Middlebury register. (Middlebury, Vt.) 1886-1937, 1902-03-21
MAPLE SUGAR LORE.
AN EXPERT GIVES SOME POINTERS
ON ITS MANUFACTURE.

How the Syrup should BE Boiled and
Canned-The Thermometers an Indis-
pensabIe Adiunct-Density of Syrup a
Prime Requisite to Success.
In this article will make few sug-
gestions in regard to the proper method
of preparing and handling maple syrup.
We will assume that the preliminary
work has been properly done. That the
utensils are clean, sap gathered as soon
as it has run and Immediately boiled.
The proper finishing up of the product
in the form of syrup is matter that re-
quires care and correct knowledge of
few essential facts. Maple syrup
should be cooked to such density that
231 Gu. inches, or standard gallon, will
weigh exactly IL pounds without can.
OF this density it will not grain or gran
ulate in the can or bottle, nor sour if held
under fairly favorable conditions. To
secure this density one may use an ac-
curate thermometer, keeping it in the
boiling syrup, and when it registers 2l9
degrees the syrup will be of proper den
sity. If the syrup is boiled at high
elevation it will be necessary to deduct
about one degree from the reading for
each 1900 TT. in altitude. Also it is very
important to know that the thermometer
is correct and remains so. We find in
our work of cooking sugar that we have
to keep a very close watch of our Their
mometer. They will sometimes haye
inter adhere to the bulb to such an extent
that they will not register correctly. AT
the sugar market we guard against this
by using two thermometers at all times
and then testing with hydrometer and
scales. For the sugar maker it would be
sufficient to have one thermometer and a
hydrometer. In hot syrup the hydro
meter should register 314 degrees and in
cold syrup 36 degrees. By careful use
of these two instruments "a sugar maker
has no need of making any mistake in
the density of his syrup. Having Sc
cured the proper density the next matter
of Importance is to get rid of the nitre
or sugar sand. This may be done by
straining through felt strainer or by
putting in large can and allowing it to
settle and drawing off from faucet
inches above the bottom. The felt
strainer is the most certain method, but
thorough settling is quite satisfactory.
After settling can has got newly cooled
no hot syrup should be put into it. In
such a case use another can. If the
syrup is to be put in small cans, it can
be done while hot, If felt straner is
used, and as soon as strained. If settled.
it must be covered cold or drawn of and
put into pan and reheated. AS there
are friends of both hot and cold canning
| will not at this time enter into discus
sion of the two methods, simply saying
that in three seasons work ar The sugar
market we have practiced canning at $50
degrees and have never known of any
case where package had failed to keep
isfied with this practice.
If the syrup is to be sold TO the trade
or consumer each can should have
label with name of producer. 1t should
be put up in cans, holding full measure.
No short gallons should ever be used.
If to be sold or banded by any packing
house in the state, the syrup should be
put in barrels or large cans. No pack
ing house likes to use syrup in small
cans and will not buy it in this condition
unless compelled to do so. If stored in
wood, it should be disposed of before the
hot weather. 1t is not often that a wood
package will exclude the air perfectly.
and unless this is done syrup in any
package is likely to sour or at least lose
its flavor. 1t should always be remem-
bered, however, that the syrup that is
standard weight will go through many
unfavorable conditions and remain in
good condition, while the syrup that is Of
little less density will be injured. So
would,.say, make your syrup full
weight and then keep it under as good
conditions as youscan until sold. A dry,
cool place is the best, have it dry any
way and as cool as you can.-V. |.
Spear, In Morrisville Messenger.