Morning journal and courier., 1886-04-16

| use of cosmetics, owing to the increaset
 number of superficial inches to be covered, i | attended with no little expense. Of thes l preparations, number of them, particular
 ly those containing white lead, flake white | oxide of zinc or calomel Gas some of the Ii
 quids dol cannot come in contact with cer 1 tain gases likely to be in the atmospher l without startling results. In a room il l which there may be escaping gas, for in l stance, largely composed of sulphuretted hy | drogen, parian beauty may in the twink | ling of an eye be changed to sickly yellow
 and in second twinkling turn to a brown o1 | black.
 | It is told of Washington belle who hac l acquired the habit of whitewashing herself | almost from the soles of her feet to the roots | of her hair with cosmetics that she one day l took a medicated bath, and on coming out was mortified to discover that her bust and arms, down to that line described by a Wash ington correspondent as marking the out posts of proper exposure, had turned as black as an Ethiopian. She sent for he1 physician in great haste. On his arrival he examined the fair patient and laughingly said:
 Madam, you are not i'll. You are simply | chemical product. You are simply a sul phide. It is now only question of cheni cal reaction. shall prescribe bath of sul phurie acid largely diluted with water. The acid will combine and take up the sulphate
  handsome woman." The young lady took the bath and emerged as white and bright and glowing as Venus rising from the wave.
 It would be well if the moral could be ab-
 pended that from that time forth she abjured the of cosmetics. But she did not. She only changed the brand of beautifer.
 Facts About the Sugar Maple.
 Correspondence of the American Cutivator.l
 There are many varieties of the maple on this continent. The varieties differ by req son of latitude, soil and climate. The ma pie belt across the continent does not neces sarily follow the parallels of latitude east and west; it is varied by reason of latitude and climate. Wherever in this belt the ma- pie tree thrives the best there it is capable of yielding it's finest products. As a gene ral law, in the center of the belt, north and south the tree is found in greatest perfec- tion. Early in the history of this country, before the woodsman's axe had made its de- vastating mark, the aboriginal inhabitants, together with our early ancestors, made su gar from the maple-tree, though in very crude way. Sugar made under such condi- tions, with the surroundings of that early day, was necessarily dark in color This would have been the case even if made with our modern improvements in fixtures and utensils, for even now the sap obtained from the maple in the wilderness, in it's natural state, contains only about one and one-half per cent. of sugar, while trees in our average orchards carry three or more per cent. The more dense the growth of trees the less sugar is found in the sap. Again the sugar is dark in proportion. The more widely separated and scattered the trees the sweeter the sap and the winter the sugar. The more care that is bestowed upon our orchards in rid ding them of dark evergreen trees the winter the maple sugar will be.
 The location of a tree has much to do with the increase or decrease, not only in the quantity, but in the quality of it's sap Those trees standing on low land moist and having black, mucky and rich soil, will run large amount of watery sap, having less than two per cent of sugar and that of dark quality. On the other hand, trees standing on high, dry and ledgy ground will yield very sweet sap, having three or four per cent. of sugar in it, and will make very white product.
 Occasionally there are trees in our or chsrds from which we can get no sap. I know of several trees that will not discharge sap sufficient to pay for tapping them. Trees standing in or on lodges, where the roots cannot obtain sufficient moisture, are deficient in sap production. The juices of the trees are in too concentrated a form to HOW. lreeS uSdr cOlu water, whether brooks coming from the mountains, or natural springs, yield large quantities of very sweet sap. The colder the water as above the sweeter the sap. This I expect to find is the law of naples. I know of one tree standing in cold spring, the water of which at sugaring time marks temperature of forty-four degrees, from which large quantities of very nice sugar are annually made Some years thirty pounds, and even more, have been made from it with only two spouts and one tub. Seven quarts of it's sap will make one pound of sugar. When it is considered that the average maple sap in Vermont requires sixteen quarts for one pound of sugar, it will be that the sap mentioned above is remarkably sweet I know of another tree which runs sap so sweet that 1t requires only five quarts to make pound of sugar. This tree sits on ledge with it's roots running down into the soil. It is large, second-growth tree, standing alone, with a short body and low, branching top. This tree yields the sweet est sap of any I have ever known.
 Maple-trees standing on high lands, on rocky hill sides and on the sides of noun tains, make higher quality of product than those standing on lower lands and on river bottoms. In the western States maple-trees standing on the higher plateaus of the river bottoms less, but sweeter sap than those standing on the lower bottoms and along the creeks Trees standing near lakes. ponds or large bodies of water are not tapped, as the sap will not How sufficiently to repay the trouble. The water so modifes the tempera- ture that too great uniformity is secured for the flow of sap. Thus there many ma pies in Nova Scotia from which sugar cannot be made by reason of the above fact. Trees on higher lands, where the temper ature is more ohangeable, part with their sap more readily. Heat and cold, light and snow are necessary for sap to flow. By ex- have found that maple sap va ries in all parts of the tree. I can make any required grade of sap from one and the same tree and st the same time l have made as many as seven. I now have in hand five diff ferent grades that made last spring. This idea seems to be new, even to scientific men, that sap varies in sweetness in various parts of the tree.
 He Knew the Story.