Year: 1869

i"iso nnip or INTO large root when con-


venient. think trees make wood fast


or that are habitually used for sugar


trees.


PIERcE.--I think in the fore part of


the season, tree should be tapped high,


later in the season, tapped low.


F. G. BUTLER OF BELLOWS FALLS


/ came in this evening to learn rather


than to say anything. Last spring i


commenced in Massachusetts, and trav-


eled northward, stopping all along by


the way visiting and witnessing great


variety of modes in the manufacture of


maple sugar, making the observation a


speciality, visiting some forty different


sugar places and ending my research


near Canada; noticing the more intelli-


gent and neat to the less intelligent and


slovenly as | passed along, summing the


generalities as thus: The bit about one


half one half of an inch is best, boring


on the upward slant. The cause Of SO


much black sugar was want of proper


regard to cleanliness-sign of human


degeneracy. Should commence with the


flow of sap to use Posts patent spout, as


it keeps clean. Have your sugar houses


tight. | observed one last spring where


the wind blew through and the snow in
side was black with dust. Again, cold
air checks evaporation. If your build
ing is tight-so warm you wish to take
your coat off, you will see no steam.-
Sugar is improved by doing the work
quick as well as neat. Mr.. Wiley says
sugar off twice a day. l say, sugar off
all the time, which is better still. We
run sap into one end of our evaporator
and syrup out at the other. (Mr Butler
here presented model of his evapora-
tor, also sap strainer, with tub of ex
ira sugar made by his process, the flavor
OF which, we think, surpassed anything
presented.) One reason why you color
your sugar in your pans is, you do not
keep them boiling at the same height,
SO by filling up and running down, there
is scorching and drying on the pan,
producing coloring matter that be-
comes commingled with your syrup, and
this coloring matter is very strong. 1t
takes but little to color a very large
amount of sugar. We can boil at any
required height and remain so, which
avoids this rinsing from the sides of the
pan. Tin undoubtedly would be the
incest material to boil in, but would not
be stiff enough. Galvanized iron is the
next best. Shallow boiling is rapid
boiling, hence we boil from one inch
and a half to two inches. Wood never
should be kept in the same apartment
with the boiling, but in an adjoining one
at the mouth of the arch If kept in
the same it gathers dampness, making
poor fuel as we'll as dirt.


HENRY WLLARD.-I am no sugar
maker practically, but theoretically it is
summed up in two words, "quick and
Clean" Sugar-houseshould be neat and
clean. Who has not noticed where sap
is caught in a new tin pail for instance,
and carried to the house and boiled i'm
mediately down to sugar? how nice
equal to honey, almost perfectly clari-
fed, getting the fine flavor of the maple.
! would have partition passing between
the mouth of the arch and the boiling
apparatus, to avoid all dirt from wood,
or election of SCOT, ashes, or smoke from
the fire. There would be an expense, it
is true, but supposing it did cost four or
hve hundred dollars think it would pay.


0. F. PECK. (Question to Mr.. Butler.)
If wood will absorb sap SO as to be-
come impure, would it not be better to
have the sides of your eyaporator of the
same material as the bottom? (The sides
are made of woody


Mr. BUTLER.-Ans.-Thi obiection
has been raised before using, but have
seen those that have been used for years
and no such trouble was visible. We
make them out of the best of pine.


Mr.. PEcK.-Would it not be adyisa-
BILE to cleanse them with lime water to
the acid


Mr.. BUTLER.-If we made them all
galvanized iron we should have to have
very stiff iron and they would be difficult
to mend. Now when they leak we put
On the wrench and tighten them up.


Mr.. WILLARD.-I think this to be
different from sap in buckets
standing still. That might sour, this is
constantly passing along and no acid
would generate.


Mr.. Peck. understand in the boiling
# the evaporator the scum and dsediment
II any, is thrown to the sides from the
'apid ebulition through the center,
eaving but little if any, motion at the
ides, afording an opportunity to pene-