Norwich bulletin., 1915-02-20
PREPARE TO MAKE MAPL
 SUGAR.
MAPLE

Dear Friends of the Social Corner: When the February sun ch2ses the snow into the guIteTs and draws a cloud of vapor from the wet shingles it is high time your boy with. the sweet tooth was set to work whittling sap spouts, ii he has not already done so.
 You will find this appeals to him more strongly than any other form of Woodcraft St this season. He will cl1eeIfully walk miles to secure SuTnaC or elder sticks an inch or so in diam eter and, after cutting them into four or five inch lengths, will burn holes through them iengtbwise by means of q Tedhot wire.
 What if the smoke does bring tears to eyes. he will shed them without a murmur,
 To be sure, there are patent sap spouts on the market which R. F. D. will bring to your door. but they are not so picturesque as the home made ones, besides they cost money.
 after the spouts are made comes the interesting task of tapping the trees. Any kind of a maple will do. but of course sugar naples are the best. Leave the small trees to grow. The larger trees should have only one or two bores. These should be on the south side of the tree and high enough from the pail. We have never tried to keep the squirrels from drinking, they look so cunning running to the end of the spout and tasting.
 \ 1-ig inch bit is about right. Bore about two inches, slantfng the holes d little so that the sap will run in the right direction. Hang the pails to the spouts and if windy fasten them with wire. Candy paiIs or cans are cheap ard the boy can fit JheFn with balls.
 Gather the sap every day. or two or three times day, if the pails fill. 4 small quantity can he eyaporated in the house. but it is very much quicker to start the evaporation out of doors. Have a large shallow pan set high enough 1o allow you to build fire un- deTneath and when you have sap enough begin to boil it down in this.
 When it begins to be thick and syrupy, strain it off and finish the boil ing in the house.
 If you are a, cautious spirit you will bottle your product when it is a heavy syrup, but if you are venturesome and the boy has an especially sweet tooth yoC will continue the boiling longer.
 This is risky. for if you take your eyes off tlle kettle the syrup will boil over and burn. Charcoal is better for the stomach than maple sugar, bu&ess satisfactory.
 When the syrup will harden to q Waxy solid when dropped on snow, it is called JaclS-wax, and all must stor talking and go to tasting.
 II Chefe IS any leTC you can DOH Il longer and get real sugar If you sti1 1t often and Coil it hard you will have coarse grained sugar.
 A better way is to simmer 1t gently for a long time. When it will form a soft ball when dropped in water, take if from the stove and let it cool til luke warm. Then beat 1t hard as yor do fudge, and pour it into buttereG tins.
 To make maple fudge or frosting add cream to the hot syrup and boi down.
 Walnut meats make 2 pleasant ad- dition.
 Ii you want your maple sugar to keeT well, hide it in a safe place when the boys are out.
 Thank you. Aunty No. and Polly Peppermint, for cards. Glad to see you the other night Evelyn.
 Hope you will soon be well, Betse, l Bobbet.
 May your sugar be the best ever fl 1 the wish of x. I. z.