Middlebury register. (Middlebury, Vt.) 1886-1937, 1890-12-05

ruga,ions form resisting chambers that
accumulate the passing heat, and in
crease the heat capacity % to 30 per cent.
A cover has been added which still fur
ther increases the evaporating capacity
of the evaporator, and, in addition, pre-
vents the steam from entering the sugar
house, carrying it of through the steam
chimney. This keeps the air of the sug
ar house pure. 1t prevents dust, dirt,
ashes and SCOT from falling into the boil
ing sap. 1t prevents the steam condens-
ing on the underside of the roof of the
sugar house, and after mingling with the
dust, fall back into the sap, as it is liable
to when the cover is not used, thus injur-
ing the value of the sugar, and perhaps
reducing it below the standard set for
the &c. bounty. The cover also keeps
the steam from the sugar house and makes
IL more healthful to work in.
Again the double furnace castings form
air chambers along the full length of the
arch, through which the heat radiated
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 removal Of the steam, and
consequent purity and light color of the
syrup.
The evaporator is fitted with double
ends-that is, has finishing up apart
ment and faucet at each end. This con-
struction overcomes the deposit of So
called "nitre," or malate of lime, which
often gives so much trouble. 1t is this
nitre, or combination of malic acid and
lime, that must be largely overcome in
order to make a sugar that will test 30
degrees by the polariscope, and get the
full &c. bounty. There are two ways of
overcoming this difficulty in the Williams
Bellows Falls evaporator. The first is
by reversing the evaporator each morn
ing before commencing to boil for the
day, which is readily done. The deposit
of malate of lime can also 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,
it need remain in the back end only on
or two hours, if preferred. Some of the
best sugar makers prefer to use the
evaporation this way, although those who
haven't tried it fear scorching the syrup
if run off on the front end. The revers-
ing is sure to loosen up any deposits OF
lime when if the first outflow is strained
through felt strainers sold with the
evaporator for that purpose, the sediment
or nitre is got rid of entirely. In fact
all syrup should be strained through
and adds much to the market value o.
the product
Sugaring-off can he done in the bacl
section by using the damper which turns
the heat under or away from the evap
orator as desired. This damper will b,
found to be of great value for this pur
pose. The Williams evaporator is made
with or without the cover to be set on
stone or brick arck. 1t is furnished will
or without the cover when sold with tn
portable iron arch. The iron archie
have the outside jacket and two flues o
not, as desired. BY examining the illus
tration, which shows the whole evapora
tor clearly, it will be seen that there ar
two passages at the bottom of the fur
q n
smoke INTO either as desired. There ar
many other points in the manufacture o
maple sugar which it Is impossible t
embrace in this article, but which ar
covered in an illustrated circular thar an
reader of this paper may obtain free O
all cost by applying for it on posta
card to the Vermont Farm Machine Con
pany, Bellows Falls, VT, stating that h
saw this offer in the Middlebury REGI,
TER.
The Williams Bellows Falls Eyopora
tor has not only the best and latest in
provements, but is the lowest in pric
when the square feet of heating surfac
, are taken into the account.
Another improvement is a sugaring-o
thermometer. This is so made as to b
placed in the evaporation to get the ten
perature of the boiling syrup. 1t has
wooden handle, so it can be easily take
hold of without burning the hand. ID
> rections go with these thermometers
telling at what temperature the syru
should be to give it the density thu
would make the best sugar and I'll
:, weight of the syrup when cooked. TIL
n is more convenient and said to be niue
i, more correct than the saccharomett
which has been used so many years, 4
a., with those the syrup would have to
=. run off into IA cup and tested, while wit
> these thermometers it can be tested
the evaporator, the thermometer lying
the eyaperator all the time while the sa
is cooking. This thermometer with Il
XV;ll;an,s I,,,nrovaJ Euanoratorc rnal.,