The true Democrat. [volume] (Bayou Sara [La.]) 1892-1928, 1897-04-17
MAPLE SUGAR CAMP
INGENIOUS WAY OF COLLECTING
SAP FROM THE FOREST.
Wooden Cutters Are Run Through
the Sugar Crciiard-Ihe Nest In
tercsting Process is "Sugarin.
OH"-Yield Per Tree.

the Sugar Crciard-Ihe SlcS1 HI
terestin. Process is "SugarinS
On"-Yield Per Tree.
Z n 1850 the maple sugar production
| of Vermont was 6,349,357 pounds,
and 1897 gallons OF slrup. The
production steadily increased.
until in 1859 it amounted to IA, 1923, Cpl
pounds and 2ls,252 gallons of slrur,
valued at $l,249,S56. The improve
ment in quality has been most marked
also, for, though there is great deal
of adulterated maple sugar. the makers
stoutly maintain that it is adu}terated
by dealers. There are nearly $4,000
sugar makers in Vermont alone, and
there ore probably as many in the
other States in which maple sugar is
made. The industry, therefore, is one
OF very respectable dimensions.
A properly conducted maple sugar
camp in Vermont Is we'll worth see
ing. Many improvements have been
introduced during the last few years.
In the centre of the "orohara,' or
"bush," as it used to be called, is a
commolious and well-equipped sugar
house, in which the utensils are stored
when not in use. The process of sugar
making, as now conducted, is practi'.
cally as follows: FIRST, two or three
men "tap' the trees. One goes ahead,
and with q three.eighths.inch bit
makes On incision about Oh inch deep
on the lee side of the tree. A second
man inserts round, double tin epile
or spout, about three inches long, in
the aperture. The spout not only
conducts the sap, but has on arrange
ment for suspending the bucket be.
meath it. Lastly man hangs the
buckets, which are either of wood or
tin.
Gathering the sap has been much
simpliGed. The old way was to hitch
a team of stout horses to short sled
carrying the "holder," large wooden
tub, holding several barrels, in which
the sap in the buckets WAS poured.
Now leaders, or wooden cutters, arc
run all through the orchard, empty
ing into a large storage tank at the
sugar house. In brick framework
in the sugar house is set en- iron arch
with square, iron chimney. For a
large orchard of 1000 trees the arch IS
about five by twenty feet in area, two
and one.half feet deep in front, and
ten inches deep at the chimney end.
In this arch Gre set the evaporators, a
deep boiling pan in front and four
smaller and shallower pans farther
back. The bottoms Of tho e7aporators
are deeply corrugated, nearly 1oub-
ling the surface exposed to the heat.
The boiling is done rapidly, as rapid
boiling improves the quality Of the
sugar. The sap flows from the tank
through q hose with strairer at.
tached into regulator, which allows
only certain quantity to flow into
the evaporation. At certain point the
sap is drawn by siphon from the
large evaporation into one of the small
ones, the scum and settings being left
behind. In the last pan the liquid is
cvaporated to the strip Of corn nerce,
weighing eleven pounds to tie gallon.
The most interesting process is
"sugaring OFF," The sirup is slowly
boiled in large pan until the expert.
enced sugar. maker knows it is "lone. :"
The pan is then lifted off, and the mass
is turned into tubs, holding from ten
to hundred pounds. If it is to be
made into cakes it is stirred longer,
till 1t becomes dry enough to retain
its shape. The whiteness OF maple
sugar does not determine its price.
Il is due somewhat to the difference of
soil and the amount of rain chat has
fallen into the sap. Pure maple sugar
is browish amber in color, with fine
grain. II tie grain is rot fine, and if
there are airholes in it, it has prob
ably been adultcrated by cane sugar,
glucose or clay-by some wicked deal.
err, savs the maker.
The average yield per tree is abont
two pounds per season, the season
lasting from four to six weeks, until
frosty nights cease and the buds be-
gin to swell, when the SIP tastes strong
and ceases to iow.-Ncw York Led.
ger.