Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1910-04-21

| May IL sweet but AprIl is punsent' inere
is enough frost in It to make II sha,P
| and heart enough in II TO make u o"''N'
John Burroughs
SUNDAY MENU.
BREAKFAST.
Oranges Cereal
Omelctte, Water Cress'
Waflcs Maple Syrup
Coffee
DINNER
Oyster Soup
| Radiches
Vhite Tricassee OF Chicken Win fop-
corn Border
| Mashed Potatoes
Parsnip Frittcrs
Lettuce with French Dressing
Maple leo Cream
| Coffee
| SUPPER
Rolls. veal Loaf
| Picked Pears
Waldorf Salad. Waters. Roduefort Cheese
Maple Sugar Layer cake
e, Canned Pears
Tea.
One Of the gestronomic delights OF early
April is maple sugar, prepared in a variety
| or ,nnetlzinq WAYS. We have the IN
dams to think for the art OF making tho
real maple sugar. and tho early settlers
tool. their cue from them. While the
process OF making was crude IN the OK
treme tho product was pure. which Is
| nf
trade sugar and syrup in the markets.
to-day The Wholesale dealer takes the
common cane sugar or glucose. puts IN TO
Il about n tenth as much real maple sugar
and we eat 1t on our cakes and VARIES
! According 10 reliable estimates, seven
eighths Of the sugar and syrup sold to-
day is only partly maple or MADE entlrely
OF other products. In the West corn
cobs boiled in water are used TO FURNISH
the foundation for a homemade maple
syrup, while extract of hickory bark ls
also utilized for the furnishing Of near
maple flavor in combination with brown
! sugar or glucose. Ohio was mo Hrst
State TO draw line on the whole decep-
ton and Its food commissioner has been
indefatigable in seeing that all the maple
his own maple sugar bush for this deli
they purport to be The remedy for pay
ing maple sugar prices for simply maple
taste. which may be nearly all cane sugar
or glucose lies with the consumer. Ac-
cording to the national pure food laws
the product must be correctly labeled as
to ingredients. Sometimes these labels
arc written in almost infnitesimal charac-
tiers, but get out your glasses II need be
and sec what you are buying.
r,,,>,r, MAINE ,rA.rr, s1-cAR
roi'uhA'e 10 ''' pe' 'o' w. ~
MS own maple sugar que" io' ms uo
cacy' All naples nave sweet saN
Out only IL" vi 'i'c h'''No opeN'' w.
hish sugar !" pa! N's aua".'''' "
'hhp'es III ''e ""'l s''e7s w "ot 49,
sugar Inc sap SEASON oeS'nS VIC
ABOUT 'he '''ioo'e VI "aie" anu .o'''',u, -
unu' N'e '"'.e' P"'' ~ |>N'''' ''''"s'
N'''l'H "'o''' 'i'S w '"s '"'7''''' Va '''o
Sprins' Free~'"s anu ~" WINS ''''' "''''.
u" "isn'S o''"s "'c anu '',e u"S inv"
starts '"o sap S'"''"s' soo' IVY
VIII average l'o''' SIN u ven pou'''' u
sugar !e"l' "~''' u'''s " "eo ""s Nv
Tree H"o"'" "c ouie "'i"i' ~ - u,'
zen 10 WE'VE l''cieS III uia'"''V'
OBTAIN H"''on VI syrup wa, require ''e
JOINING o""h VI '"e''S 7'''o"a Va zap
ana cieht POUNDS sugar can ne H'"'
from Sa''oH vi ssrup "n''e ''.e'e arc
various patented spies pucNe's' e.c''
u"'u III o'H oua''cs' 'oi .''' iN''N'' u" ms
only nt'y or n hundred trees OF even less,
an t''a' VIII We rea"'feu GIG 0o"p'e VI
"'e' ~" iS ~ "e e'f"'
.,. ,.I',, ,,.au a,,.', o,dar uooa ava
ANYTHING from a tin can to a tin bucket
OF small or generous proportions. to
catch the san as II flows. The hole
should be bored with half inch augur
on the south side Of the tree. and an inch
and a half In depth. The tree can
rarely stand more than the one spile a
season. As soon as the sap is gathered.
pour IN large oucNet anu 'A''! u 'no
''re' ono pot Sho"'" pe Nep' 'o' 'ne
a"u' ''ol9 VI he" nay """ ,' "' W
fih'sh OF IN for c'ai'! 'ns '"e sap
shou'o oe lake" ai'er ooi''"s "'"', !" WIG
t"e""e,n /" pu'N' 10 Wv N"u"o NV ,''a'
"here 1t can NC e'rs'"e" VIII sun "o.
,h 49,, ',,oN , ".,'' omar,,,,e. on. Vim.
of milk ar ore egg added 20 six quarts Of
syrup will clarity II Boil slowly until
a thick white scum rises and Is removed.
Tes, by throwing 8 tablespoonful OF the
syrup on the scum or in colo water, II
done. 1t will snap brittle, When bubbles
show from the bottom, take at once from
the FIRE.
Among the timely dishes to be made
from maple sugar OF syrup are the follow
Ing:
| MApJr, cI,Chp GIkfir,RRREAD