New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1904-05-01


WANTS SMALLER DOG.
inhabitants learned the process from the Indians
or the Indians from them. says The Buffalo
Express Probably the white men took the
hint, and evolved their own process. In
pioneer days maple sugar was manufactured as
household necessity, and not as luxury. such as
II Is to-day. "BOughten sugar was used 10
great extent. and the maple tree made TO fur
nish the household sweetening. In places where
sugar trees were scarce a substitute was made by
boiling down the juice OF sweet apples TO thick
syrup. when apples were to be had
The appliances for the early manufacture OF ma
pie sugar very different from those used at
tie present time. The dark coIored sugar produced
very unlike the refined product of to-day. 1t
is related of certain Western dealers that they
fused the first consignment OF evaporated maple
sugar not being genuine. but they were satisfied
with the black jack. settings. that were boiled
down and sent to them The Indians tapped the
trees by cutting V-shaped notch with their hatch
cts in each tree, and inserting a hollow chip TO
conduct the sap into some vessel below. IN time
this notching process killed the trees. The early
settlers bored holes in the trees with auger and
inserted alder spiles. instead OF nOtChng the trees
I the Indians had done. They also made trouEhs
by cutting logs two or three feet long. splitting
them in halves and chopping out the middle portion.
thus furnishing receptacle that would hold three
or four gallons The sap was conveyed to the
boiling place in buckets, narrower at the top than
at the bottom, which made the copper
shop These buckets were hung at either end OF
yoke made 10 mt the shoulders of boy.
whose task Of gathering the sap very aborious.
Much sap was wasted by spillirg from the buckets.
or by running over Of the troughs when the men
were hurried or tired.
/ The sap was boiled down in huge black iron ket-
ties holding from forty to sixty gallons each. A
stout crotched stick was driven soIidly into the
ground. upon which was placed hickory sapIing.
one end of which prOtruded a few feet beyond the
ike the bucket at the end Of an old d asho2ed W
sweep. The long end OF the sapling rested the
of the Ere Into this kettle was poured the sap
with all It's accumulation OF leaves twigs and dirt
gourds after the sap reached the Boiling point
suspended between two eFo 3 On SUCKS rougE
shed Of slabs and ooughs being built over them for
built in hillside for the kettle. but the huge at
fairs were more awkward to handle In that way
than when hickory sapling was made to bear
the weight OF the hfting The more ShlItIssS
sugar maker who depended on couple or logs Tor
the support Of his kettle. building fire between
slTiIlg WdS dasliig Ine syrup on Iae sISI N
desIeGIon Vas sGPP0SeT 20 oe ,tI &
reegated entirely to the making OF and trying
S SteaG Arches vre ma Sp p or these and
substantial shed was built over all Some especially
OF the she'd and moved the pans about by means Of
ropes or ehanS, As BeE oe $bt mem b ~ IN
taken the place Of the wooden troughs to catch the
bUrEetS of san gave Wav before he stone boat
upon which was a barrel to receive the sap. drawn
hy oxen: the sugar bush being gradually cleared OF
BOAT and the Clumsy animals among the trees The
stone boat and oxen were replaced In time oy seds
At the present time the trees are tapped by
and upon the end Of the spiie is hung pail close
ly covered except for an opening large enough 70
the sheet iron pans stiII used for boiling down
ferent pans are connected by gaspipe couplings
the syrup making its journey from the storage
front pan on the arch on the same principle as an
eVaporatoE Is opeIeu -IOSt Ia ~ CGllSlS ~
making of maple sugar and syrup rapid and easy /
reaches the svru6inE pan IL is soon thick enough
Tor Iisa Vvba1 ~ Incomes thick enough To welsh /
eleven pounds to the gallon, it is drawn out Of the
syruping pan. carefully strained, allowed TO cool
and settle, when 1t is ready to can and ship Care
must be taken not to get Il toe thick or II VIII
The great secret in making the finest quality OF \
eie e ana o6Rg 00M S,s 5oii do75 fy h reIs
SIolS; me s oesI ~ an hour barrel Of san viii
make something less than an, 1-poqnd can OF .
hundred barrels. The sap varies IN Its saccharine
qualities that produced 5y trees IN q thick wood
grove. The tree most drawn upon for its sac
not considered nit for tapping until they are thirty
FIVE to forty years old With the exhaustion de-
has arisen necessity for setting out maple groves
varies greatly from year to year. Some years
in other years the cold March winds begin to blow
before the season opens. A sudden thaw followed
sugar camp. especially II the air IS moist and
rainy A dry continuous warm spell. with wind
after the trees are opened dries up the rapidly
making a fresh tapping Of the trees necessary
The Oldtime maple drip and the oldtime sugaring
OF parties have passed away. Maple drip was
greatly appreciated in the early DAYS. Ii made
nv hacking the sugar in kegs wooden buckets with
holes In the bottom to allow the incorporated or
unconFealed sap TO pass away These drippings
were seldom used but the sugar became more con-
densed and lighter in color, and was called mamie
driD It was considered first class sweetening for
most purposes The Oldtime sugaring on parties
IA SEED aVTav partly because less sugar than syrup
came TO be made but mainly owing to the greater
commercial value attached 70 the product OF the
maple grove
The average price paid 20 the manufacture for
mamie svrtIp Is about 50 cents gallon, and or
chard OF $50 trees will produce about Zoo gallons
In spite OF the that attention is paid TO the
ma king OF syrup than OF sugar. the OUTPUT Of sugar
in 1894 was S33 S0S pounds. or which Vermont fur
nished 100000 hounds Other sugar producing
states are NeWr-YorL Ohio, Maryland. Michigan, /