New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1895-03-31
THE SUGAR ca MP.
WHIT IS DONE TO-DAY WITH THE SAP
or THE MAPLE.

or THE MAPLE
in 1859 the maple-sugar production OF Vermont
was $40 So pounds and 991 gallons Of syrup The
production steadily increased until in 1889 II
amounted to IT, 92I pounds and 2S2j2 gallons or
syrup valued at Sl.2.ssj; The improvement in
quality he's been most marked also. for. though
there is "A great deal CT aduterated maple sugar,
the makers stoutly maintain that 1t Is adulterated
by dealers. Tho maple-suGlr bounty was espe-
ciay designed to stimulate the productions but
owing to various causes. many o. the makers nave
not taken advantage of it's provisions. There are
nearly 1900 sugar makers in Vermont alone ana
there probably many in the other States In
which maple sugar Is made. Tho Industry, there
fore is one OF very respectable dimensions.
y properly conducted mape-susar camp in Yer
mont is well worth seeing. Many improvements
have been introduced during the last few years. In
the centre of The 'orchard." or bush, as 1t used
to be called is a commoiious and well-equip2ed
sugar-house. in which all the utensils are stored
when not In The process OF suGar-making
as now conducted. Is practically follows: First
two or three men tap" the trees. one goes
ahead. and with n three-eighths-nch bit. makes
an incision about inch deep the lee side or
the tree \ second man inserts round, double
tin spile or spout about three inches long. n the
arerture The spout not only conducts the sap
but has arrangement foT suspendnS the bucket
beneath it. Lastly. n man hangs the buckets
which are either OF wood or tin
Gathering tine sap has been much simpllneh Inc
old way was 10 hitch team OF stout horses TO a
short slcI carrying the holder" large wooden
tub holding several barrels In which the sap in the
buckets was poured. NOW leaders or wooden gut
tcrs are run all through the orchard enpty.ng into
a large storage tank at the sugar-house In "A
brick framework IN the sugar house is set an IRON
arch with square iron chimney FOR large
orchard G.. roo trees the arch is about > by y
IN area, ~ feet deep in front. ana 10 inches
deep a tho chimney end IN this arch are set the
evaporators. deep boiling pan in front ami tour
smaller and shallowcr pans further back. The bot
toms Of the cvapOratOrs are deeply corruSite
nearly doubling the surface exposed 10 the heat
The boiling Is done rapidly. IA RAPID boiling I'M
Proves tho quality Of the sugar The sap noWS
from the tank through hose with strainor at
tain quantity to flow into the evaporator. At Ger
tain point the sap is dra Hn by a syphOn from the
large cyapOratOr into ono Of tho small ones. the
scum and settings being lett behind. In the last
pan fhc iiquii is Yaooratel to the syrup % COM
Incrc'. weighing eleven pounds to the gallon.
Tho most Interesting process is "sugarng off -
The syrup Is slowly boiled in the large pan until
tho experienced sUc9r-maker knows IT liz done
Tho pan is then ftcd Of and the mass Is turned
into tubs. holding from ton to a hundred pounds.
till IL becomes Dry enough TO retain its shape The
Wilderness OF maple sugar does not determine it's
price II is duo somewhat the difference OF soil
AMI the amount OF rain that has fallen into the
Pure maple sugar is brOwn,Sh amber in
color, with fine grain II he grain is fine. ard
r there arc ar holes IN &: :; has probably been
adul'crat"d by cane sugar. glucose clay-by
some viciIed dealer says the maker.
The average Yield per tree Is about two pounds
per season. tho season lasting from four to SIX
to SWELL when the sap tastes strong and ceases
10 nov