Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1910-01-06
SUGAR MAKERS
IN CONVENTION
aIcn VITO Handle the Sap Dis
cu.ss Methods Of Manu-
facture.
PRESIDENTS ADDRESS
ohio Man Talks Of the Past, Pres
ent and Future Of the In
tlustry-Status of the
Market.
PRESIDENTS ADDRESS

Tuesday AFTERNOON al the ArWoT!, WIG"
A. j. Croft o; Enosburg Falls. president
Of the association. delivered his annual
address, and J. r. Hayes Of stranord and
Prof. II. A Edison OF Burlington. spoke.
On the first floor Of the armory are the
exhibits connected with the Vermont
Dairymen's association and the Vermont
sugarmakers' association. The exhibits.
vs. Nual include all the various makes OF
cream separators, salts, butter colors, the
different makes Of sap evaporators. sugar
pans, gathering tubs. buckets. sap spouts,
Nc There ar~ also exhibits Of maple
,ugar and syrup. In sugars there are
hubs. paile. cakes, powdered. and the hne
ma course granulated varieties.
The large hall on the second floor Of the
A~mory was too cold Tuesday for the
1ugarmakers TO hold their meeting at tho
beginning, but later. when the audience
had grown to large proportions, the crowd
moved from ono Of :he sv--il,er rooms TO
The large hail. where freezing at
mosphere prevailed.
PRESIDENTS ADDRESS.
President Croft In his annual address
yaid, among other things, that the price
obtained for sugar IN 1909 was better than
Cor the past ten years, The entire crop
found a ready market at prices ranging
from eight to ten cents pound. He
urged the members OF the association to
improve in every pcssible way their
methods Of manufacture. to the end that
the cost Of production may be lessened
and the quality Of the product improved,
There is no question in my mind he
said. but what the State Of Vermont
by careful preservation and cultivation Of
the maple shall soon become able TO
produce annually 2o,GOoe 900 pounds of maple
sugar with a value OF one and one half
to two million dollars. This revenue being
distributed very evenly over almost the
entire State, enters at once into the
trade channels and promotes in 10 small
degree business thrift and prosperity IN
the early months Of the year.
Buyers and consumers Of the product
are becoming more discriminating In re-
gard TO quality, and e. good article even
In wholesale way commands better
price than the ordinary or inferior grade.
Confectioners are requiring better grade
than formerly and mixers are learning
that the real maple favor that appeals TO
the taste is obtained only in maple
products OF the finest grade. There is
need of attention being given this matter
of quality; too much poor. low grade
sugar Is being made. | know of large
sugar producer in my own town who had
last spring about 1850 pounds Of stuff 20
poor in quality that II would not grain
into tub sugar. and he was obliged to sell
at a loss Of five to six cents a pound.
Half OF this loss would have purchased
a good rig, which would have handled
his sap and converted It into sugar before
IT became practically veluelees. Do away
with the storage and increase your
evaporating capacity. There is nothing
gained by a slow process; boil your sap
as fast as It runs; get II out Of the way,
and be doing something else when it
ceases running.
Newer before IN the history Of Tho State
were prospects brighter for ths farmer
than to-day. Take a hand IN making its
history. Do rot be discouraged over a
hort period a. drought conditions Tho
Increase IL prices mAkes good decrease
In your products Tap all the inav!es
available make the best possible product
you can. and see that your syrup
complies With tho requirements Of the
national pure food and State laws. maxi
ing sure tina. every gallon conta!nA II net
pounds % high grade mapis syrup Tho
IN prices between the good and Inferior
grades will be much moro than now. A
maple orchard 10 much moro productive
Of revenua. compared with cost Of
maintaining ard cultivation. than fruit
orchards car be madO IN Vermont. Set
ON; few treee every year upon those
barren, rocky h!ll SIDES. II will take but
n few daye each year to transplant 4
hundred small n.ap!ea and in % and 70
years tho next generation shall rise up
ard call you blessed"
J, r. HAYES'S EXPERIENCE.
r. Hayes OF STAFFORD gave a tall,
on "One Mans Experienes In Making
MARIE Syrup and Sugar" He said that
he began making sugar about % years
ago. when tho familiar old kettle was
used TO boil sap. A; tho age of q years
he run q sugar orchard OF his own. He
thought that the asons had changed OF
late About 25 years ago he tapped trees
llong the frs. Of March He thought
that many farmers made mistake IN
not tapping their orchards earlier lie
remembered a ncighbor who boiled sap IN
/ kettle and succeeded IN making the
hnort quality. both in color and hevor.
like all successful sugar makers. Mr..
Hayes believed In boiling tho sap as soon
- II ia gathered from tho trees But,
unlike most others. he has not used COW
ers for his buckets. When tho rain
gets IN the buckets" he said. II throw
the contents away and DO not try to
mako sugar of It. llethought that
Ehcre covers were used much time was
wasted in gathering by lifting and re-
placing the covers. Fo stated that he
mover saw cover that would work on
all trees. He stated that he found a
ready market for all the syrup he manu-
featured. although his output WINS not
large because his orchard was small.
Mr.. Hayess talk was followed by
long discussion. II was the general opin-
ION that II first class sugar was to be
made bucket covers should be used Also
he farmer should have sufficient boiling
lAcilities so that his ZAP could he con-
verted into syrup Immediately Sap
MOULD not be allowed to stand In the tub
md sour.
Prof. II. A. Edison Of the Vermont EN-
pertinent farm. then gave talk on
sMicro-organisms In Maple syrup" Pro
lessor Edson has made an extensive
ptudy OF this subject and will soon have
! booklet issued containing The result OF
mis- experiments