Herald and news. [volume] (West Randolph, Vt.) 1878-1943, 1893-03-15


heating arrangements are found. The
syrup, after it has run from the evapo-
rator into the can at one end, is taken
into square pan with high sides, made
of galvanized iron. This is usually
set upon stove. In this pan the syr-
up is boiled, being continually stirred,
until it is ready to grain, when it is
taken off the fire and cooled, the STIR
ring being continued, until it is quite
hard, when it is put into tin pals and
is ready for marketing. If cakes are
wanted, the boiling is continued lit
tie longer. The cakes are made in tin
forms and are harder than tub sugar.
Sugar stirred for long time and then
drained will be nearly as dry and as
white as the whitest of refined cane
sugar. During all the time the sap is
boiling in the evaporator, the attendant
keeps close watch and, with skim
mer, removes all the impurities that
rise to the top. When the syrup is
put into the sugaring-off pan, it is
strained through felt prepared for the
purpose. There is no stopping place
along the line of the best sugar making
so long as sap is dropping from the
spouts that convey it to the buckets.
The sap is not left in the buckets long
but is soon gathered and, in evapora-
tors, is quickly converted into a light
colored syrup having a delicious maple
flavor. This syrup is quickly convert
ed into a light-colored sugar having
the same delicious flavor. . Put the
syrup into sealed jars or bottles, and
it can be kept for years ''as good as
new."
Not all of the dark sugar produced
in Vermont is impure. When deep
pan is used instead of an evaporator,
the sugar maker may, by pursuing
wrong methods, produce pure sugar
that is dark-colored. He may do this
by keeping bis pan over the fire from
morning until night, putting in fresh
sap from time to time but never re-
moving any part of the syrup until
night comes. The product Of this long
sleeping will be dark syrup from
which only dark -colored sugar will be
made. Syrup left standing in an open
vessel for long time will become dark,
and the sugar made from it will be dark.
This dark sugar may be pure, but it
will not have the nice flavor the light
sugar has. Sugar making has been
compared to tea drawing. Tea quick
ly drawn and kept in the pot but a
short time will be light-colored and
will have a pleasant favor; steep it, or
keep it in the pot long and it will be-
come dark-colored.
THE MAPLE SUGAR MARKET.
There is to-day demand for maple
sugar that is greater than the supply.
If the Importance of the industry was
recognized by the maple sugar produc-
ers and they were to make an effort to
meet the demand, it would require
more than one year for them to get the
necessary utensils and apparatus, and
they would have to tap every maple
tree upon their farms, finally. City
are getting great for
tunes through the sale of adulterated
and imitation maple sugar. The mon
ey that is now flowing into their pock-
els should 90 into the pockets Of the
honest maple sugar producers. The
producer and the consumer have a COM
mon interest here, and once they get
n close touch, the day of the counter
feiter will begin to pass rapidly away.
Some Of the more enterprising YER
mont sugar makers have already gain
ID family customers who take every
,ound of sugar and every gallon of
.vrl1n the nroducers can sell and nava
air price for the same. Other con-
umers are beginning to seek the pro-
lucers and give their orders directly to
hem. The middlemen lose their
,rofit, but both the consumers and the
PRODUCERS are gamers. The producer
hould meet his woubl-be CUSTOM
rs halfway; he should advertise