Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1886-04-23

and opens again when it has been lowered
by boiling.
When the sap is first turned on it at
once runs through the entire passage-way
and covers the bottom of the pan. Thence
forward it enters slowly, and is heated
gradually in the rear compartments, while
the boiling is confined to the front portion
of the pan.
The density of this boiling portion of the
liquid is constantly increased by evapora-
ton and the fresh sap, instead of mixing
intimately with the boiling mass, acts as
pressure in the rear, forcing it steadily
toward the front Soon the different com
partments of the evaporation present the
saccharne fluid in all its phases, from
fresh, cool sap, through warm, hot and
thin syrup, then thicker, and, if the pro
cess he long enough continued, even down
to sugar. 1t is customary, however, to
draw it off through another faucet in
front when it has reached the consistency
fsyrup.
In the smaller orchards, the sapis usual
ly gathered in pals and brought directly
to the central reservoir. For this purpose
a sap-yoke is borne on the shoulders, with
n large pail suspended from each end. In
larger orchards, where the ground is not
too rough, barrel or hogshead is fas-
tened upon sled and drawn through the
sugar place by yoke of oxen or, if the
spouts or pipes is sometimes arrenged to
bring the sap from convenient stations to
the boiling place.
1t is roughly estimated that four gallons
of sap will make one pound of sugar.
But the sap varies greatly in sweetness,
not only in different seasons, but i'll differ
ent parts of the same season, and in differ
trees at the same time. As general rule,
large and widely branching trees produce
sweeter sap than small and gnarled ones,
as well as much larger quantity. The
first sap of the season Is always the sweet
est, and of the most delicate flavor, while
late runs are of poorer quality, and have a
"buddy" and bitter taste.
A drink from the buckets is considered
q great treat at first, and, though it soon
loses the charm of novelty, is always
healthy and refreshing, and is the com
mon drink of the sugar-camp during the
entire season.
Sometimes, when the buckets are nearly
full, there comes Il cold snap and the sap
is turned to ice. But, however hard it
may have frozen, there is always a central
portion, small if the ice is thick, larger if
thin, which is liquid still. This is pure,
concentrated sweetness, maple honey un-
alleged, though it never finds its way into
the market.
So far all has been hard work, but now
comes the boiling, and here the poetry of
sugar making begins.
In those old days-the halcyon days of
youth, after the sap was gathered, and
the fuel piled high beside the arch, then it
was that we sat down by the blazing fire
and watched it burn heaped on the logs,
filled up the kettle, and again sat down to
muse, or talk or read. If the wind whist
led afar, the boillng-plac was in shell
tered nook if the rain poured down, or
the snow-h flakes fell without, we were pro-
tected by the sugar house or shed if the
4 oil "a IA
heart of youth is never cold.
When the weather was fine, and the sap
running fast, it was often necessary to
spend a good part of the night in boiling
sap. Instead of feeling this burden, here
we found our pleasures but intensified
How the bright blaze chased the dim
shadows far back into the woods, and the
black smoke rolled up in great clouds to
the sky How sweet and warm and re
freshing was the sap as it grew more and
more concentrated And how welcome
were the neighbors boys when they came
to share with us the midnight watch :
There was many a thrilling story told,
many a sprightly joke was cracked, or
lively game of euchre played. And when
the war-cloud gathered in the Southern
horizon, it was there we talked of the
latest news, and registered our patriotic
VOWS.
When pans are used for boiling, the
done is "syrupng down." When the sap
is all boiled in, and the product has attain
ed sufficient degree of concentration
nearly equal to that of the 'maple syrup
of the markets,-the fire is suffered to 90
down, the pan is drawn off, the syrup
dipped out and strained though flannel
cloth, and stored away in pals or tin cans
to await the final process of "sugaring
Off"
This event takes place after a few days
of boiling, when the syrup has accumulate
ed in sufficient quantities and, as 1t pre-
sents the first fruits of the harvest, is usu-
ally made the occasion OF SuRar-p party.
Now the maple sugar-party is New Eng
land institution, and the great feast of
the season. The young people invite their
friends, the neighbors' boys and girls, and
sometimes select party of school-mates
from the village. The young folks go out
through the woods in glee, the boys draw
ing the girls on sleds over the crust, the
young men and maidens walking togeth-
era merry throng full of life and glee.
The older folks are also there, at least
sometimes; but their presence is no damp
er on the spirits of the young
First the pan is half filled with syrup,
and gentle fire is started. AS the tenn
perature rises, a thick scum appears on
the surface, consisting of such impurities
as may have have passed through the
meshes of the Strainer. II proper care has
been taken to keep out all forms of dirt
In gathering and boiling, and if, after be-
ing strained, the syrup was allowed to
stand and settle for two or three days
until all the ntre,-or sand" as it is
called, and other heavy impurities, were
deposited on the bottom of the pail then the
liquid which is poured off is clear and
| light-colOred. But if these precautions
have not been taken, if dust, and leaves
and cinders have been allowed free access
then the liquid is dirty and dark-colored
and the scum is thick and muddy. In
such cases it is customary use of some de
vice for the purpose of purifying" it
such as stirring cup of milk or heater
egg into the slowly heating mass. These
things are supposed to have an affinity
for the dirt, and to increase the volume
of impurities which rise to the surface
Their real utility is questionable,
When the liquid begins to simme
slightly, and just before it fairly boils, al
the scum is removed by means of long
handled skinner, and is emptied iuto tn,
pan with the Settling" and both thes
are afterwards utilized in the manufacture
ofvinegar.
After boiling for while, the syrup be
Isrf..l -, L.. I.,l, l.ln al.