Evening star. [volume] (Washington, D.C.) 1854-1972, 1904-01-26
able and Kitchen.
Maple Sugar and Syrup.

comparatively small area in Canada and
the northern part of the United States.
The sugar maple (acer saccharinum), from
which the sap is obtained by. boring or
tapping the trees in early spring just be-
fore the buds start and allowing the sap to
escape as 1t flows upward. The sap thus
obtained is of brown color, and by evap-
Grafton and condensation by artificial heat
it is made to yield sugar in both crys-
due from the crystaled sugar is used as
due from the crystaled sugar is used as
maple syrup, the syrup par excellence for
griddle cakes, waff1es and mullins. Al
though the tree is not generally cultivated
purposely for the production of sugar, and
there is very little labor and expense neces-
sary to procure the sugar and syrup. yet
the amount obtained, even under most Ia
vorable conditions, is limited to quantity
which places 1t among the luxuries in the
general markets, not so much on account
of it's cost as its scarcity.
There Is said to be no chemical difference
between maple sugar and that derived from
cane or beet. but the presence OF certain tam
ethereal substances in maple sugar give
it the peculiar flavor. On account or It's
agreeable taste it is well liked as sweet
meat or accompanying any foods which
flavor; but because of its distinct fiavors
1t is not preferred to the purified cane
sugar for the ordinary sweetening pur-
poses. The slightly laxative properties OF
the presence of the ethereal substances.
One tree will yield from two to six
pounds of sugar in a season; pound OF
sugar being produced from four gallons OF
sap.
The length Of the maple sugar season Is
uncertain. In order to obtain the finest
quality of sugar and syrup the sap must De
run off, before the buds and foliage have
time to start, and few warm days Will
force them out. After their appearance
the sap yielded is poor in quality. Inc
ideal sugaring off weather is declared to
be, alternating warm days and frosty
nights"
We are accustomed to regard sugar
and more particularly maple sugar-in the
light of a luxury, f1avoring agent ana
pleasing addition to foodS-we have not
been, until recently, shown that 1t was of
any Importance as an alinentary principle,
but on the other hand, been warned of the
to regard it a non essential until we
quite believe 1t pernicious disturber In
the human economy.
There is, perhaps, no other element, I'M
less we except starch. that enters so large
ly into all food materials except meats. as
sugar. In mixed and unrestricted diet
there is sufficient amount of this substance
in natural form and condition to supply all
physical needs, as sugar is an economical
food because of its ready solution and
complete absorption, sugar probably
never failing to enter the blood to the last
grain and 1T needs no previous digestion,
pre-digested'' carbonate.
On account of it's easy and complete as
similation and having no waste there Is
great danger of our overburdening our
food if we augment a sufficient natural
supply with any considerable amount of
sugar classed as products of forced In
vention."
The too free use of sugar of commerce
when mixed with other foods in which ma
ture has distributed greater or less
amount of saccharine matter will generally
give rise to acid1ty and hatuience In dys-
peptic persons by promoting acid fermenta-
ton in the alimentary canal.
Sugars and sugar syrups deserve consld-
GRAFTON and use as food when, of necessity,
tie diet must be deficient in most every re-
spect of such foods as will furnish natural
sugar, or sufficient proportion of other force
producers, fat and starch-which rank
above sugar in this respect. Such con-
tingency may be met in cold climates where
long WINNERS and outdoor labor demand a
diet well supplied with free fuels 1t is a
very noticeable fact that people who live in
sugar camps or in sections where maple
sugar, syrup and maple candy are plentiful
and who indulge freely in these during the
season." gain considerably in weight and
thrive nightly. .-.-
The injurious effect of an excessive and
unnecessary amount of sugar in our diet is
thus set forth by one authority: I'VE must
consider that sugar IS pure fuel with no
waste matter in it and every particle of 1t
must burn up in the system as sugar. Now,
where there is much sugar consumed 1t has
a tendency to prevent the burning up Of
other foods and this leads to serious con-
sequences. If, however, the quantity of
food is reduced in proportion to the amount
of sugar used, then there is no waste ma
terial for the system, or at least 1t reduces
the waste we'll as the tissue-forming
foods. If other foods are not proportionately
reduced according to the amount of sugar
consumed, there may be congestion of the
1var diStnrhanc the digestion. excess
sive accumulation of fat and finally dia-
betes. If the food be reduced according to
the sugar then there will likely be constipa-
ton.
IF sugar is not quickly disposed Of 1t
will turn to vinegar, and in doing this 1t is
likely to arrest digestion, and if the food is
not properly digested decay sets in. which
produces poisonous gases, besides other
decomposing substances that are likely to
poison the system, causing languor, head
ache, rheumatism and many other all
ments."
long array of damaging evidence, and
under certain conditions indisputable but
does not prove that our forefathers were
not wise in their generation and kind when
they sought to enrich their primitive diet
airy by adding to it the transformed sap of
the sugar maple In all probability they
sought to satisfy a physical need, their
supply OF force producing FOODS being de,
winter. Hence what was actual food to
them has become, in most instances.
mere accessory with us; therefore we Will
treat it is an accessory, and In using maple
sugar and syrup regard 1t as something to
please the taste rather than nourish the
body.
Maple Sugar Sauce No. l.
Put half a pint Of maple syrup over the
fire; let it simmer and skim until clear
Cream together third of a cup of butter
and a teaspoonful Of cornstarch. with
grating of nutmeg. Pour over this enough
IN ttyrfa mi