Bennington semi-weekly banner. (Bennington, Vt.) 1894-1902, 1895-02-26

of pound per year to each person. In
reference to the low prices now received
for sugar, he said this was due to two
causes-first the presence in the market
of adulterated goods, made from glucose
and cane sugar that are sold as maple
goods; and second, to the production of
large amount of maple goods of an in
ferior quality.
The first obstacle we may not be able
to overcome at present and may have to
wait until the government gives us pure
food law, which will take glucose, syrup
and many other frauds out of the market,
or at least compel them to be sold for
what they are. The second objection,
poor quality, may and should be over
come by the producers. The maker of
maple sugar to-day should put aside the
idea of value in it for its sweetening quail
tiles and depend upon flavor for fixing
the value.
Maple sugar or syrup that is purchased
as luxury commands to-day a high
price and it is paid by the consumer will
ingly. Many producers of maple goods
in the State are to-day receiving 81 per
gallon for their syrup and 10 to Is cents
a pound for their sugar.
The only trouble with the business is
that not enough people are getting these
prices. Said that the man who made q
fine article might not get a high price for
it. He must find customers who want it.;
must put little business into the work
and look up market. Suggested Vari-
| Gus ways for doing this-by doing some
bought, and by means of interesting
! friends or relatives outside the State to
place his product for him. Spoke of the
Maple Sugar Makers association as an
organization that is working for this
sama purpose, and believed it was for
the interest of sugar makers to unite and
try to produce more uniform product
and improve their methods.
With reference to making, said the
farmer should consider his sugar orch
ards as of special Importance and proYide
modern utensils. Should be ready to
commence when the season first opens
and not lose the first week of the sugar
season in breaking roads and getting
ready. The sugar made this first week
is the best of the season and brings the
highest price. Care should be taken in
tapping the trees. Should be tapped
where there is healthy, thrifty appear
ance in the tree. Should tap with 7-16
or inch bit and bore from an inch to an
inch and half deep. Believed the ex-
ira quality of sugar made from shallow
tappings is sufficient to make good any
loss in quantity.
Sap should be gathered often and
boiled Immediately. The dark color of
sugar comes largely from allowing the
sap TO remain exposed to the air. AS a
rule, the less time it is exposed the light
er the color of the product. Sap should
be kept as cool as possible. Thought
some form of an evaporation nearly lndis-
pensable in doing economical and salts
factory work. Had seen excellent re-
suits from using pans in some cases, but
the best average results are from evapo-
rators. Liked some form of metal spout
Are more easily kept clean than wood
Thought it necessary to remove the NAL
onate of lime or sugar sand in all cases.
Had found when cooked sufficiently for
syrup that this substance would settle if
allowed to stand in large can until cool.
He liked the felt strainer. This takes
out the sand and syrup can then be put
in cans Immediately while hot and sealed.
Believed that syrup is the form in which
the maple product will be wanted, and
that it is more profitable to sell syrup
than sugar. Syrup should be made thick
enough to weigh IL pounds to the gallon
net. This point is easily determined by
| the meter or thermometer.