your regulator so Al
to have the sap as shallow as possible anc
not burn, and you will boil much faster thai
to ill three or six inches deep, and then boi
down.
What is the best kind Of pan? One tha
boils the most sap with the least fuel, an
makes the whitest sugar. l think the par
that has the largest amount of heating sur
face aud requires the least quantity Of sa
will range ahead in the saving Of fuel. Tha
is why heaters have come into general us,
Nothing stands ahead Of them as they re
quire no extra wood. use pan and heat
er combined. 1 would not exchange for any
thing l have seen in use yet. l use th
common pan for siruping down. have au
other arch and small pan for sugAring Of
with crane that will raise the pan perfect
ly level two feet from the arch, if desired
When batch is nearly done, raise the pa
a few inches, according to your fire, and tn
cold air passes under the pan over the arch
which prevents all burning, and it can b
turned around and let down at leisure.
How shall we make the whitest sugar,
a question for all to answer. The evapora
tor claims to do this by passing it throug
to sirup so quick. l admit it, 1t is on
great point. think if other pans ar
rightly managed they are equally as goo
for making white sugar. Draw the sa
from the cistern into the greatest boiling aF
paratus you can find, with self-acting fau
cet Then draw it from that to a commo
pan setting few inches lower, with a sell
acting faucet, aud you will have all til
sweet in the last pan. Sirup down three O
four times every day, and you will gain tn
improvements Of an evaporator. One grea
poiLt is to guard against souring Seal
your holders, and wash your pans often. |
the FARMER, March 9th, the writer say
The practice of stirring to make it white
a poor one" | cannot agree with hin
What sells the best is the whitest. For DR.
sugar, turn out when done into hard WOO
tray, and with hoe work, the harder tn
better, on 30 lbs, except a few moments q
the time Of graining; l mean when take
of at the right stage. The more you wor
it the whittier it will be. Tub sugar is don
when it commences to grain in a spool
Take of and stir in the pan with hoe {
fast as you can until it all grains. Turn il
to tin pals with covers, not exceeding ten {
twenty pounds, in time to run smooth in Ii
pail, and you have it all grained, soft an
white, and will suit the market l will n,
take room to describe caking sugar. l hay
seen several patents for running cakes.
object against all that do not bring the tC
of every cake to the air to cool as quick
possible. The quicker you cool cakes Il
winter they will be, use twelve-quart I
pals for settling sirup. strain hot, al
when cold small settling tubs which co
quick are better than large tubs, is my vie
West Burke, March, 1875. Il. w.
For the VERMONT FARMER