Herald and news. [volume] (West Randolph, Vt.) 1878-1943, 1890-11-20

surface OF the boiling sap, and then into
tne steam chimney thus assisting very
materially in the evaporation and in the
more rapid removal of the steam and con-
sequent purity and light color of the syr-
up.
The evaporator is fitted with double
ends-that is, has a finishing up apart
ment and faucet at each end. This con-
struction overcomes the deposit of So
called inter" or malate of lime. which Of
ten gives SO much trouble. 1t is this nj
ter or combination of malic acid and
lime, that must be largely overcome in
order 10 make a 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 Fails evaporator. The first is by
reversing the eyaporator each morning
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.
II need remain in the back end only one
or TWO hours II preferred. Some of the
Dest sugar makers prefer TO use the e.
vaporator in this way although those
who hav'nt tried it fear scorching the
syrup II run off on front end Reversing is
sure TO loosen up any deposits of lime
Ielt strainers sold with the evaporator for
that purpose, the sediment or inter is got
rld OF entirely. In fact, all syrup should
pc strained through these 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
tne neat under or away from the evapora-
tor as desired. This damper will be
found to be of great value for this pur-
pose. The Williams eyaporator is made
with or without the cover to be set on
stone or brick arch. II is furnished with
or without the cover when sold with the
portable iron arch. The iron arches have
the outside jacket and two flues or not as
desired. BY examining the illustration,
when shows the whole evaporator clear
", II will be seen there are two passages
at the bottom of the furnace The dam
per 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 article,
but which are covered in an illustrated
circular that any reader OF this paper may
obtain free of cost by applying for 1t on a
postal card to the Vermont Farm Ma
chine Company, Bellows Falls, Vt, stat
ing that he saw this offer in the HERALD
AND NEWS.
The Williams Bellows Falls Eyaporator
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 account.
Another improvement is a sugaring-off
thermometer. This is so made as to be
placed in the evaporator 70 get the tenn
perature OF the boiling syrup. 1t has a
wooden handle so ii can be easily taken
hold Of without burning the hand. Di-
rections go with these thermometers, tell
ing at what temperature the syrup should
be To give it the density that would make
the best sugar, and the weight of the syr-
up when cooked. This is more convenient
and said to be much more correct than the
saccharometer which has been used so
many years. as with those the syrup would
have to be run of into a cup and tested,
while with these thermometers 1t can be
tested in the evaporator, the thermometers
lying in the evaporator all the time while
the sap is cooking. This thermometer
with the Williams Improved Evaporators
makes 1t easy for even one not an expert
in sugar making to produce No. | arti-
Gle.
Arrangements should be made at once
by all enterprising sugar makers to but in
the Williams improved evaporators before
snow flies. The manufacturers will be
crowded with orders, which viii have TO
be filled in rotation. Hence there is quite
as much necessity for ordering the appa-
ratus promptly as there is for applying for
license to get the bounty.