Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1904-12-15
LETTERS FROM THE PEOPLE.
New Method of Making Maple syrup
Discussed by q. II. Grimm.

10 the Editor of The Free Press:
As numerous journals are giving me
credit for discovering new method for
making maple syrup in the fall of the
year, and that / obtain the flow of sap
by reboring old borcs. etc, / submit the
following matter, It being the result of
my experiments.
have discovered that the flow of sap
in the fail is less than half, and not so
sweet as 1t is in tho spring under similar
climatic conditions. 1t also lacks in
flavor, although tho maple flavor Is quite
prominent in fact more delicate than the
average sugarmaker Rcts IN the spring
time. Indeed, the color of three samples
obtained November q, a and Is will
score with the finest grades OF syrup
that were made last spring. From one OF
these samples of syrup a cake of sugar
was made, its quality being much above
the average. 1t would not be profitable
to tap maple bush in the fall notwith-
standing the quality being good, and even
If the sap runs occurred Mt close inter
walls as above referred TO. Being con
WINGED of this fact ut the early stages of
my connection with the maple sugar in
dustry. my experiments in tho past -
years were FOR the sole purpose Of in
cruising the quality and quantity Of
maple sweets with the least injury TO the
tree and at the least expense. Notwith-
standing the expense and annoyance
which were incurred by these expert
ments, I have been well repaid as | can
fully demonstrate that the maple sugar
crop has been only two-thirds what il
should have been. Assuming, with old
methods. that annually in Vermont
2o.00n. 900 pounds of maple sweet Is made
! il. at ~ cents per pound has value of
g., o00c CO.. BY adopting new methods that
II have discovered, the production will be
! increased fully one-third together with
a much better quality Of product. The
question viii naturally arise. how can
| this gain be accomplished? II is as fol-
lows Bore a hole with a 7-lG bit, one
and one-half inches deep. with the point
of the bit pointi slightly upward. with
out removing clinging bark from tho
tree. Use a spout that will fill the space
Of the bore and one that will only come
| in contact with the hard outer layer Of
bark one that drains the sap from the
bore and excludes the air. Tho spout
should not be driven too hard. If the
hard bark splits ana the sap wood holds
the spout. there is a loss by leakage and
plugged 10y contact of the spout with sap
producing nhcrS Climatic conditions
cause sap to flow at an seasons after a
frost sufficient to form ice. As a rule
there arc long intervals between SAP
runs Either continuous cold weather or
lack Of frosts puts a camper t. the bust
ness, the latter Icing the most harmful.
TO Illustrate: IT, after two or three good
sap runs the temperature rises above the
frcczin~ point. thcrc viii lac more fresl
sap and the amount that tho bore con
,tainS which is moro than half its dame
tor. becomes soar. sticky and Very oftor
drY--tlis being the very substance that
nature provides to prevent bleeding 81
tho wound. and unless this substance j.
removed. sap cannot flow at its full ca
'paCity and what does Oozc through thu.
substance when the weather conditions
are favorable. becomes contaminated SO
that prime quality OF syrup cannot BE-
made from it. For this reason it is very
necessary to select a spout that will drair
, the bore OF sap and a spout which will
: permit roaming. With reamer design
led TO cut n chip tho entire circumference,
of a 1-l6 bore to L. the sap-producinl
iibers are opened afrcsh and all of til,
contaminated matter the bOrN contained
lis removed. Tho end Of the reamcr hav'
ing cutting edge, permits deeper boring
which removes the injury the screw enc
OF the bit has made. I'rimo sap in nc
corduuc" with weather conditions vii
flow oll.al i'm quantity and quality e
that from a freshly made bore. l hay,
repeatedly demonstrated that sap pro
toured from roamod bore at the end %
the s., aSon. and even after tho buds have
g.,