The Windham County reformer. (Battleboro, Vt.) 1876-1897, 1896-02-21
AYE RS
THE ONLY cop HEpAL
\ SARSARAR|llA
CURES OTHERS, WILL CURE YOU

NY NC attributed 10 the neglect OF it
manufacturer when the sap is in prone
condition.
There are natural causes also, whicl
conflict materially in the production
OF the best grades of maple syrups
The soil upon which naples hay,
grown sometimes affects tho sap. The,
there arc occasional seasons when tn,
sap does not contain but Il sligh
amount OF saccharine. The create
The saccharine contained in sap. til,
less will be the exposure to heatec
metal. AS an illustration. A better
grade of syrup can be obtained if onl,
twenty gallons of sap be required t.
make gallon of syrup, than if fort,
gallons of sap are required to max,
the same quantity; as the larger guam
tity of sap is exposed to the same heat
twice as long as the smaller quantity
| Ii leaves or any 1ibrous substance,
raln-water or snow, or dripping Of
water from wet tree boughs are al
lowed to come into contact with the
sap: or if, as has been stated before, q
tree is tapped where the sap touches
dccayed wood; or if the sap is exposed
| to the air for any length of time, il
will be darker in color. To obviate all
such difficulties, covers for the sap
buckets are wcll.nigh indispensable.
Syrup should be drawn from the
evaporation into small vessels of ca
pacity not exceeding three gallons.
Continual drawing Of syrup from the
evaporation into larger cans, such as
ordinarily used, will add color and
hold the silica in suspension. Syrup
7 IN, h Il - 80. IL.
and it is not vitaly important that
the silica be eliminated from the
syrup, to make it both toothsomc and
attractive to the consumer. The re-
moval of silica from syrup can be ac-
complishcd in two ways. One method
is to bring the syrup to boiling
point; strain it through Il thick felt
strainer in pals. as before stated.
and, when the syrup is cool, the
silica will have settled TO the bottom.
Should its appearance still be cloudy
the second method may be employed,
which is to thoroughly cmulgc milk,
or the white of an egg with the syrup.
When the syrup has reached the boil
ing point, the scum which arises to
the surface will contain the silica.
The first method is preferable how
ever. as very often milk, or the
white of an egg will leave a peculiar
odor, especially if the Ingredients are
not perfectly fresh whom used.
Whether the maple product is market
able, either in syrup or sugar, either
commodity should be free from silica.
The standard weight of maple syrup
is eleven POUNDS to the gallon. If it
weighs less the syrup is liable to fer
ment: if it weighs more, it will crystal
lie. Capitalization is, in reali ty, no
detriment to the syrup, as it is an
undeniabe indication of its superior
quality, for a poor grade of maple
syrup never crystallizes.
Having proceeded with the manu-
facture of syrup until it is ready to be
canned, the greatest care should be ex
ercised to retain, so far as possible,
its matrhless flavor for an indefinite
period. 1t is unfortunately too true
that the majority of sugar makers ne
glect this most important part in good
syrup manufacture.
A reliable package and one which
will protect its contents, must be
sealed. All air must b.
absolutely excluded. To accomplish
this the can must be filled to its very
brim with the syrup at not less than
$50 degrees Fahrenheit, SO that when
the syrup is cool. the can will be con-
tracted. rather than expended.
If the syrup is canned while cold,
more or less air will be held in sus
pension. and if this air is not allowed
TO rise, which will require considera
BILE time. the syrup is liable to be
ruined.
Again, if the syrup is put into IA
can at temperature of so 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
will cause the can TO leak. As syrup
storage in an attic will be in a better
condition than if stored in cellar,
unless the cellar be absolutely dry, it
is of greatest importan &c that the fore
going advice be needed.
= The quality of syrup made 10y re
sugar is inferior to the syrup
from which the sugar was originally
made: hence the maple product should
be entirely in syrup, and placed as
such upon the market, as in that form
it is more profitable both for the
producer and the consumer.
Why is it more profitable Tor the
producer? If the producer mas a
market for sugar above the ordinary
price in some instances it may be to
the producers advantage to convert
his syrup into sugar. This is, how
ever. tho exception and not the rule.
A gallon of syrup which will weigh
eleven pounds will make fraction
over eight pounds Of sugar. If this IS
multiplied by the price per pound,
and the expense of labor and fuel add
ed. the result will clearly demonstrate
the profit or loss sustained in the tran
Why is it moro profitable ior the
consumer: The greatest loss TO the
consumer is the absence of the deli
cate maple flavor in the sugar The
high temperature required to convert
the syrup into sugar is the cause OF
tbc loss of the exquisite maple flavor,
If one is. however DESTROYS of making
maple sugar. it can be made from the
syrup with little difficulty. and !
thereby preserve its charming flavor
rs fresh as when made in the midst OF
The sugar season. 1t should be noted, |
however. that if syrup is TO bc con !
rerted into sugar. it should boil brisk |
lv. never over sluggish fire.
II is almost impossible for one to
obtain pure maple syrup in large cities
,ycn though purchased from the most
reliable houses. It is but a trliilng |
task to obtain the address of a good !
sugar maker: one who has a reputa- !
lion at stake. and who would not i'm /
pose upon your credulity by supplying /
You with an inferior. or an adulterat-
al article.