Orleans County monitor. [volume] (Barton, Vt.) 1872-1953, 1890-11-24

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The Williams Bellows Falls Evaporato
is the most popular in the great sugar or
chards of Vermont, York State and Ohio
which has proved its excellence. For tn,
coming season, however, it mas severa
important improvements. II is not the
old Cook evaporation, but combines with
the best of the foundation principles OF
the Cook patent the improvements of The
Williams and Butler & Corey patents
The distinguishing feature OF cross-wisc
crimps or corrugations is Of course re.
| tanned. These corrugations form resist
ing chambers that accumulate the passing
heat and increase the heat capacity 25 "a
so per cent cover has been added
which still further increases the evapor.
ating capacity of the evaporation, ard, in
addition, prevents the steam from enter
ing the sugar house, carrying il of thro
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 underside of the roof of
the sugar house, and after mingling with
the dust, falling back into the sap, as Ii
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 &c 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 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 i'm the evaporation and in the
more rapid removal of the steam and con-
sequeut purity and light color of the syr-
up.
The evaporation 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 'niter," or molate 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 or
der to make a sugar that will test 90 de-
grees by the polariscope, and get the
full &c bounty. There are two ways of
overcoming this difficulty in the Williams
Bellows Falls evaporation. The first is
by reversing the evaporator each morn
ing before commencing to boil for the
day, which is readily done. The deposit
of laf Of inn al h..
by changing the location of the regulator
from one end to the other; one day in the
front end, the next i'm 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 at 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 evap-
orator for that purpose, the sediment of
inter is got rid of entirely In fact, all
syrup should be strained through these
strainers as 1t takes no more time and
adds much to the market value of the
product.
Sugaringoff 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. The iron arches
have the outside jacket aud two fiues or
not, as desired. BY examining the illus
tration which shows the whole evapor-
ator clearly, it will be seen that there are
two passages at the bottom of the fur
mace. The dampcr turns the heat or
smoke into either as desired There are
many other points ia the manufacture OF
maple sugar which 1t is impossible to
embrace in this article, but which are
covered in an illustrated clncular that
any reader of this paper may obtain free
OF all cost by applying for 1t on postal
card to the Vermont Farm Machine Com
pany, Bellows Falls, w., stating that ne
saw this offer In the MONITOR,