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

anything else. Another advantage they |
possess is that larger amount OF sap can
be boiled in them than where pans and
heaters are used, and as farmer who has
large orchard never has sufficient OF
these TO equal tho evaporation, and rapidity
Of manufacture is one Of the greatest con
siderations In the production of the best
syrup and the whitost sugar, the evapora-
tor secures another point here. Whichever
is used, all the scum that rises on the
boiling sap should be Immediately remov-
cd, for unless il is Il will discolor the
sugar moro or less.
The sugar house should have good
yentiator in the top. so that the steam
may escape, aud arranged so as to exclude
the rains and snow or dirt which may be
blown from the roof: for if the steam is
allowed to collect and condense on the
inside of the roof and drop into the sap il
will carry with il impurities which cannot
be removed.
The sap should be boiled at the sugar
house only to very thin syrup-such as is
usually sold upon the streets OF every
village at about two-thirds' price by some
makers, and buyers may expect when
offered syrup at price far below that
asked by first.class makers that something
is the trouble with it, and should buy only
after personal examination. One case
came to my knowledge in this village
where what purported TO be a gallon of
syrup was boiled down by the purchaser
and there was only one pint and half.
The syrup after having been taken to the
house should be strained while warm, and
as soon as may BIO put on the stove in a
galvanized iron pan "a size OF seven
inches deep and two feet long by fourteen
inches wide on the bottom and ilaring so
that the top is two inches larger each way
is perhaps the most conveniently
Into four gallons Of this syrup should
be stirred two eggs, which will cause all
Impurities to rise tU the top, whore thoy
can be taken off. As soon as 1t begins tn
boil it should be removed from the fire and
the remainder of the scum taken off and
then straiped again. after which it can be
boiled down to the proper thickness 70,
syrup or made into sugar. If for the
former it should weigh only ten and hall
pounds to the gallon, as it will grain il
: made any thicker; but If it is to be kept
air tight it may weigh eleven pounds
After being taken from the stove it should
be set away for day,so that ii may settle
7 when it can be poured off and small
amount of sediment will be found in the
bottom of the pan or pail.
II it is to be made into sugar care mus
be taken not TO burn It, as only LITTLE
! scorching will impart disagreeable
+. taste and impair the quality Of the sugar
If the sugar is TO be kept for few days
' il should be in dark room and as muct
! from the air as possible, for light and all
! will turn it darker color.
During the sugar season every utensil q
t the sugar house should be thoroughly
washed and secured two or three times, Oh
better still. after every run of sap. Some
r expert makers take tho buckets. WHORE
9 wooden ones are used, TO tho camp ant
G rc-wash them. At the close Of the season
t everything should be packed away per
g fectly clean.
D The foregoing remarks in regard tc
t sugar making may be summed up as con
: sisting Of getting the sap into sugar a
e soon as possible, keeping all impurities
! from and removing all that may get into
e the sap, and from first to last having
S everything neat aud clean. This, and q
5 certain amount Of tact gained only by
experience, arc tho prime requisites o.
perfect maple sugar making.