The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1896-03-25
Maple Sugar and Syrup.

G. Q. Ormsbee of Vermont, in late
issue of the american A griculturiSt, COM
pares pans and evap0ratore. He says:
Maple zap, as it comes from the
tree, copsisis of pure water, holding in
solution a little sugar, together with
little lime and traces OF other minerals.
immediately after coming in contact
with The air, chemical change begins,
whereby q small amount of malic acid
is produced. 1t ia This which gives to
the maple product its peculiar and
characteristic flavor. Were ii possible to
convert sap into sugar without exposure
10 the oxygen of the air, a perfectly white
product would result, but there would
be no maple flavor. Hence some ex-
posure and delay is essential, for the
maic acid is necessity. 1t is also
detriment; for the moment heat is APP
piled, the acid begins to combine with
the lime which is held in solution, and
this forms malate of line. This sub
stance, which is usually called inter-"
not only Injuries the quality of the prod
uct by its presence, but portion of it
adheres TO and forms coating over the
sides and bottom of the receptacle in
which the sap is boiled. For some rea-
son not easily explained, inter thus adj
herring to the interior OF pan, or an
evaporator, greatly Injuries the quality of
the product of all the sap that is boiled
in that receptacle. The inter must be
removed, but 80 strongly does it adhere
that nothing but thorough securing
with sand or similar substance will
remove il.
Exposure of the sap TO the influence
Of the air, or of the sunlight, develops
certain principles which tend to darken
il. A slow fire in boiling also develops
the same principles. Both assist in the
production of other chemical changes
which are deleterOus to the product.
Hence, in the production of good sugar,
it is of the highest importance that the
sap be boiled as soon as conditions will
permit, and with the utmost possible IA
pdity consist nt with conditions which
viii be developed. 1t is important, in
these days OF close competition, that
the reduction be made with tue least
possible expenditure Of labor aud fuel
Now this is precisely what il IS
claimed is done by an evaporator, and
no doubt the claim is justly founded.
BY means of flues through which the
hea, passes, or cOrrugatjons which pre-
sent greater surface 10 the fire,
large amount of heat is utilized which
would be wasted were Ordinary fiat
pans used. The deeper the corruga-
lions the greater will be the surface
presented, and hence the greater will
be the economy of heat. There may
be limit to this rule, but manufac-
turers have not yet reached it,
On the other hand, if evaporators are
used there will always be deposits of
inter under the hues. or between the
corrugatiOns, from whence it will be
Impossible to remove it. These de
posts will Increase in size and thick
ness as the evaporator is used, and may
cause an inferior grade of sugar to be
produced. But if fiat pans are used,
every part of them can be secured and
kept perfectly free from inter, and thus
il is possible to produce better quality
! of sugar.
1t is true thai TO produce a large
amount of sugar by the use of pans, it
will require a greater amount Of fuel,
as well as of labor and attention. Ii is
also true that a plant of sufficient
capacity TO boil the sap of thousand
trees, IN pans, will cost as much or
more than to equip the same plant with
an evaporator of equal capacity. Which
will be the most profitable, each indi-
vidua must decide for himself. If
good, ordinary sugar which will COM
mand ready sale at ordinary market
prices Is required, then an evaporator
should be used. 1t, on the contrary, a
fancy article is required, regardless of
expense, which will sell to special GUS
toners at a fancy price, then fiat, shall
low pans preferably of tiny must be
! pmOlOVrd