The Bennington banner. [volume] (Bennington, Vt.) 1858-1894, 1888-02-09
PATENT MAPLE SUGAR.

Among the curious inventions for
which patent has been granted is one
to Josiah Daily of Madison, Indiana, by
which anybody who likes maple sugar
and maple syrup may readily supply
himself at a small cost. If the patentee's
statement is correct, it is no longer nee
essary to go through the tedious and
exhausting labors of tree tapping and
syrup boiling in order to obtain maple
sugar, If it should be found that the
patent process will also convert into ma.
pie syrup a solution of the newly dis
covered chemical sweet known as sac
charine,' which is said to be three hun.
bred times sweeter than cane sugar. or
the more recent artificial sugar of Drs.
Fischer and Tafel, then the very acme
of transformation will have been reached
and the interposition of congress will be
necessary to save the genuine maple SUI
gar industry from going to destruction.
This would only be in keeping with the
action of congress last year, lin its efforts
to suppress the oleomargarine butter IN
dustry, because the popular taste pre-
ferred 1t to the rancid and dirty stuff
called genuine butter which is found in
all the markets. But let us return to
our subject.
The patent maple sugar is made by
simply mixing an extract of hickory
with any ordinary syrup; such as cane
sugar syrup or sorghum. The patantee
says:
The extract is to be obtained in any
convenient manner, such as making a
decocton of the hickory bark or wood,
or percolating liquid through the same,
or drawing off the sap from the tree,
The bark or wood of the hickory tree
may be ground to facilitate the extrac-
ton of its principal, and the extract may
be made more or less strong by increas,
ing Or diminishing the quantity of bark
or wood, or by boiling the extract for a
longer or shorter time.
In preparing syrups, l ordinarily add
about three tablespoonfuls of the decoc-
ton to gallon of heated or boiling
syrup. The syrup may be manufactured
from any kind OF saccharine matters, or
the syrups ordinarily found in the mar
ket may be used. The effect of the ex-
tract or decocton is to give to the syrup
the flavor of the maple, producing a
syrup which cannot be distinguished
from the genuine maple syrup.
The high price of maple syrup,as well
as its scarcity throughout the country,
renders this improved syrup of great
value, since good substitute for maple
syrup is thus produced, which comes
within the reach of all.
IL is evident that the favored syrup
may be boiled down and sugar resemb.
ling maple sugar in taste may be pro-
duced.
In defining the limits of my invention
would state that do not claim broadly
the use of extracts of the wood or bark
of trees for flavoring syrups or sugars,
as am aware that a decoction made
from the wood of the maple has been
used for the same purpose. The maple,
however, belongs TO different genius
of tree from that of the hickory, and it
is well known that extracts of wood, as
a rule, differ from each other in taste,
according to the nature of the tree. |
have discovered that the hickory tree
will produce the flavor of the maple, and
l therefore claim as my invention the
use of t hickory extract wherever it
may be employed to impart an agreea-
BILE flavor.
/ claim
/. The method herein described of fla.
voring saccharine matter, including
syrup and sugar, which consists in treat.
ing or impregnating the same with the
principle or extract of hickory, as speci.
fed.
2. An improved syrup or sugar con-
sisting of any suitable saccharine mat
ter favored with an extract of hickory,
substantially as described scientific
American