The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1890-11-12

corrugations is of course retained These
corrugations form resisting chambers that
accumulate the passing heat, and increase
the heat capacity twenty-five to fifty per
cent A cover has been added which still
| further increases the evaporat ng capacity
OF the evaporation, and in addition pre-.
vents the steam from entering the sugar
house, carrying it off through the steam
chimney. This keeps the air Of the sugar
hous' pure. II prevents dust, dirt, ashes
and SCOT from falling into the boiling sap.
IL prevents the steam COndensing on the
under side of the roof of the sugar house,
and, after mingling with the dust, falling
back into the sap, AZ it is liable to when the
cover is not used, thus injurng the value
OF the sugar, and perhaps reducing it. be-
low the standard set for the twO-Cent
bounty. The cover also keeps the steam
from the sugar house, and makes it more
healthful to work in
Again the double furnace castings form
air chambers along the full length of the
arch, through which the heat radated from
the sides is drawn up and over the surface
OF the boiling sap and then into the steam
chimney, thus assisting very materially in
the evaporation and in the more rapid re-
moval OF the steam, and consequent purity
and light color of the syrup.
The evaporation Is fitted with double
ends-that is has a fin shing up apartment
and faucet at each end. This construc ion
overcomes the deposit Of so-caled inter-"
.
much trouble. 1t is this inter, or combna-
/ ton of malic acid and lime, that must be
! largely overcome in order to make sugar
that will test ninety degrees 10y the polar
iscope, and get the full two cent bounty.
| There are two WAYS of overcoming this diff
! iiculty in the Williams Bellows Falls evap-
arator. The first is by reversing the evap.
orator each morning before commencing
| to boil for the day, which is readily done.
The deposit of malate of lime can so be
avoided by changing the location of the
/ regulator from one end to the other; one
day in the front end, the next in the back
end. Or, 1t need remain in the back end
only one or two hours, if preferred. Some
of the best sugar-makers prefer to use the
evaporator in this way, although those who
haven't tried it fear scorching the syrup if
run off at the further end. The reversing
is sure to loosen up any deposits
of lime when if the fist outflow
is strained through felt strainers sold with
the evaporator for that purpose, the sedi-
ment or inter is got rid of entirely. In fact,
all syrup should be strained through these
Straners, as il takes no more time and adds
much to the market value of the product.
Sugarng-off can be done in the back sec
ton by using the damper which turns the
heat under or away from the evaporator as
desired. This damper will be found to he
of great value for this purpose. The Will
liams evapOrator is made with or without
| the cover, to be set on "A stone of brick arch
/ 1t is furnished with or without the cover
when sold with the portable iron arch. The
iron arches have the outside jacket and two
tlues or not, as desired. BY examining the
| illustration which shows the whole evap-
orator clearly, it will be seen that there are
two passages at the bottom of the furnace.
! The damper turns the heat or smoke into
either as desired. There are many other
/ points in the manufacture of maple sugar
! which it is impossible to embrace in this
fitl lint xxTlnf .h rad in
| trated circular that any reader of this paper
may obtain free Of all cost bv applying for
| il on postal card to the Vermont Farm
Machine company, Bellows Falls VT, stat
ing that he saw this offer in the VERMONT
/ WATCHMAN.
Thu Williams Bellows Falls Evaporator
has not only the best and latest improve
ments, but is the lowest in price when the
square feet of heating surface are taken into
the account.
Another improvement is sugaring.
off thermometer. This is so made as to
be placed i'll the evaporator to get the
temperature of the boiling syrup. 1t has a
wooden handle, so it eau he easily taken
hold of with ut burning the hand. Direc-
tons go with these thermometers, telling at
what temperature the syrup should be to
give it the density that would make the best
sugar, AMI the weight of the syrup when
cooked This is more convenient and said
TO be much more correct than the Saccharom-
eter which has been used so many years
as with those the syrup would have to be
run off into cup and tested, while with
these thermometers it can be tested in the
evaporator, the thermometer lying in the
evapoyatUr all the time while the sap is
cooking. This thermometer with the Will
Jams improved evapOrators makes it easy
for even one not an expert in sugar-makiug
to produce No. article.
Arrangements should be made at once 10y
all enterprising sugar makers to put in the
Williams improved evaporators before snow
flies The manufacturers will he crowded
with orders, which will have to be filled in
rotation. Hence there is quite as much ne
cessity for ordering the apparatus promptly
as there is for applying for license to gel
the bounty.