Green-Mountain freeman. [volume] (Montpelier, Vt.) 1844-1884, 1882-04-19
Maple Sugar..


has SO long stood the test OF all adverse
criticisms and which. at the present time.
are receiving a fresh impetus from the
large number of noted trotters which
trace their descent from this breed. Again |
il is noted for its Merino sheep, which
have not only national but worldwide |
celebrity; aud lastly, though not least, it |
is dcservedly celebrated for its maple |
sugar. Although classed among the
smallest of the states. yet Vermont
exceeds any of the others in tho produc-
ton of this toothsomc, yet withal neces-
sary article.
The manufacture of maple sugar and
syrup in this state forms an important
| Industry, and is an essential adjunct to the
incomes Of many of our farmers.
| The sugar season, coming as il does at
the end Of winter. and before spring COM
mences, enables tho farmer TO devote his
attention to it while he Is waiting for the
ground to become sufficiently thawed and
settled for springs work. and occupies a
period during which but little other neces-
sary farm work can DO pursued. Conse.
qucntly, TO tho average farmer the actual
cost of the sugar which he produces is but
small part of its value. Nor is it
strange that farm with a good sugar
orchard is held at higher price than are
neighboring ones without any, but other
wise of much greater value.
In order to see the great Importance OF
our sugar manufacture we have only to
compare it with the other products Of our
farms to SEQ that its annual value is one
fifth that of our butter. 1t is equal to
nearly onc-half of our potato crop, double
the value of our wheat, two thirds that of
our corn crop and one and II ha!f.times
our wool. In fact, we produce nearly
one-third of all that is made In the United
States.
Now an increase CT only a few cents
per pound in this large amount would be
nearly all clear profit TO our farmers. And
in this article shall attempt to show how
first. class sugar and syrup may be produced
and presume that in some of the things
[ may have to say in regard TO this sub
icct there may DO some here who may
disagree with me, and if there should be
any such hope we shall hear from them
: and get the benefit of their views.
As in dairying, SO in sugar making. the
greatest degree of cleanliness is essential
to the manufacture Of iirst-class article.
To this point none think will take excep
/ tons. Furthermore, for tho past few
years the markets have been overstocked
with second and third class sugar and
syrup. Hence, TO all who would find q
ready market and receive the top price il
, is a requisite that they produce No.
article.
We arc aware that there are some sugar
orchards so situated that the sugar made
, therefrom will not be as nice as that made
! from others moro favorably situated, but
that fact should only be a greater incentive
to the owners to re double their efforts to
! remedy ESQ far rs they may be ablc) what
nature has seemed 10 render impractica-
+ BILE. The best sugar ought 10 be made
from orchards situated on high. dry land
and from which all kinds of wood, save
, the maple, has been cut, for the sweetness
of the sap in large degree depends
, upon this.
Great progress has been made in this
.. department of agriculture during the last
three score years, and presume there are
some hero to-day who remember how in
their younger days trees wero tapped with
, an AK, the sap caught in wooden troughs
hewn from logs, and boiled in the open
| air, in cadron kettles hung to poles sci
, on posts; and to, day people who long age
= moved into other parts of our land, when
, they have some of the fine Vermont maple
4 sugar now produced, wonder why it is
q that it don't taste like what as the
4 westerners say, it did in their childhood
DAYS, and declare as their firm belief thai
it has been adulterated with white sugar
As we before said, perfect cleanliness il
q necessary to perfect success, and conse
r quently there is no doubt but that better
9 article can be made with tin buckets thai
n with wooden ones; the only fault to b.
q found with the tin ones heng that the sal
y will sour quicker in them in warm weathe
q than in wooden buckets, and also tina
r thay are apt to be blown from the trees il
1 orchards exposed to severe winds, or Il
70 tip over sideways. so that much sap
" wasted. And again, many farmers fee
j that they cannot afford The expense G
: throwing away their wooden buckets an
s purchasing tin ones But whatever kim
is used the farmer should sec TO it tina
they arc thoroughly clcansed before the
arc put on to the trees. Ii wooden one
IL are 10 be used they should he well washe
iF in warm water, and they ought not to b
Ne allowed to become so dirty but this ca
f. be easily accomplished with one water
~, However, they must be made clean, an
- this is Just as necessary with all the hole
Ill crs or watts and draw tubs and spou
u where wooden ones arc used.
il Let the farmer see to it that the archt
:, are in thorough repair the fall before an
!" have sufficient quantity of dry wood ;
X tho camp to last through sugaring, an
y onc-haf of the veXations of this season
NJ hard work will be avoided.
As TO the size Of the bit to be used
tapping, it has come to be generally col
re coded that from three. eighths to one-ha
~ is about the correct size, as rs much 81
III can he obtained as when IL larger one
used, and the hole will sooner grow owe
thus prolon sing the lives of the trees.
Many of our farmers now use the NETS
lie spout on which the bucket can be hun
" thus avoiding the necessity Of using mai
y for that purpose; but where the latter n
~ used they ought always TO he Of wrong
VIC iron, az when others are used they n
y Liable to he broken off gu attempting
y, draw them from the trees. and in aft
iHn years, when one is tapping, tho bit W
y" often strike one.
oP Sumac sprouts, from three. fourtlls to o.
III inch in diameter, with the pith remov,
". by running Il small burning iron throu:
us them. make good wooden spouts, bcil
~ better than pine in that they will not
49, forced from the tree by the freezing of t
", sap, or become closged up during t
VI latter part Of the sugariug.
i W. Sap ought always TO be boiled the d
!! that il ruus, if possible. On this point
'pU where SO many farmers fail and on II
10y depends in Il large degree the success
,o' FIRST. class sugar making. 1t is poor poll
vs. for the farmer who has a large sue
''' orchard aud who would realize 20
~ profit thercfroni, TO attempt 10 get alo
y, ",' with so little help that his sap has TO sta
~ w. several days before lie can get it boile
w. Many of the best sugar makers now L
.ie vais lined with zinc, which is a great i
.In provement, but many of these make
n n mistake in getting one large vat instead
w, no two or three smaller ones, as daring t
ny busy season of sugaring the sap-wh
i M onlysone vat is used-is not entirely vii
H..