Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1901-03-29
sueARINe IN THE oLpeN TIMES.


features were in a state of crudity
or non-eXistence that can scarcely be
realized at the present day. Step by
step; generally moderate sometimes
rapid. the objects being speed in pro
duotion, often superiority in quality,
the arts have reached an omnence
worthy of admiration. The modern
method OF manufacturing maple sugar
is Illustrative, and SO variant from the
tapping OF the tree TO- the finishing of
the product. inclusive. that if a sugar
maker should be seen pursuing the
old method, he would be thought to
have escaped from an asylum for luna
tics or idiots.
Seventy-nve years ago three
fourths inch auger was used in tap
ping; and, to induce an abundant flow
of sap, it was bored into the tree
about four inches. The fbres of the
maple were believed to be a mass of
insulated tubes that would yield no
sap beyond those cut off. The larger
the auger and the deeper the hole,
the more sap was expected to be dis
charged. There is in my possession
such an auger that has done valiant
service in the sugar orchard, made
by a common blacksmith and bearing
his initials. r. S, that is 100 years old.
Sap was caught in troughs, generally
of maple split into halves, dug out
with an axe and finished with the
guuge. At the close of the season
they were turned over or set up
against the tree to await the coming
Of the next sugar season. and were
believed to be we'll protected Buck
cts were coming into use i'm some
places.
The spouts were made of sumaCh.
when it could be found. and varied in
length from six inches to - inches
or more. to match different distances
at which the trOughs had to be set
10 avoid obstacles. The spOuts were
often made IN evenings by the light
of the old brick fireplace and tai
low candle: and a half dozen children
"assistiug." did not diminish the Zest
of the labor. After the surplus half
Of the spout had been removed by
the drawing knife down TO the pith
the uocketknife was called i'm to finish
the end to fit the hole in the tree.
Before the three-fOurthS inch auger
came into use. it was the practice to
box" the tree by forming a reservoir
that would hold a half pint from
which the sap was drawn out into the
trough. This appears to have been
the original method of extracting sap
from the sugar maple. The reser-
voir was formed with gouge; and
every sugar maker who was abreast
with the times was the owner of that
indispensable instrument of torture.
Armed with this and a mallet, our
ancestors of a century ago went into
the forest with courage and patience,
to compel the maple to discharge its
saccharine treasure under what would
in this advanced age of discovery. be
considered almost criminal mutila-
ton. 1t will be seen that the tap
ping of a sugar orchard in the olden
time was a question of time; and,
in its slowness. IN harmony with the
other branches of the industry Yet.
as no better method was known, the
sugar maker was content to pursue it,,
and happy that he knew no more.
But neither the gouge nor the three
fourths inch augcr induced larger
flow of sap than three-eighths inch
bit bored into the tree two inches.
This is proof enough that the sap flows
af,rttftu- the tree III ~tineN s1tgar Season
if the tree is tapped. Notwithstanding
the conclusion of men in high posi-
ton to the contrary.
At the time alluded to, evolution had
shyly made its appearance; then, after
displaCing the gouge and the trough,
with the auger and the bucket. dis
appeared for season. The sugar
house. with its convenience and pro