The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1903-05-17
USES FOR MAPLE SUGAR.

From the fact that every country pos
sesses some natural resources from which
a form of sugar may be obtained direct
from Natures laboratory. We must con-
clude that it is one OF the essential foods
required for mans daily use.
Sugars are one of the carbonaceous
foods-containing much caTbon-they
contain hydrogen and oxygen in proper
ton to form water. and about the same
be regarded as water, with carbon diff
fused through il. Sugar aids in the diges
Turkey the ladies of the harem are fed
on honey, sweets and thick cruel to make
fesh-as this is the distinguishing mark
OF beauty. On the sugar plantations the
negro lsborers grow fat during the
sugar-making season That the latter do
not suffere because of the development
of heat from this source is perhaps due
to their active employment as we'll as 10
the fact that carbonaceous materials be-
come a source of muscular force as we'll
as heat. Maple Sugar is strictly a North
American product. The sugar maple
(acer saccharnum) abounds in the United
States and Canada and in the early spring
the trees yield quite a large quantity of
sap or juice. This is obtained by tap
ping or boring the bark OF the larger
trees just before the buds start and in
sap buckets are hung TO catch the juice
as it exudes. The running OF the sap
begins about the first week in March and
continues until the warmth is sufficient
TO start the buds and foliage. After this
the quality of sap yielded is inferior. The
ideal 'sugaring off, weather is during
the period OF alternate short thaws and
freezing spells.
In the maple sugar belt the announce
ment of 1.-The rum of the sap is the COM
mencement Of social features which are
it furnishes an opportunity for festive
gatherings which are not too common
occurrence in some farming sections.
Not the least pleasant anticipation to
all concerned is the income derived from
the sale of this product, which is sure
of ready market The sap needs no
publication or decolorizing and may be
prepared directly for the market by
simple process of boiling down, which is
done over large camp fires in the woods.
The thick. deliciously favored maple
molasses, is the sap condensed by boiling
in large kettles over these fires or by
evaporation in pans. or boiled to just the
right degree to make the never-to-be -for-
gotten sweet meat sold in the St. Johns.
y. B., markets, in boxes of birch-barR
stripped from the tree and filled with the
''taffy'' The boiling may be continued
until the syrup is condensed into sugar
in both a crystalline and non-crystalline
form, this is run into molds to form solid
cakes of various sizes. The characteristic
flavor of maple sugar bars 1t from some
table uses, but makes II greatly TO be de-
sired for many delicious CONNECTIONS and
dainty desserts, and who that has never
been so blessed to once have partaken Of
the combination can resist the potent
ETHEREAL and golden. with their rich glaze
Of golden brown maple syrup.
Maple Sugar Sauce.
Put cup of maple syrup over the fire
and when it begins to simmer skim IL
carefully. the nadd level tablespoonful
of butter and one of cornstarch or -four
rubbed together TO cream, with graf
ing of nutmeg, stir until IL boils up then
serve; half cup of hot cream may be
mixed with the syrup just before remov
ing from the fire for a change. The plain
sauce is nice served with vanilla ice
cream, same as chocolate sauce.