The Republican journal., 1881-03-17
Maple Sugar Making.

The season for maple sugar making
viii soon be upon us, and those who have
the facilities for manufacturing this tooth
some and wholesome sweet should be
getting things in readiness in order to
secure the largest possible amount. All
the indications point to a good season,
and we shall be very much surprised if it
is not so. The continuous cold weather
during the latter part of Autumn and the
first half of Winter, has always deem re
garded as favorable to a large flow of sap
in the Spring. When Winter weather
comes on early in November and contin-
ues for few days followed by warm,
Nplng-Gke spell, It's is sometimes the
case the buds begin to swell indicating
that the yegetatiye functions have pre-
maturely awakened and a portion Of the
sap OF the tree passes into the form of
glucose and is lost to the maker of crystal
lied sugar.
Maple sugar and syrup are great luXu-
Tres which no farmer who has sugar
orchard can afford to be without Besides
ii can be made a source of profit. The
season comes when the demand for farm
work is light, and the product of sugar
making always brings good price. 1t
IS wholesome sugar, but no more so
aan that from cane, provided the latter
pune, but as now found III the markets
II rarely is pure. It is adulterated with
-lucOsc, and then powdered with terra
alba, a white earth which is also used for
Tire adultcration OF cream Of tartar We
have recently purchased several samples
Y, -ranulated sugar, having decided blue
nt- and when dissolved the same tint is
uparted to watcr. Such sugar has been
oloIed with ultra marine, a pigment com
u.sgd OF various mineral substances, and
dome to cover up some defect in the
sugar Maple sugar, though not abso-
1Ieiy pure, contains nothing that is
armul, and good maple syrup has de
.ous flavor that is possessed by no
.Her.
}Jt to insure the best results care and
ntion to all the conditions are reqUir-
cleanliness is the first requisite, As
season advances and the weather be-
IS warmer, the vessels, if neglected.
N soon become soul and the product
H he spoiled, Washing the vessel in a
.Lon 0f common soda OF in weak I've
. destroy the acid and this should he
.iea[ed as often as Is necessary to keep
.4eu sweet. 'Ihe evaporation should he
lp.d and tAr boiling continuous, but not
.0ng proTacted. Ii the same syrup is
heid too long at a boiling heat the sugar
S converted into glucose. After passing
l.m the cooperating kettles, the syrup
lIId De allowed to settle, which will
-3liy take from eight to twelve hours.
-.a clay rubbed up and mixed in
laIt of sap Will accelerate the process of
a,tdnG. The syrup should then be drawn
and defeated bYmeanS of the white of
r--S ur Of milk, which will carry down
my remaining impurities, If very white
tIrle is desired. lime may be used for
3etccatng purposes: this unites with the
vegetable acids in the syrup and forms
nsoluble compound which settles at
lie bottom.
There are several kinds OF evaporators
IN use which generally work well: an
r.aporator that works well in the manu-
rltture of syrup from sorghum, will do
equally well in the manufacture OF maple
sweets. Cooks ranks among the best.
VI hen in Vermont last year we saw one
manufactured at Bellows Falls, which
seemed TO bc all that could be desired.
Mr.. Warren Fessenden of Green River is
-It agent ana Will give all desired llfOr-
nation. In boiling down the syrup into
I-ar the heat should be slow and steady,
Otherwise the product will be scorched
aad thereby spoiled. These few sugges-
-eus embody most of the modern I'M
n,o}ements in maple ar-making, but
.Jh all these modern appliances. We
Goubt il there Is Is much erj0yment in
lie Business as by the primitive methods
If our boyhood, Wien sap was evaporated
the use Of kettles suspended over
Vi fire built between two huge logs:
Hlea we camped on the ground and OBJ
tt1ed our rest Oh a bed OF fragrant ever
-rten b0ughs, after having watched over
u.-ug sap and told stories until far into
tar night There was much hard work
nnected with It then. much more than
aoW, but the sugar season was also one
f great ENJOYMENT.