Green-Mountain freeman. [volume] (Montpelier, Vt.) 1844-1884, 1882-03-01


use TO know about, so perhaps some others
may not, and one is the use Of the .her-
mometer in deciding the proper state Of
the slrup and sugar for different purposes.
To begin at the beginning; The strip is
usually brought to the house at night,
having been strained at the sugar house
through a cotton strainer (as is also the
sap before being boiled), and we imme-
diately strain it again through flannel
strainer. for convenience made like n bag
VOL rounded at the bottom, and the top
sewed strongly over wooden hoop about
one foot in diameter, which apparatus is
placed on and between the backs of two
chairs with large tin can underneath. A
stout cord is passed around the chairs so
that they may not be displaced.
The sirup being poured into this bag,
most of il runs directly through, but some
times there is SO much sediment that the
last goes through slowly, so it is left to
drain all night; hence the convenience of
the foregoing arrangements.
In the morning, as soon as breakfast is
over, the strip is put into the " sugaring
off pan and placed on the stove. Our
pan measures twenty-three by twenty-6v
inches, and is nine inches deep. 1t rather
more than covers the top of the stove.
We do not remove the stove covers,
though they might be if preferred. This
pan has four strong handles. and can be
easily managed. even by women.
The sirup is watched carefully, to see
the first sign of boiling, when it is as
carefully skinned. Only experience can
give just the right care to keep it boiling
as fast rs possible and not let il boil over.
Good steady fires of hard wood ana good
control of the hampers will usually suffice.
Ladling is seldom necessary, as q few
drops of sweet cream will send down the
boiling sugar il in danger oi running over.
| have let it come to the very edge of the
pan and two drops Of sweet cream would
send it down two inches; and some think
it useful in fastening the process of max
ing sugar, as it causes larger bubbles and
thus lels off more steam.
Two or three years ago friend gave
us the following directions for using the
thermometer in making sugar, and as he
makes he very best, and by so doing create S
a demand for all and more than he can
sup. ly, we felt confidence in using it and
have found it great convenience: FIr
slrup. 220o Fahr ; to extract lime, 230o;
TO run into tubs or tin sugar pals for sale
,r to drain, 240; for cakes. 2i4o; for
stirring dry, 250a. Difference in eleva.
ton may make slight difference in the
iegree required.
His manner of extracting the lime is
to boil the strip till the thermometer
stands ut 2900; then take it from the fire
and reduce it with sap or water and let it
settle; then pour off the clear syrup and
| proceed as usual think the lime seems
heavier, or at least settles quicker after
being thus boiled, and this process prob
ably does take out all or nearly all of it.
The skimmings should be saved, little
water added to them and stirred in, and
when 4 sufficient quantity has been col
lected put into the sugar pan with rims
ings of cans, pals and dishes. With care
all the "sweot" Gun be saved, and SGT
over the fire. do not know that any.
thing is needed to cleanse this, but II good
old lady who made tho incest of white sugar
cakes from her skimmings once told me
that she used sweet milk. or an egg and a
few spoonfuls of milk well beaten together
and thoroughly mixed with the contents
of the pan when first put over the fire, to
cleanse them. They should not be allowed
to stand long enough to get sour or ropy.
But who has rinsed the sirup strainer?
| hope that malate of lime (and you will
find more or less Of it there), has not en-
thrown away, for consider it worth
saving, at least if one has time and pa
tiencc and wants something nice to clean
>iver. | saved some once, wondering if
il might not be put to some use, and after
Trying various experiments with it found
4
ook like new, if they were ever so black
But 1t must itself be ceansed, which is
somewhat Of n bother, and this is the way
do it: Take hold of the bottom of the
slrainer bag and give it quick turn into
a pan; then add water and rinse off the
lime into the pan. The strainer must
then he washed 10 two OF three waters and
dried ready for use next time; and the
lime must be well stirred up in the water
and put away to settle This first water
wlcn poured off is sweet enough to save
but the lime must be SO washed in several
waters, settling and pouring off each time
till all the sweet is out Of it, Then strain
through II fine, thin muSin bag, so rs tc
make sure there are no cnders or Jumps
TO scratch the silver.
There is q right way to do this, for il
you put it into the bag and hold it up.
expecting it to run through, 1t will do NJ
such thing, so gather the open end of the
bag in your left hand, or tie a string
around it, sink it ia n quart or two OF
water, and then work it and knead it and
pinch it till the lime all comes through
Then let it settle once more. When this
last water is poured off put the lime in a
warm place and dry it. If stirred occa
sionally and the Jumps pressed out it will
dry in powder form; otherwise it will be
as hard as stone and need p hammer Ia
break it in pieces "Pd never dare &c
scour my silver with that stuff, never
hard. gritty But it give Il good illus
tratlon OF the poRri OF mora ,us-ion ovcl
force. Pounding would never make it a
proper thing TO use for hat purpose, bu
just mosten u lump OF it with few drops
OF water, ana it yields immediately. II
can be used only in this moist state, and i,
then smooth and soapy to the touch. DE-
not use too much walter. Rub it on The
spoons with q soft cloth, and when bright
wash as usual, and your silver will have
Il white, new look in striking contrast tt
we'll, mn spoons do get pretty black
sometimes.
If any one wishes to try this | have
some TO spare, and will send trial puck
,ge-one If ounce or more 10 any one
sending their address and ten cents to pay
ioi postage and packing. call it the NJ
o. i (malate of imr) silver polish.
Mis- C. F. DEWEY,
Montpelier, Vt.
January %. 1882.
p Mrs. Dewey sent us small package o
the malate," with this communication
, Which We have tried as she directs, ant
lind it excellent polish; and we thank he
, ior orr readers for her plain directions 70
It's preparation --ED.
[ TIE BEAN WEEvL-BEANs FOR HENS
s We are in trouble about the bean wee
h wi; our beans are literally alive with them
i and the question is. What can we do wit
. the beans? Don't want to throw thel
, IaWaV The Weryil 10 said to he noisonon