Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-06-22
MAKING MAPLE sIRUP.
The Supply Gradually Growing Smaller
How to Treat the Crop.

From the Ohio Farmer.
The demand for genuine No. I article
OF maple strip Is growing greater each
year. and it will continue tn grow in the
future because the supply viii grow small
Ter each year. caused by the decline OF
maple forests. The man who has a nice
thrifty maple grove has somthing that will
be the source OF as much revenue for the
time and money expended as anything
upon the farm. provided the right methods
are adopted and carried into execution.
The time is forever past when slipshod
methods will go in making maple strip.
The man that will succeed in this line of
farming must adopt up-to-date' methods.
and above all else be strictly honest al
ways and under all circumstances furnish
ing exactly what he represents his goods
to be.
The successful sugar maker will in the
future have his own private customers and
sell direct to them. and as maple strip
is luxury instead of a necessity, skill
must be used in making and putting 1t up
because just the moment we make filthy
dark colored article and put 1t up in an
unattractfve manner, 1t ceases to be luxury,
and we are compelled to take the down
price for it. Neatness. cleanliness and
qutckness of dispatch are rules that must
be observed and to carry them into execu-
q
good supply of dry wood, a modern eyap-
orator, vessels either Of metal or -ood; il
wood, kept well painted inside and out; IL
metal. painted on the outside. and at all
times the vessels, and in fact everything
connected with the work, must be kept
scrupulously clean by the frequent use of
hot water.
People used to think that maple sirup to
De pure must be dark in color and have
strong taste. but l am glad to say that
this Is far from true. 1 use every means
possible to make 1t light in color and
mild In taste as 1t can be made. and It is
within our power to control these things.
When sugar making comes we have our
work arranged so that we can devote our
entire time to 1t. and whenever the sap be-
gins TO run we are ready to care for 1t;
every hour we leave 1t exposed to the
weather and elements we are adding to its
color, and strongness to its favor. We
make 1t rule to begin hauling and evan
orallhg whenever the vessels contain from
quart to haif-gallon. We also aid in
making 1t light in color by evaporating It
as quickly as possible. and this part OF the
work look after myself setting the auto
matte feed SO that It will keen the water
IN the evaporator just as shallow as Is pos
sible to keep 1t without burning
BY this method we are enabled to eyapo-
rate much more than II the water was kent
9eep IN the pans. because the steam bubbles
form at the bottom OF the water, and IL 1t
IS TOO deep they burst before coming to
the surface and the work Is to do over
again. while. on the other hand, IL It Is
smaaiow tney come to the surface before
pursuing. tho steam escapes and the eyapo-
ratlns goes on very rapidly. We use a
saccharometer to test our sirup. ana take
ai.0 directly from the evaporator, Weighing
seven POUNDS to the gallon, and filter II
through felt or flannel to remove the
sincia: put 1t up In attractive packages and
sen direct to the consumer. The oniv
trouble Is. we have not been able in the
orders. pp'' O." QUIZ