Vermont watchman and State journal. [volume] (Montpelier, Vt.) 1836-1883, 1876-01-12

be an easy matter TO increase the quantity twenty
five per cent annually and improve the quality
two cents per pound; thus, not only making her
the dgst state but adding largely to our income
In order 10 succeed In any branch Of business, we
must take an interest in it, and strive TO make all
the improvement possible: and most certainly this
holds true Of sugar making
Neatness and care in all the details cannot be
dispensed with; keep all the storage and drawing
tubs well painted inside and out | have bu. little
choice between tin aud well-painted cedar tubs
all things considered, perhaps, would take tin ]
iso two kinds Of spouts; round tin, which drives
Just outside the incision, and fiat tin. A three
eighths bit is large enough to bore with: never
use wedse-shapcd nails, as they check and injure
the tree ross the bark lightly and smoothly with
a sharp Ratchet or axe. Keep the storage tubs
under cover that the sap may I've exposed to the
sun as little rs possible gather often. and convert
Il into sugar as soon ~ settled,
The sugar house should be large enough for
storage tubs, boiling apparatus, wood and there
should be clean, cool room, for syrup aud sugar
also a partition between the storage tubs and
arch separate arch for sugaring OF, is an alb
solute necessity For boiling Cory's evaporation
is the best thing | ever used ii works on the
right principle, is easy to manage, makes better
sugar, aud saves at least one-third Of tho wood
The arch should rest ON good foundation, that
the eyapomior may be kept as nearly level as
possible. The sap should run through coarse
Straner into the feeder and from there to the
evaporation through fine one.
Within two hours after starting your fire, draw
of syrup; after that once in thirty minutes; turn
into lin clns when iaitly cooled and settled drain
of, stms through flannel aud sugar of in small
patches as rapidly as possible Let it cool in the
pau stirring a very little, and when just right, it
will turn out without adheriug to the pan but little
The longer you are sugaring of, the darker will
be your sugar hence, in common pan would
put syrup enough for forty or fifty pounds Of SUI
gar, build FIRE enough at the start and in thirty
or forty minutes it will be ready to take,AG- :.
nine times out Of ten, without using ladarJsl
sweet cream. 1t il better To clean the pan after
each batch the rinsngs Of the pan and settings
should he boiled By themselves, or made into vine
gar. When boiling continually, the substance
called nitre, which collects In the back end Of the
eyapoTt1r, should be removed every thry-.
hours or the sugar will be injured thereby. Clean
the holders aud drawing tubs often. aud when the
tubs begin to be sour, il will pay vel to rinse
them out
The wood need not be sound, or of the best
quality, but it must be dry Il possible before
leaving the sugar yard, get your wood for the
next spring il not, make il the first business after
springs work. bnt never wait until late fall or
winter How often we hear the remark, " It does
not pay TO sugar, when ] can buy for six or seven
cents pound" It pays M to sugar. and gener-
ally pays the best when AIN ready to commence
as rs the sap begins 10 run; for one pound of
the first il worth two or three NJ the last In the
| spring Of 1862, while many were waiting for the
line storm, and what else | cannot say, | tapped
one thousand trees, and in a few days had one
thousand pounds Of nice sugar sent it to Mont
peer and received ten cents pound in cash, the
highest price paid for maple sugar up to that time
| Well, the line storm forgot to come; therefore
many did not sugar that spring
Last spring | 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.
aud for the last four or five years it has averaged
me about thirteen cents per pound
Again will say, 10 be successful as a sugar
maker be ready in season, have all the necessary
apparatus in perfect order. We are told by those
skilled In butter making, that when the cream is
| in just the right STAGE it must be taken off to
make good article Of butter; but at the same
time they will gather their sap when they happen
| to think Of it-perhaps once or twice a week
| Again, that the cream must not be kept too long
before churnlng; but they keep their syrup until
the run is over, or sugaring done. How inconsst-
ent after such poor management to complain
that sugaring does not pay.
| III wish To ureSerVp oar sugar orrharda our