The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1901-04-21
gh aa1dita Daily Ea9le Sunday gForlo, ap 81 1901.

the sap can be drawn directly into the
evaporators, as the boiling pans are gen
orally called. Formerly the boiling pan
was a large, shallow, galvanized iron pan.
about six to eight feet wide four or FIVE
wide. and perhaps eight inches deep. This
was field with sap, which was boiled IN
til IL began to thicken. Then more sap
was poured in. which stopped the boiling
for a time: and SO the process was re-
peated all day. Toward night, the syrup
in the pan, the product of the entire days
work, being run down" as il was
termed. and taken of. The result was
syrup Of generally excellent favor, but
always more or less dark because Of the
continuance in the pan so long, and 1he
numerous necessary rebolings Of the
same syrup. This Is all ended The evap-
Grating pan is longer. but more shallow.
II IS arranged with alternate divisions.
which reach nearly across the pan. thus
forming long course extended in zig
gag line the whole length OF the evapora-
tor The sap runs in slowly at the upper
end and runs out syrup at the lower end.
The latest improved evaporators have a
cover and self skimming, two features
which practically eliminate ali chances
OF impurities. The syrup and sugar are
very light-eolored. but some Of those who
are familiar with the product OF both
methods of making. claim that what the
sugar has gained in appearance it has lost
II navor- 1t certainly has lost the dis
colorations due TO smoke cinders and
numerous reboilings. but the unmistaka-
Ole maple favor is still there. and cannot
be eliminated by any patented method OF
making
II the maker is selling his product in
the form Of syrup. he reduces il 10 a
weight Of ten or eleven pounds TO the
galoln, seals il in tin cans and ships II
IN that way Syrup OF that consistency
VIII not grain-that is, no crystals of
sugar viii form in the can If it is
heavier It VIII half eTystalize in time
II one IS making dry sugar the syrup is
placed IN the "sugaring-off" pan. where
it win boil until it IS grained. Then it
is stirred while cooling. The more it IS
stirred. the whittier it is. Many makers
pour in milk while the syrup is boiling
down to the crystanzIng point. The
milk viii rise to the surface, taking all
the impurities with it, which can thus be
skinned of. If the syrup is to be made
into bricks. 1t is boiled a trihe longer
than if it is to be stirred into dry sugar.
More frequently it is run into ten pound
tin pals and allowed to crystalize az
It cools. That is the general form in
! which it is sent to the market.
All through Vermont and IN northern
New York there are producers who make
a business OF sugar-Inaking. Orchards Of
thousands of trees are not unusual. and
there is one orchard in northern Vermont
which contains a. 900 acres. Every appli-
! ance is modern, and the ntire energy Of
the owner is directed toward producing a
superior article at the least possible cost.
Vermont has established q Maple Sugar
Exchange, which has secured legislation
to prevent adulteration and the practice
has been pretty generally stamped out
Every pound Of sugar and every quart of
syrup which has the exchange brand
must conform to a test Of saccharine
quality. and must be absolutely correct in
color and flavor. as determined by experts
employed for the purpose. Adulterators
in Vermont and othre states are vigor-
ously prosecuted. provided the state
wherein the adulteration is discovered
has a pure food law
The worst competitor of the maple SUI
gar of the cast is the artificial sugar
made in Michigan and Ohio. This is a
decoction of ordinary brown sugar and
hickory chips. boiled together It has a
flavor somewhat resembling maple. and
those who have never had any of the
genuine are easily deceived.