The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1889-03-17

VERMONT has the reputation of making
the best maple sugar of any of the Eastern
States, and perhaps better than any West
ern State. 1t has been claimed that there
is something in the soil OF climate that
gives Vermont maple sugar and syrup
peculiar flavor. 1t is more likely due to
the extreme care and clearly methods used
by the farmers in its manufacture. and to
the pride they have in keeping up the
standard. This has induced them to estab-
lish a Maple Sugar Exchange, or sort of
clearing house. which receives. grades and
Classics the sugars and syrups according
to fixed standard, places it on the mar
ket, and accounts to the maker for the
proceeds. The results show the better the
sugar the better the price, and every farmer
is put on his metal to do his best. The fol-
lowing, written by Vermont farmer, gives
some good directions on the subject, and
has sort of a sweet-smelling sugar-camp
flavor about it. He says:
III in anything cleanliness comes next to godli-
ness 1T is in sugar-making. A good article can
not be made unless every thing is kept clean and
free from filth. The buckets should be thorough
ly cleansed as soon as gathered after sugaring
in the spring, well dried. especially wooden
ones. and packed in dry place where they Will
not ne uaDle 10 mOlQ through the summer. sap
will be materially injured by standing In a buck
ct that has been allowed to sour or mold, as it
penetrates the wood. however we'll protected by
paint, and will continue to soak out during the
entire season, but il will not sour as soon, even
in a well painted wooden bucket, that has been
washed in weak soap-suds before using. sap
should be gathered, strained, and evaporated as
possible after 1t runs, for If ii stands but
one or two days, Ii loses flavor and changes color,
two very desirable qualities FIVE are making it
to sell.
Before evaporating, it should be freed from all
foreign matter as far as possible by straining
through cloth, the little bits of bark that fall
from the trees, or stray leaves that chance TO fall
in, il boiled will change the color. always
strain my syrup and let it stand over nghttO set
tie before boiling down; If it is to be syrup for
sale, let it boil until 1t Is thick enough TO be mar
ketable then take it off the fire, let it partly cool
and strain it through flannel cloth, to take out
the malate of lime, nitre or grit. which is sure TO
be in it If the trees grow on land where the
water is hard. But if the syrup ia for sugar, re-
place 1t the fire, and let it boil slowly till it
Is thick enough to crystalline. Care should be
taken that il does not burn on the bottom of the
sugar-pan, and as soon as the least smell or sign
of Ii is visible, it should he Immediately taken off
and turned out of the pan.
Another great fault with farmers is to allow the
sap to burn on the sides of the sap pan and the
burnt sugar to fall back into the boiling sap,
which Immediately changes the flavor and color
of the whole mass, The pan or evaporation needs
to be often washed to keep out all cOlOring mat
them oVer night as that also nrous Avoid
everything that will have a tendency TO injure
the flavor or color of the syrup or sugar is very
good rule for anyone to follow who wants to
make nice article for sale.
1t may surprise some persons to learn that
the average maple sugar crop of Vermont is
about 100000 pounds, being nearly one
third of the entire maple sugar crop of the
country. The Vermont crop yields over
81 100000 year.