New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1896-04-26

to 20o0ooDo pounds. and Of pure map.e syrup al
from 100000 TO 100000 gallons Both the sugar
and syrup are extensively adultcrated especaly IN
Chicago and Milwaukee. by the addition OF from ~
to IS per OF glucose 10 only or 10 per cent OF
pure maple sugar Maple sugar IS produced IN Yer
mani Massachusetts, Northern Ney-York Ohio.
Wisconsin Michigan and Indiana. About onc-half
OF the crop comes from Vernon; AMI onc quarter
from Ohio both OF which States have stringent laws
FOR preventing adulteration. The penalty In Yer
mont for each offence is fine OF not less than 80
nor more than 500 OF which one-half is given to the
complainant.
NETWORK CITY'S SUPPLY
The quantity OF maple sugar annually received in
this city Is estimated at from 100000 TO 100000
pounds Nearly all Of this comes from Vermont. al
though some Is received from Canada and limited
quantity from the northern part OF this state The
farmers ship about 80 per cent OF this crop In sugar
and about 10 per cen; in sap syrup. This syrup.
however. having been only slightly boiled soon de-
teriorates in quality. but II the syrup H. properly
made and pu; up in alright cans or jars II VIII
remain in prime condition for many years. There
is only a little syrup used in summer ana that IL
mainly consumed by manufacturing confcctioners
Most OF the eugar received here IL boiled down by
the firms that make specially OF the business. but
some OF the keepers Of large hotels and restaurants
themselves manufacture the syrup consumed In
their establishments The greater part OF the sugar
farmers until the autumn. when a more active de-
mand Is felt AMI better prices are obtained IN city
The PROCESS of Prod"cns maple "a and
and the sap to ascend in their trunks In tapping
the trees holes. about threecuarters Of an inch
in diameter, bored in cbllquely ascending
direction about twenty inches from the ground.
These at first are only about one-half inch deep:
from one to two inches spou,s from eight TO Ten
inches long OF elder or sumach. and someiiin,s on
running sap caught In pals or trcughs; Freezing
nights and thawing days which are KNOWN ,h as as
This usually runs for from three TO four weeks, ex-
tending from the latter part OF March into April
of the trees is correspondngly delayed. When after
the work is begun hot weather sets In and suddenly
vented. Instances have been known where the Jap
ping could be carried on for only about one week
This was the case last year.
FIRST SAP THE RICHEST.
The first sap obtained Is the best and the richest
in sugar After that II becomes OF poorer quality.
and II 1t has run for three four weeks. I'll the
has peculiar flavor As II II had been burned. and
Is known In trade as bud sugar" The sap must be
collected every day and taken on carts or run
down within twenty-four hours 1t will be likely
to spoil by fermenting To produce syrup. the sap
Of about the same consistency az honey. II is then
allowed stand for from eight ten hours. during
lie to the bottom To clarity the syrup milk or the
whites Of eggs boiled with 1t and then skinned
'rGm m rne sugar Of which the syrup yields from
2ll to 3s ounces to the gallon me syrup Is Soed
sugar is valuable because Of It's peculiar flavor
The best sugar is neither extremely light nor ex-
maple trees Yield from two to six pounds OF sugar
each per according to the productiveness OF
between twenty and thirty years cid yield the most
and the richest sap. and they may be Annually