The daily morning journal and courier., 1905-06-15
MAKING MAPLE SYRUP.

The Supply Gradually Growing Small
 lerHow to Treat the Crop.
 The demand for a genuine No ar ticle of maple syrup is growing greater each year, and it will continue to grow in the future because the supply will grow smaller each year, caused by the the decline of maple forests. The man who has a nice thrifty maple grove has something 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, says The Ohio Farmer" The time is forever past when slipshod methods will go in making maple syrup. The man that will succeed in this line of farming must adopt up-to-date meth ods, and, above all else, be strictly honest always and under all circum- stances furnishing exactly what he represents his goods to be.
 The successful sugar maker will in the future have his own private cus- toners and see direct to them, and as maple syrup is a 1urury instead of a necessity, skill must be used in n1ak- ing and putting it up, because just the moment we make filthy, dark color ed article and put it up in an unatrac- tive manner, it ceases to be luxury, and we are compelled to take the down price for it. Neatness, cleanli- ness and quickness of dispatch are rules that must be observed, and to carry them into execution we must have good sugar house, g. good supp ply of dry wood, 8 modern evapora- tor, vessels either of metal or wood; if wood, kept we'll painted inside and out; if metal, painted on the outside, and at all times the vessels, and in fact everything connected with the work, must be kept scrupulously clean s by frequent use of hit water.
 People used to think that maple sy- rup to be pure must be dark in color and have strong taste, but I am Z glad to say that this is far from true. use means possible to make it as light in color and mild in taste as it 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 it, and whenever the sap begins to run we are ready to care for it; every hour we leave it ex- posed to the weather and elements we are adding to it's color, and strongnabs to it's flavor. We make it a rule to be- gin hauling. and evaporating when ever the vessels contain from a quart to a half-galIon. We also aid in mak- ing it light in color by evaporating it as quickly as possible, and this part of the world after myself, setting the automatic feed so that it will keep the water in the evaporator just as shallow as is possible to keep it without burn ing.
 By this method We are enabled to evaporate much more than if the wa- ter was kept deep in the pans, because the steam bubbles form at the bottom of the water, and if it is too deep they burst before coming to the surface and the work is to do over again, while, on the other hand, if it is shallow they come to the surface before bursting, ! the steam escapes and the evaporat- ing goes on very rapidly. We use a saccharometer to test our syrup, and take 1t directly from the evaporator, weighing eleven pounds to the gallon, and filter it through felt or flannel to remove the silicia; put it up in at tractive packages and sell direct to the consumer. The only trouble is, we have not been able in the past to supply all our orders.