Year: 1863

AS the season for making this staple
approaches we think our country readers
will find the subjoined article valuable
aid 10 their operations. The writer Of II
is large sugar manufacturer in New
Hampshire: to' 'ea ssl


The present high prices for cane sugars
should stimulate the makers Of maple SUI
gar, the coming spring, TO demand cores
ponding prices; to obtain which they
must seek customers in season. When
people once become familiar with the use
of maple sugar for cooking and table use,
for tea, coffee, &C., they prefer it to the
best refined white cane sugars There is
taste to nice maple sugar much moro
grateful than that Of other sugars; and
the neat housewife is not annoyed, when
making custard, by finding at the bot
tom of her bowl, sand, whiting, flies
wings, bugs and other insectivorous re-
mains, peculiar to the warmer attitudes.


We have been in the practice Of max
ing annually, in our sugar establishment,
from $500 to $500 pounds of maple su-
gar; and when we could obtain from two
to four cents pound more than the cost
of the best loaf and granulated sugars.
we have sometimes sold ourselves so
short as to be obliged to buy for home
use barrel or two of the best granulat-
cd sugar. But excepting what was want.
cd for some kinds of preserves, which il
was desired should be rs colorless and
transparent as possible, the female mem
bcrs Of our two families have consented
to the exchange with great reluctance. q


But much depends upon the manner
in which maple sugar is made. We have
sold our sugar usually at the highest
prico--onco as high as fifteen cents per
pound by the thousand pounds. Wo
make our sugar in this way:


Our buckets and holders are all thor
oughly scalded aud rinsod previous to set
Ting. Our eyaporationg pans, of which
we use eight, are scraped, washed and
made perfectly clean before use. We
then endeavor TO gather and evaporate
the sap, as speedily as possible after il
has left the trees, TO n consistency little
thinner than molasses.


1t is then strained and set aside until
We are ready 10 sugar it off. When we
commence this process, to sirup enough
to make forty pounds Of sugar we add
one pint of milk and one or two eggs
well beaten and mixed together. Place
the sirup over the fire, and when the scum
rises skim it off into vessel for future
USE After the skimming is through, re-
move the sirup from the Gre and strain il
through flannel, to remove all little curds,
which if suffered to remain, would not
only inurc the quality, but by settling to
the bottom would endanger burning. Now
we wash our cvaporating pan, return the
sirup, and place it over brisk fire, and
eyaporate as quickly as possible to tho
proper consisLence. If it is to be caked,
il must be harder than for tub sugar, or
to stir of dry. Keep saleratus and all
other drugs out of your sugar, il you de-
sire pure maple taste, and wholesome
article.


When the season is through, gather
your utensils, and scald and scrub every
one perfectly clean, if you wish TO contin-
ue making good sugar in the future. In
this order the evaporating pans are except
ed, which should be put away in dry
place with tho glazed coating on them,
which is tho best protection from rust
! Journal of Horticulture. er