The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1903-05-20
Uses for Mamie SUGAR.

From the fact that every country pos
sesses some natural source from which
a Sorm 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 carbon-they
contain hydrogen and oxygen in propol :
ton to form water, and about the same
amount CT carbon They may therefore
be regarded as water, with carbon diff
fused through it. Sugar aids in the
digestion and may be converted into fat
in Turkey the ladies of the harem arc
fed on honey, sweets and thick Cruel to
make hesh-as this is the distinguishing
mark of beauty On the sugar planta-
tons the negro laborers grow fat during
the Sugar-making season. That the lat
ter do not suffer because of the develop
ment Of heat &rom this source is GER
haps due to their active employment as
well as to the fact that carbo2a ceous
materials become a source of muscular
force as well as heat. Ma0le sugar is
strictly a North American product. Tbs
sugar maple (acer saeeharinum) abounds
in the United States and Canada and in
the early spring the trees yield quite d
large quantity of sap or juice. This is
obtained by tapping or boring the bark
Of the larger trees just before the buds
start and inserting wooden spiles. upon
which the sap buckets" are hung t.,
catch the Juice as it exudes. The run
ming Of the sap begins about the first
week IN A1dICn ana continues unl1l the
warmth is sufficient to start the buds
and foliage. After this the quality of
sap yielded is inferior. The ideal sugar
irg Off weather is during the period Of
alternate short thaws and freezing
spells.
In the maple sugar belt the announce
ment of the run" Of the sap is the
commencement of social features which
are hailed With delight by young and
old as 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
a simple process of boiling down. which
is done over large camp fires in the
woods. The thick. deliciously favored
maple n7olasses 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-forgotten sWeetmeat sold in the
St Johns. N. B., markets in boxes of
birch bark stripped fresh from the tree
and filed with the sttaffy." The boiling
may be continued until the syrup is
condensed into sugar in both a crystal
line and nOn-crystalline form: this IS
run into molds to form solid cakes OF
various sizes. The characteristic flavor
of maDle sugar bars it from able uses
but makes it greatly to be desired for
many delicious confections and dainty
desserts, and who that has ever been SC,
blessed to once have Dartaken of the
combination can resist the potenS
charm of waf1ies-tender, melting. ethe-
rial and golden, with their rich glaze Of
golden brown maple syrup
MAPLE SUGAR SAUCE.
Put a cup of maple syrup over the
fire and when it begins to simmer skim
it carefully. then add a leevl table
it carefully. then add a level table
or flour rubbed together to a cream.
with grating of nutmeg, stir until it