The Russellville Democrat., 1890-04-03
THE SUGAR SEASON.
fRsw the Sap of the Maple Was Collecte
 in the West in the old Time.

! Hmbw the Sap of the Maple Was Collected | In the West in the old Time.
 The sugar season came, indeed, in the vet chilly weather of earliest spring; !, and the sugar-maker, exposed to rains, | snows, night airs and wet feet had his colds and rheumatism to endure. Yet l the season came also with swelling buds, and an occasional sout thern breeze, and the spring beauties soon began tho peep from under the dead leaves, and now and then returning bird sang in the forest.
 For some time before the sugar malx- 1 ing began the settlers were busy making preparation. The fairest cucumber trees
 were selected, of about one foot in diam eter, te, be made in troughs to catch the sap Twigs of elder and sumach were cut into ten-inch pieces, pithed and pointed to fit the bore of the auger that
 was to tap the trees. Or, if sumach and elder failed the softest wood and easiest
 to be whittlcd was substituted, and sticks of it hollowed out into tiny con duits for the sweet sap. These were 1 whittled out around the fireplace of an evening
 The first warm day was taken for building the arch, or, at least back
 wall, where the kettles were to be hung.
 Near by huge pile of wood was made ready, and the great store-troughs were arranged for holding the sugar-water
 when genuine thaw and great run" l should come.
 At last it comes The trees are tapped
 and the sugar troughs are set through
 the forest A bright March sun comes out; warm, southern breezes stir the tree-tops; drip, drip, twinkle and sparkle, all through the forest comes
 the sweet waters. Soon the neck-yoke and the carrying buckets are in requisi- tion; the kettles are filled, the fire built, the blue smoke curls up through the trees, and neighbor glances to neigh bor's sugar orchard to see when the boil ing begins.
 Will, with Dobbin harnessed to a sledge, upon which barrel is securely placed, SCOUTS the outskirts of the tor chard" to gather the products of the dis tant trees. By evening the great stor- age trough is filled and the kettles are steaming and bubbling. A shake down of bright fresh straw, and a few blankets are placed in the seven by nine cabin in front of the fire; good luncheon is suspended from the roof in basket for the refreshment of the two night-watch- CTS; they take turns sleeping and watch ing, and at midnight discuss the con tents of the basket. By morning the bubbling liquid in the half-filled ket- ties has grown wine-colored and rich. Then comes the straining of the dark sirup, the securing of the kettles and the preparation for another boiling. | In the afternoon of the second or third day comes the grand ''sugaring off of the accumulated sirup. Mothers and sisters, uncles, aunts, cousins and sweet hearts are all invited out to the 'bush." !" A light kettle containing the sweet bur den is hung by itself over gentle fire. The thickening treasure foams up and bubbles in golden beauty. Snow-balls hollowed out for coolers, or, if snow be lacking, cups of cold water, with wooden knives and spoons, are prepared for use of all who are to have share of the
 
 climax and festal luxury of the season.
 Eat o friendl'' is the exhortation; and eat they do, with a relish and will, till appetite is sated.
 And then comes the candy pulling and the twisting, and tho fancy caking for mementoes. Egg-shells and delicate tea-cups are procured, as well as wooden molds, in which are cut hearts, dolls, dogs and all manner of sugar toys.
 When all is ready the kettle is swung to the ground, and the master sits down to stir the cooling residuum of slrup inhaling the fragrant steam, and rejoic- ing in the graining of his batch, as he stirs at first the dark fluid, then heaps up and changes from side to side the crystalizing mass, till at last it lies like rich yellow snow, the sweet recompense for all his days and nights of toil.- Boston Transcript