The Manchester journal. [volume] (Manchester, Vt.) 1861-current, 1896-02-27
aariCnltnrt.


alts aal fn, las ~ wE
II leaves or Az hbf5us sabsis1oos, rain
water OF spow. or The dripping q water
ffom uei tree hous b., sfs slIoStd 20 cone
Toto coutsct vltb sap, or II, ~ has be,
been before stated tee is tapped Wbere
TIE SEP lie tIposed to the ar ior say length
Of ume, il pili he darker in oalur To
obylale all snch dIifeuiues, covers iur the
cap buckets are yell nigh iadispenable.
sytpp should he dfasu from the eYsp
orator 10 o email vessels, oi csrscity Bot
exceeding three salioos Continual dau
ios Of the ssrup irom the evppotatot iuto
lsrse cspt, tucb As sre ordinarily use3,
nil add color. aud hold the silica 10 sus
pensiou syrup 10 tbs condition lie net
marketable. aud u u vitality important
Iuai the sitlca should be entirely removed
from the syrup, 10 make 1t both attractive
mlypl Of sllics from syrup can be sccom
pished 10 two W-ys One method is 10
btius The tyrap to boiling point strain
II through thick felt straiueT into pals.
a. btilre ststed, aud when the syrup ls
ceol, the silica Sil have settled st the
lotion Should ils appearance slll be
cloudy, the second method nay be em
ployed, which l. TO thoruu bly, emuige
milk. or the white Of AL EGG with tie
yfup when cold. When toe syrup has
reached the boiling polut, tbe scum which
rises o the surface viii contain the sIIIcs.
lbe standard weight Of maple syrup is
leyru pounds to the gallon. II 1t weighs
lsss, he syrup Is liable to iermeut, II It
weighs more, 1t viii cfystali24 Crystal,
zttion is IN resliy 10 dstrlmeut TO the
syrup, 81 II IL al uboeuisble Indication
Of tie cup, nor quality, iur poor grade Of
maple syrup ueyer crystall'2
Having proceeded With the manufacture
Of syrup unuI 1t Is ready for canning, the
greatest care should be exercised TO retain
as far At possible It's mstchless flavor for
an Indefinite period. 1t is, unfortunately,
too true that the majority OF sugar makers
neglect this most Important part in good
syrup msnutscture.
A reliable package, and one which will
protect It's contents, must be Theoretically
sealed. All air mus tbesbso lutely exelud
ed To accomplish this, the can must be
filled to Its very brim with syrup at o TEN
perstnre OF not less than $50 degrees Fair
euheit, so that when the syrup is cool the
can will be contracted rather than IL
pended.
II the syrup IL canned while cold more
or less sir will be held ia suspension, aud
if this air IL not allowed to rise, which
will require considerable time, the syrup
is liable to be ruined
Again, If the syrup is put into a can at q
Temperature of 80 degrees Fahrenheit, |
and during the following summer season,
the temperature rises to 100 degrees, the
expansion OF the syrup will be so great
that the strain viii cause be can to leak
and as syrup stored il at attic will be in
better condition than il stored 10 a cellar, |
unless the cellar Is absolutely dry, it is
Of the greatest Importance that that the
foregoing advice be needed;
The quality OF syIup made by remelting
the sugar was originally made. Hence the
maple product should be entirely in syrup
snG placed as tuch upon the market, Us 10
that form, it is the most profsbIe both
to the consumer aud to the producer,
Why II 1t tDore profitable TO the pro
ducer2 II the producer has market for
sugar above the ordinary price. IN some in
stances 1t may be the producer RS advantage
to convert his syrup into sugar. This 49,
however, the exception, and MT the rule
A gallon Of syrup which will weigh eleven
pounds will make q fraction over eight
pounds of sugar If THE Is multiplied by
the amount obtained per pound, aud the
Expense OF labor and fuel added the re
suit will clearly demonsttatel the prof and
loss sustsiuei III the transaction.
Why is II more profitable for the con
-umer to buy syrup? Tue greatest loss
sustained b, the consumer il 10 the lOs 8
Of the delicate maple fl .vor IN sugar
The high degree OF ten peruture requir
I'd, in order TO produce sugar, almost en
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