The Bennington banner. [volume] (Bennington, Vt.) 1858-1894, 1889-04-04
MAKING MAPLE SUGAR
A Few Reliable Points.

A Few Reliable Points.
While Vermont labors under some
disadvantages by reason of soil and eli
mate, she also enjoys some advantages
not possessed by other States. One Of
these advantages consists in the produc-
ton Of maple sugar and syrup of a quail
ity which cannot be equalled elsewhere,
and in these "hard times" it is wise for
farmers to be prepared to reap all the
benefits possible from the situation. If
the farmer plans his work judiciously
the sugar season comes when but little
other work can be done at a profit, and
the season lasts two to four weeks in
March or April. During the past few
years large proportion OF the sugar
made in Vermont has given but little If
any profit on account OF carelessness IN
it's manufacture and the demand OF the
adulterators outside the State to give as
much for poor quality Of sugar as for
the best. Their prices scarcely exceed
Z cents per pound. The first difficulty
can be overcome
BY MAKING A BETTER QUALITY,
Then the second trouble will be re-
moved, because adulterators will be OBJ
liged TO look for low priced sugar else
where. The prices of the finrr grades
of maple sugar have range OF from ten
to twenty five cents per pound and the
demand is unlimited. 1t seems a Fad
waste of profits to make grade of sugar
which must sell for low price, when
little personal effort would make much
better grade which would bring a rea-
sonable profit. The first requisite for
making first class sugar or syrup is
GOOD OUTFIT.
This consists of a sugar house, pans or
eyaporators, storage tubs, and sap buck
cts. In building a sugar house many
farmers make a mistake in making it
too small and low, with imperfect ven.
tilation for the steam to pass off. A su-
gar house should be roomy, high posted
and well ventilated, and everything in
side should be kept as neat and clean as
possible. The best storage holders are
made of galvanized iron. They should
be round and for convenience in hand
ling should hold about $50 gallons each,
| Iron holders are sometimes made square
at a little less cost. but their tendency Is
to spread when filled with sap and they
will soon get out of shape. The drawing
holder should also be made of galvanized
iron and in square form. Mine lie feet
inches long, feet inches wide and 2
feet 4 inches deep. A strong rim OF hard
wood one inch thick and three inches
wide is fastened round the top, and a
tight fitting cover is screwed to this A
good sized square tunnel is fitted in the
cover. The sap may be drawn off with
faucet or hose. These holders for stor-
age or drawing are vastly superior to
wood and cost about the same,
THE SAP BUCKETS
may be of wood or tin. The latter have
some advantage over wood because they
are better to handle and easier to keep
clean; but with proper care in keeping
the tubs clean just as good sugar can be
make with one kind as the other. In
boiling pan or evsporator may be used,
l use tin pan and heater. | prefer the
tin pan to the galvanized or Russia iron
because it IS less work to keep it clean
and is nearly or quite as durable. II l
was to start new | think l would try an
evaporator of some kind, although it is
claimed that evaporated sugar and syrup
has not 80 fine flavor as that made In
pans. Use spouts with a hanging at
tachment. Never drive nail into su-
gar maple.
With a good arch and plenty of dry
wood the main part OF our outfit is M
D etc, but there are some minor details
such as swimmers, strainers, clippers,
etc., which must not be forgotten. The
next thing necessary for making sugar
is sap, and this must be gathered and
boiled as soon as possible after it runs
from the trees, and the utmost cleanli.
ness is absolutely necessary for a good
article. Strainers must be used to keep
out all dirt from the drawing and stor-
age holders and the edges OF the pan or
evaporator should be kept clean while
boiling. If a pan is used "syrup off
once 10 four or five hours. The sugar
will be of lighter color and better flavor
than to boil it longer. One serious obsta-
Gle which sugar makers encounter is su-
gar sand or
MALATE OF LINE,
which is always more or less prevalent
in maple sap. 1t is a curious ingredient
and will rarely make it's appearance If
the sap is boiled continuously until the
syrup will weigh eleven or twelve
pounds to the gallon. But cooling and
heating again, or cooling by putting in
cold sap when the syrup will weigh ten
or eleven pounds will cause the malate
of lime to appear when the most of it
can be taken out by straining through
thick wooden strainer. l doubt il all of
it can he removed by any known pro-
cess. Farmers are sometimes unjustly
accused of putting sand in their sugar,
when the faci is they have failed to take
out the harmless substance which nature
has put in, At the State experiment
station conference at Burlington last
year the attention OF Prof. Cooke was
called to this matter and he promised to
give it some investigation, and deter
mine if possible just how this substance
exists in the maple product and how can
it best be removed, but am not aware
that he has made any experiments In
this line. If the farmer desires to put
his sugar product on the market
IN THE FORM OF SYRUP
it should be clear, of light color, good
favor, and weigh at least eleven pounds
to the gallon. II he makes sugar it
should be done hard enough to cake and
run in ten-pound tin pals. am well
aware that first-class sugar makers differ
more or less in the details OF the process,
but the main features are essentially the
same, and it is also true that the color
varies somewh ia different localities
other conditions being the same, but !
am not aware that any locality exists in
Vermont where with proper care and
management good sugar cannot be
made. Now If sugar makers who make
dark-coloTed low grade of sugar will
discard the old way and in the main
adopt the above methods, they can be
assured of an advance OF several cent?
per pound above the old price, and il
they are unable to find good market
themselves the Sugar Exchange was or
ganized to assist them in this respect.
Try the better methods and the Er-
ctdnge.-A. MesSer in Ne'c England Far