Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1920-01-15

ness along his own line, went back to
the farm and rented sugar orchard of
500 trees. The terms we're that the own
er furnish trees. team. equipment and
standing wood and board the renter and
receive one-half the sugar. The renter
did all the work, including the cutting Of
the wood, most of which was green,
worked q days, including two Sundays
made 1,460 pounds Of sugar and received
one-half. He reserved 80 pounds for his
own use and sold the remainder receiv-
ing s154 for q days work. Mr.. Orms-
bee then went on to show that this would
otherwise have been a waste product and
that 1t was combined with labor that
did not interfere in any way with any
other farm occupation.
The ways and means Of concentration
Of maple sap while they may not of them
selves form the most important factor
in the economical production of the high
grade maple products, certainly stand
very high in the list of essential fac
tors he said. He showed a sample Of
maple sugar from Canada which was
treated in the old way and which was
very dark. He said, however. that Can
ada did produce maple sugar that is equal
in every way to that produced in YER
| mont made better maple sugar than any
other State had the wrong idea. What
gives Vermont her prestige is the fact
that she produces a great deal higher
percentage Of high grade product than
any other State. and what gives Canada
her unsavory reputation is that a large
percentage of her out-pu, s a low grade
of maple product.
Mr.. Ormsbee then went on 10 show that
there were not enough maple trees in
the world to allow for overproduction
of maple sugar He told how much bet
ter the sugar was if it were boiled in a
shallow dish. and why. He said that
II should be kept just as shallow in the
evaporation is consistent with safety
and it should always he kent at the same
/ temperature. II should ncver be cooled
by the admission OF much cold
sap and never be allowed TO become cold
or even cool from the time it enters the
| evaporation until it IS drawn off as syrup.
Where 1t is possible end practicable the
sediment should he removed and the sap
concentrated to the density required for
sugar at single operation.
MIR. Ormsbee spoke OF the Importance
% kceping the pans bright and clean
80 that little sugar will adhere. thus
| minimizing the amount Of GENERALIZATION.
and keeping the sugar light-colored.
He dwelt in length OIL the proper way
10 keep a fire, saying 1t should be kept
very hot He said that tall Chin
n"y would create a strong suction draft.
and that will waste fuel.
The pure food law required that ma pie
syrup shall consist Of 81 per cent OF
sugar and So per cent of water and shall
weigh II pounds to the gallon. If It is
much heavier portions of it will crystalize
or grain and if lighter there will be diff
Guilty in keeping it in storage. As il is
inconvenient TO use the scales OF the
hydrometer to test hot syrup. Mr. Orms-
bee suggested using a thermometer. re-
mcmhering that when the syrup has
reached seven degrees more than the
thermometer will register at the boiling
of water in that same locality. il is Just
right. He then described few Of the
difficulties which might make even that
test inaccurate. and told how to avoid
them.
Mr.. Ormsbee spoke Of substituting
coal for wood telling what changes
would have to be made in the Are. He
also spoke of concentration by steam.
saying that. although those who have
used il are enthusiastic, the cost Of the
plant which is necessary is prohibitive
unless it can be used for other purpose
during the remainder of the year.
Another scheme he described was boil
ing the sap in partial vacuum. He said
that this was very good, but in his
opinion the cvaporator of the near future
will be a fat bottomed pan divided by
partitions into various compartments and
operated by gasoline In conclusion he
told how il would he possible to pro-
duce a syrup by freezing the water out
of the sap and thus produce the finest
possible product
GUERNSEY GALE SALE
At the conclusion of the afternoon SEES
sion, the Guernsey men had heir bull
calf sale and received very fair prices
for the animals offered Notwithstanding
this they were well pleased for they did
not expect at their first calf sale to at
tract much attention, Mr.. Perry of Barre
was the auctioneer al the sale