Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1883-04-06

tree, gather it up do not let it stand in the
bucket
If there is any considerable amount of rain.
water In your sap, rinsed along the bark and
coloring the sap, you must throw it away or
make very poor quality OF syrup or sugar.
When we have hard winds or storms, there
is a tne dust comes from the lichens. moss or
bark, which Is very hard to get rid Of.
Dr. II. A. Cutting
Location has great influence on the yield
Of sap. There is profit in sugar making,
and ! advise farmers to make all they can.
Rock naples yield the best sugar white ma
Piles the whitest. What is known as the red
maple is uncertain, sometimes yielding large
amount of sap, and again very little but it is
the sweetest of ALL The sap should always
be strained through flannel Syrup should be
done into sugar as quickly as possible, as the
more rapidly 1t is done the whittier will be the
sugar and the better its flavor
/ would pay no attention to malate Of lime,
or grit unless it gives trouble by burning
on the pan. If it does, would get It of as
best ! could but malic acid is what gives fla
vor to our fruits and also to maple sugar
The maiate Of lime can be precipitated and
removed but il will be at the expense of the
flavor Should keep il in as the flavor would
be injured by trying to separate it; but in
the process of sugar making there is a point
where the malc acid combines with lime and
this point should be passed as quickly as pos
sible 10y rapid boiling. The best maple sugar
! ever saw contained more malate of lime
than the poorest. Absolute cleanliness and
rapid boiling using the sap as il runs from
the trees and gathering half a dozen times q
day or as often as it can be boiled, is the 80.
cret of success.
From careful experiments have found that
the flow Of sap decreases as the tree is tapped
from base to top. The degree of sweetness
will also decrease IN the same ratio. II ashes
or land plaster are sown in limited quantities
in alternate years, 1 am confident an improve
ment will be secured in quantity and quality
Of sap.
A very nice sample Of caked sugar, Of the
finest flavor, was shown at the Woodstock
meeting, which on examination was found to
contain malate Of lime. IL was not cooled in
the process OF manufacture from beginning
to end Maple sugar contains in its natural
state from lu to ~ per cent Of glucose or
grape sugar, but 10 is not percepuble and it
is unnecessary to remove it,
If the sap is kept boiling continuously, or
not allowed to cool sufficiently for syrup or
sugar, little malate will be visible or in a sep
arate condition The sap must be clean and
pure, and then if proper precautIou is exer-
clsed IN the evaporation there should be no
impurity to be precipitated. Syrup will crys-
tallize when weighing pounds to the gal.
Ion.
NJ. ". Davis
We cannot make SO hue an article OF SUI
gar if we remove the malate Of lime and I
would let It remain. sugar orchards should
Toe preserved and made US much of rs posi-
bic. The demand tor maple sugar will con-
unue to increase every year at profitable
prices. The lower a tree Is tapped the great
er will be the flow OF sap. Would use a.
small bit as possible or inch Would
plug the trees after the season is ended. as in
this way the holes will grow over much soon-
er Driving nails into the trees Injuries them.
l prefer tin buckets and an improved eyapo-
ratUr