Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1888-03-30


the makers description at I,u,t De- the
white metal These buckets are made ut
the best iron dipped boz o. solution ui white
metal. which renders them rust proc, Tine
composition into which they are dipped is o.
non conductor of heat The high cost oi
these buckets seems Co be their only ohIee
ton When the Importance Ui keeping sap
cold is fully realized. producers will see Che
necessity Of using q tub that gives that ten
dency
II tin or wooden tubs are used. then paint
them white inside aud out as this color re-
fleets the heat Then m addition. use COW
ers painted as above. With this arrange
ment heat is reflected, storms are sept out.
and leaves twigs and iioatlnc bark are all
excluded.
Above all, tine great point is to Keep the
sap pure and clean, and Co retain MS nrginn.
color. for once lost or iessened. it can new
er be restored. The producer cannot DE
stow too much care in Keeping the sap cold.
To this end, Il sap freezes M the tubs d'
not drain 1t and throw u away, but draw
1t 10 the store tubs. IL will doa good work
there II no ice forms IN the tubs then
throw IN any clean ice. il TINS is not pra'
tcabie, then shovel 10 ciean sno" ana as
this fails, obtain ice from the lrehousa.
The latter method OF securing cooling ma
terial Is becoming the rule among many oil
our best sugar makers. 1t Is observed that
the colder the weather IN winch sap VIII
run, the winter ana better tine sugar. Inc
hrst sap got Hitef SNOW storm ana freeze
VIII pe lhe nest anu iht sweetest "l Iuat
run Inc last Oh run Is always the p'"I-
est.
Gather up sap m the morning thus stor-
ing It at as 10" temperature az Is possible
the colder the better Iather SAP often
and Keep 1t exposed to the arr as little as
possible. In small sugar orchards these
tne points can he attended Co better than
IN large orchards.
Next we come 70 eNapuratlnE after the
sap has been strained three times. once m
to the drawing tub. next into tine holders.
and finally INTO the pansor evaporator II
the evaporation Is used then run as shal'o"
as VIII be sate II nice sugar or syrup Is
desired "hen Jhe sap mas attained the zen
SHY OF ABOUT ten pounds to the gallon. be
lore the nifre or maiate OF hme VIII form
and preclpitate draw OF into a sugarin-
on pan, setung IN an arch AT right angit'
with the evaporator. II tor syrup. then
take OF when at eleven pounds density t.
en- hannel' ana then settle ana pour of for
use or market.
The reason for finishing the above in O
second pan is that otherwise the maiate of
lime VIII settle and cover tine last two of
three spaces ~ the evaporator, and burn
on ana SO color all that passes over II
ms Is no doubt the reason why some pro
ducers claim that a better favored article
can be made III pans than ln eVaporators
| All screening should he avoided
Inorough ana constant STUNNING is ee
| sentiaI so also Is wping tine scum ana
| art IRON the SIDES OF the eNaporator. Ahe
latter should be cleansed every day whl'
oolilng
II pans are used and the producer wishes
/ 10 make As sweet sugar as possible. thel
I'll! up the pans and boil down 20 sugar
with no more additions ami no stopping
for cooling ana setting Constant pour
| ing m colors tine product So also does cool
ing down ana heating NJ again. In sugar
ing on the smaller the parcel the nicer tn,
results. To further increase the wmtene>
use sweet cream to prevent running over
hence the necessity Tor dipping, as all eN
posture 70 the air coiors the product.
We VIII now consider the natural comb
| lions winch affect color ana flavor h'
locality OF sugar orchards. their latitude
climate, soils, situation, exposures. as wei
as vitality OF trees influences color an.
naVor.
sugar dealers state that their best su
gars and syrup always come from the mills
and that these are worth J. cents pei
pound more than sugar made from tree
growing on low lands. TINS Is true not Oh
ly Of Nermout. but of other sections. =
I sugar maker ONO mas two -uEHr lIusa-
one on nigh land and one ON what hr call
bottom land. and he finds M, best sugar d.
made ON tine upland tarlns
Latitude Is an important element lu pc
gard TO the grade of maple sweets Tray
eIers tell US that as We 20 north I'll" arumi
OF fruit increases fernaps the two case
are analogous.
Inc grade OF maple products see5uS % p
the hest and highest IN Nermout Why B
this The climate seems To- be Just ri-A
but there Is something more than this TO
there Is any amount of territory havm
the same latitude as Vermont Vernon
Is an inland state distant from large bodie
of water The temperature, then. Is no
uniform, nut changeabe and subject q
great extremes.
Lands lying contiguous To large bodies o.
warter are liable to maintain uniform tenn
perature. hence maple trees on such Ian
are not profitable for sugar. because TN
conditions of suction and pressure aiternat
ing conditions necessary for sap do u,
exist.
Trees standing on rocky and iedEy nil
sides are excellent for high quality product.
and If the trees are second growth. an
again if they are scattering, So much th
better for quality
Trees standing IN or near very cold spring.
and the colder the better. run much sap an
very sweet IN quality making an eXtr