Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1903-05-18

Conducted by Ida Ames Willis,
Marquette Building. Chicago. All
rights reserved by Banning CO., Chi
cago).
USES FOR MAPLE SUGAR.
From the fact that every country
possesses some natural source from
which form of sugar may be OBJ
tanned direct from Natures laboratory,
we must conclude 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 pro-
portion to form of water, and about the
same amount of carbon. They may
therefore be regarded as water, with
carbon diffused through it. Sugar aids
in the digestion and may be converted
into fat--in 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 labor
jers grow fat during the sugar-making
season. That the latter do not suffer
because of the development of heat
from this source is perhaps due to their
active employment as we'll as to the
fact that carbonaceOuS materials be-
come Il source of muscular force as well
as heat. Maple sugar is strictly
North American product. The sugar
maple (acer saccharinum) abounds in
I the United States and Canada and in
the early spring the trees yield quite
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 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 an
nouncement of the rum of the sap is
the commencement of social features
which are hailed with delight by young
and old, as it furnishes an opportun-
nifty 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 proIHt, which is
sure of ready market. The sap needs
no publication or decoiOriZing 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 deiiciously fla
Vored maple mOlaSScS, is the sap con-
acnsel 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-fOrgOttcn sweet
meat sold in the st. Johns n. T., mar
krts. in boxes of brch-bark stripped
fresh from the tree and filled with the
"taffy." The boiling may be continued
until the syrup is condensed into sugar
in both crystalline and non-crys-
talline FORM this is run into mOlds to
form solid cakes of various sizes. The
characteristic flavor of maple sugar
bars it from some table uses, but makes
if greatly to be desired for many delic-
ious cOnfectiOnS and dainty desserts.
and who that has ever been so blessed
TO once have partaken of the combl-
nation can resist the potent charm OF
waffics-tonder, melting, etherial and
Golden with their rich glaze of golden
brown maple syrup.