The Grange advance. [volume] (Red Wing, Minn.) 1873-1877, 1876-02-16

alton of their substance can be noticed.
and while the appetite ana chewing fac.
ulties of the animal do not appear d.
minished no interference will be neces-
sary.
4 VERMONTER on SUGAR MAKING.
Some farmers annually make several
hundred pounds Of excellent sugar besides
molasses, and at very trifling expense.
From an essay on sugar making by S.
H. Foster Of Calais, read before the Yer.
mont State Board of Agriculture we take
the following:
I have but little choice between tin and
we'll painted cedar tubs: all things con.
sidered, perhaps, would take tin. I used
two kind of spouts; round tin which
drives just outside the incision, and fat
tin. A three.eights bit is large enough to
bore with never use wedged shape nails,
as they check and iniure the tree ross
the bark lightly and smoothly with =
sharp Ratchet or Ak. Keep the storage
tubs under cover, that the sap may be ex.
posed to the sun as little as possible ;
gather often, and convert it into sugar as
soon As settled. The sugar house should
be large enough for storage tubs. boiling
apparatus, wood; and there should be =
clean, cool room for syrup and sugar;
also partition between the storage tubs
and arch. A seperate ach for sugaring
of, is an absolute necessity. For boiling,
Cory's evaporator is the best thing ev.
er used; it works on the right princi pie.
is easy to manage, makes better sugar,
and saves at least one-third of the wood.
The arch should rest on q cool founda-
ton, that the evaporation may be kept as
nearly level as possible. The sap should
run through coarse straine1 into the
feeder, ana from there to the evaporator
througha fine one. Within two hours
after starting your fire, draw off syrup !;
after that. once in thirty minutes; turn
it INFO tin cans; when fairly cooled and
settled, drain off, strain through flannel,
and sugar off in small patches as rapidly
as possible. Let it cool in the pan, stir
ring a very little, and when just right,
it will turn out without adhering to the
pan but little.
The longer you arc sugaring off, the
darker will be your sugar; hence, in a
common pan would put syrup enough for
forty or fifty pounds of sugar, build fire
enough at the start, and in thirty or for
ty minutes it will be ready to take off,
nine times out Of ten, without using ladlc
or sweet cream. 1t is better to clean the
pan after each batch; the rinsings of the
pan and settings should be boiled by
themselves, or made into vinegar.
When boiling continually, the sub
stance called nltre, which collects in the
back end of the evaporation, should be re-.
moved every thirty.six hours, or the Sill.
gar will be injured thereby. Clean the
holders and drawing tubs often. and when
the tubs begin to be sour, it will pay we'll
to rinse them out. The wood need not
be sound. or Of the best quality, but it
must be dry. If possible, before leaving
the sugar yard, get your wood for the
next spring ifnot, make it the first bust
ness after springs work but never wait
until late fall or winter.
How often we hear the remark, ut
does not pay to sugar, when I can buy
for six or seven cents pound 1t
pays me to sugar, and generally pays the
best when I am ready to commence as
soon as the sap begins to run: for one
pound of the first is worth three of the
last. In the spring of 1862, while many
were waiting for the line storm, and what
else cannot say, I tapped one thous.
and trees, and in few days had one
thousand pounds Of nice sugar sent it
to Montpelier, and received ten cents a
pound in cash, the hig CHEST price paid for
sugar up to that time. Well, the line
storm forgot to come therefore many did
not make sugar that spring. Last spring
I tapped one thousand trees and made four
thousand three hundred pounds; the
spring before, made six thousand eight
hundred pounds, from one thousand
three hundred trees, and for the last
four or FIVE years it has averaged me
about thirteen cents per pound.
tsFacts are stubborn ThinEs.,,