The Bennington banner. [volume] (Bennington, Vt.) 1858-1894, 1890-11-20

The Williams Bellows Falls Evaporat
or IS the most popular in the great sugar
orchards of Vermont, York State and
ONO, which has proved its excellence.
For the coming season, however. il has
several important improvements. II is
not the old Cook evaporator, but com
bines with the best of the foundation
principles of the Cook patent the i'm
provements of the Williams and Rutler
Corey patents. The Distinguishing
feature OF cross-wise crimps or corruga.
tions is of course retained These cor
rugations form resisting chambers that
accumulate the passing heat, and in
crease the heat capacity % to 80 per
cent. A cover has been added which
still further increases the evaporating
capacity OF the evaporator, and in addi-
ton, prevents the steam from entering
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 condensing on the underside 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
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 it more health
full to work in
Again the double furnace castings
form air chambers along the full length
OF the arch, through which the heat ra-
dated from the sides is drawn up and
over the surface of the boiling sap, and
then into the steam chimney, thus as
sisting 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-
structlon overcomes the deposit of So
called inter-" or malate of lime, which
often gives so much trouble. 1t is this
inter, or combination of malic acid and
lime, that must be largely overcome in
order to make sugar that will test 80
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
; changing the location of the regulator
from one end to the other; one day in
} front end, the next in the back end Or
; it need remain in the back end only one
or two hours, if preferred. Some of the
best sugar makers prefer to use the evap-
orator in 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 that purpose, the sediment or
! inter is got rid of entirely. In fact, all
: syrup should be strained through these
r strainers, as it takes no more time and
adds much to the market value of the
product.
Sugaring-off can be done in the back
section by using the damper which turns
the heat under or away from the evapor-
ator as desired. This damper will be
found to be of great value for this pur-
, pose. The Williams evaporator is made
: : with or without the cover to be set on a
= stone or brick arch. tbs furnished with
: or without the cover when sold with the
. portable iron arch. The iron arches
y have the outside jacket and two flues or
:, not, as desired. By examining the illus
! tration, which shows the whole evapOra-
tor clearly, it will be seen that there are
two passages at the bottom of the fur
mace. The damper turns the heat OF
smoke into either as desired. There are
many other points in the manufacture of
maple sugar which it is impossible to
embrace in this article, but which are
covered in an illustrated circular that
? any reader of this paper may obtain free
lnf oil hxra 1xrf, 70 a a
card to the Vermont Farm Machine
Company, Bellows Falls, Vt, stating
that he saw this offer in the BANNER.
The Williams Bellows Falls Evapera-
E tor has not only the best and latest i'm
\ provemets, but is the lowest in price
L when the square feet of heating surface
are taken into the account
Another improvement is the sugaring-
o off thermometer. This is so made as to
e be placed in the evaporator to get the
e temperature of the boiling syrup. 1t has
q wooden handle, so it can be easily
: taken hold of without burning the hand.
+ Directions go with these thermometers,
I telling at what temperature the syrup
v should be to give it the density that
: would make the best sugar, and the
weight of the syrup when cooked. This
is more convenient and said to be much
more correct than the saccharometer
/ which has been used so many years, as
i with those the syrup would have to be
= run off into a cup and tested, while with
G these Thermometers it can be tested in
{ the evaporator, the thermometer lying in
the evaporator all the time while the sap
t is cooking This thermometer with the
/ Williams Improved Evaporators makes
e it easy for even one not an expert in su-
/ gar making to produce No. article.
r Arrangements should be made at once
{ by all enterprisIng sugar makers to put
in the Williams improved evaporators
s before snow flies. The manufacturers
e will be crowded with orders, which will
4 have to be filed in rotation. Hence
e there is quite as much necessity for or
e dering the apparatus promptly as there
' is for applying for license to get the
bounty.
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0 1t is related that famous college
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