Richmond planet. [volume] (Richmond, Va.) 1883-1938, 1905-09-02
THE MAPLE sIRuP suPPlY.
Gradually Growing Smaller - Some
Valuable Suggestions for
Sugar Makers

The demand for a genuine No. I
article Of maple strip is growing
greater each year, and Il will con
tinue 70 grow in the future because
the supply viii grow smaller each
year. caused By the decline OF maple
forests. The man who has a nice
thrifty maple grove. says the Ohio
Farmer. has something that viii be
the source of as much revenue for the
time upon the farm, provided the right
methods are adopted and carried into
execution. The time is forever past
when slipshod methods will 90 In
making maple strip. The man that
will succeed in this line OF farming
must adopt up-to-date methods. and
above all else De strictly honest al
ways and under al circumstances
furnishing exactly what be repre-.
sents his goods TO be.
The successful sugar maker viii In
the futufe have his own private Gus
toners and sell direct 20 them. and
as maple strip is a luxury instead OF
a necessity. skill must be used in
making and putting IL up. because
just the moment we make a filthy,
dark colored article and put II up IN
an unattractive manner. il ceases to
be luxury, and we are compelled TO
take the down" price for Il. Neat.
ness. cleanliness AID qutckness OF
dispatch aud rules that must be OBJ
served. and 20 carry them into exc
cution we must have a good sugar
house, a good supply OF dry wood. a
modern eTaporstor. vessels either Of
metal or wood If wood. kept wei
painted inside and out: IL metal.
painted on the outside, and at all
times the vessels. and ia fact every.
thing connected with the work. must
be kept scrupUiously clean by the fire.
quent use OF bot water.
People used 70 think that maple
strip 20 be pure must be dark in color
and have a strong taste, but I am
glad 70 say that this IS far from
true use every means possible 10
make Il as light N color and mild in
taste as Il can be made. and II Is
within oar power 70 control these
things. When sugar making comes
We have our work ARRANGED SO that
we can devote our entire time 20 II.
and whenever the sap begins TO run
we are ready 20 care tor il: every
hour we leave q exposed 10 the
weather and elements We are adding
20 its color. and strongDess 70 its
flavor. We make n a rule 10 BEGIN
hauling and evaporating whenever
the vessels contain from a quart "a
halt-sallon. We also aid ~ making
IL light in color by cooperating II as
quickly as possible. and this part OF
the work ! look after myself setting
the automatic feed so that II will keen
the water In the evaporator Just as
shallow as Is possible 20 Keep Il with.
out burning.
BY this merbod we are enabled 70
evaporate much more than II the
water was kept deep in the pans. be-
cause the steam bubbles form at the
bottom Of the water. and II II Is too
deep they burst before coming TO the
surface and the work IL 10 do Over
again. while, on the other hand. II
Il is shallow they come 70 the surface
before bursting. the steam escapes
and the cooperating goes on very
rapidly. We use saccharometer q
test our strip. and take IL directly
from the evaporation. weighing clever
pounds 20 the gallon. and filter Il
through felt OF flannel to remove the
SILICA; Put IL IN attractive package.
and sell direct 20 the customer. The
only trouble is. we have not been ablt
In the past 10 make enough TO supply
! al our orders.