The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1895-04-14
THE SUGAR CAMP.
What Is Done To-day with the Sap of
the Mnplc-ImprOved Processes.
RI Trib

=
the Maplc-Improved Processes.
New York Tribune.
In 1850 the maple-sugar production of Yer
mont was 6,349,557 pounds, and 5,937 gallons
until in 1889 it amounted to IA, l23, s2l pounds
and 2lS.2o2 gallons of syrup, valued at ST.
24S,So6. The Improvement in quality has
a great deal of adulterated maple sugar
the makers stoutly maintain that it is adul-
terated by dealers The maple-sugar bounty
was especially designed to stimulate the
production; but owing to various causes
many OF the makers have not taken advan-
tage of it's provisions. There are nearly
$1,000 sugar-makers in Vermont alone, and
there are probably as many in the other
states in which maple sugar is made. The
industry. therefore, is one of very re-
spectacle dimensions.
A properly conducted maple-sugar camp
provements have been introduced during the
last few , years; In the center of the
called, is commodious and welI-equipped
sugar-house, in which all the utensils are
stored when not in use. The process of
sugar-making, as now conducted, lis prac-
tcally as follows: First two or three men
tap" the trees. One goes ahead. and with
three-eighths-inch bit, makes an incision
about an inch deep on the lee side OF
the tree. A second man inserts a round
double tin Spite, or spout; about three inches
conducts the sap, but has an arrangement
for .suspendng the bucket beneath it,
Lastly, man hangs the buckets, which
are either of wood or tin.
Gathering the sap has been much sinpli-
fled. The old way was to hitch team of
"holder" a large wooden tub holding sew
eral barrels, in which the sap In the buckets
was poured Now leaders wooden gut
tiers are run all through the orchard, empty
ing into a large storage tank at the sugar
house. In brick framework in the sugar
house is set an iron arch with o square iron
chimney. For large orchard of 2,0oe trees
the arch is about by 20 feet in area, 2Ih
feet deep in front and 10 inches deep at the
chimney end In this arch are set the evap-
orators, deep boiling pan in front and four
smaller and shallower pans further back
The bottoms of the evaporators are deeply
corrugated. nearly doubling the surface ex-
idly. as rapid boiling improves the quality
of the sugar. The sap flows from the tank
through hose with 9. strainer attached
into regulator which allows only certain
quantity to flow into the. evaporation. At a
certain point the sap Is drawn by siphon
from the large evaporator into one of the
left behind In the last pan the liquid is
evaporated TO the syrup of commerce.
weighing eleven pounds to the gallon.
The most interesting process is '.sugaring
off," The syrup Is slowly boiled in the
large pan until the experienced sugar maker
knows It Is done. The pan Is then lifted
ing from ten to a hundred pounds. III it is
to be made into cakes 1t Is stirred longer.
till it becomes dry enough to retain its
not determine .its price. II is due somewhat
to the difference of soil and the amount of
rain that has fallen into the sap. Pure
ma pie sugar is a brownish amber in color
with a fine grain. If the grain is not fine,
and IL there are air holes in it, 1t has prob
ably been aduiterated by cane sugar. glu-
cosa or clay-by some wicked dealer. says
the maker.
pounds per season. the season lasting from
and the buds begin TO swell. when the sap
tastes strong and ceases to flow.