Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1890-10-31

The Williams Bellows Falls evaporator is
the most popular in the great sugar orchards
of Vermont York state and Ohio, which
has proved its excellence. For the coming
season, however, it has several important
improvements. 1t is not the old Cook evap-
orator, but combines with the best of the
foundation principles of the Cook patent
the improvements of the Williams and But
ler * Corey patents. The distinguishing
feature of cross wise crimps or corrugations
is of course retained. These corrugations
form resisting chambers that accumulate
the passing heat and increase the heat ca
pacity 25 to 30 per cent. A cover has been
added which still further increases the
evaporating capacity of the evaporator and
| in addition, prevents the steam from en-
tering the sugar house, carrying it off
| through the steam chimney. This keeps the
air of the sugar house pure. 1t prevents
dust, dirt, ashes and SCOT from falling into
the boiling sap. 1t prevents the steam con
| densing on the undersde of the roof OF the
sugar house, and after mingling with the
dust, falling back into the sap as it is liable
to when the cover is not used thus injuring
the value of the sugar and perhaps reducing
it below the standard set for the two cent
bounty The cover also keeps the steam
! from lue sugar uOuoS anu HiahCS ~ hioi
healthful to work in
The evaporator is fitted with double end:
that is, has a finishing-up apartment
and faucet at each end This construction
overcomes the deposit of so-called inter
or malate of lime, which often gives Sc
much trouble. 1t is this inter ol
combination of malic acid and limt
that must be largely overcome in order
to make a sugar that will test ~ de
grees by the polariscope and get the full
two cents bounty There are two ways o
overcoming this difficulty in the William
Bellows Falls evaporator The first is b!
reversing the evaporator each morning be
fore commencing to boil for the day, whicl
is readily done The deposit of malate o
lime can also be avoided by changing tn
location of the regulator from one end t
the other one day in the front end, tn
next in the back end Or, it need remai
in the back end only one or two hours
preferred
Some of the best sugar makers prefer t
use the evaporator in this way as they thu
get better results, although those VIII
haven't tried it fear scorching the syrup
run off on the front end. The reversing
sure to loosen up any deposits of lime when
if the first outflow is strained through te
, / StralnefS sofa WIN Lnb bNdpOIdbOi loi vi
, purpose, the sediment or inter is got rid O
; entirely. In fact all syrup should be strair
ed through these strainers, as it takes n
) more time and adds much to the markt
: value of the product,
: Sugaring off can be done in the back SEE
, tion by using the damper which turns th
a heat under or away from the evaporator q
desired This damper will be found TO /
of great value for this purpose. The WI
lams evaporator is made with or withot
, the cover 70 be set ON a stone or brick arch
}, 1t it furnished with or without the COY
, er when sold with the portable iron arcl
/, The iron arches have two ilues or not I
! desired By examining the illustration
i which shows the whole evapOratOr clearl.
! il will be seen that there are two passag
i at the bottom of the furnace The damp
turns the heat or smoke into either as d
sired There are many other points in u
manufacture of maple sugar which 1t is IL
/. possible 10 embrace in this article, but whi'
), are covered in an illustrated circular tn
: any reader of this paper may obtain fr
I. of all cost by applying for it on postal ca
s. 10 the Vermont Farm Machine Compan
5 Bellows Falls, VI, stating that he saw III
N offer in The Phoenix.
# Another Improvement is sugaring-
~ Thermometer This is so made as 10 be pla
: ed in the evaporator to get the temperatu
y of the boiling syrup 1t has wooden ha
n, die, so it can be easily taken hold of wit
M out burning the hand Directions go wi
these thermometers telling at what temps