Year: 1874

up, When IL 10 cooled and nltefeu through
wooden cloth. 1t is then boiled again in
smaller kettle, and when it has attained the
proper consistency for graduating il is turn
ed into the moulds, which are commonly
made Of birch bark. The molasses soon
drains away and leaves the sugar perfectly
dry and hard, Of dark brown color, and Of
a peculiar pleasant taste."


Let us not forget that this is in the last
half Of the 18th century, that sugar making
is something in which we are all interested,
and yet, although we arc almost kliterally
buried in books treating upon every other
subject, up to the organization Of this Board
Of Agriculture the above was the sum total
of book knowledge outside Of the newspapers,
upon sugar making.


anu at a loss how to account for this
lack Of book knowledge. Is il OF such
Gated in this manner2 Or is it not needed ?
Or, what is more probable, have practical
sugar makers had other and more congenial
duties to perform ? In observing the prac-
tices Of the best sugar makers we notice they
agree in many things, while in others they
differ widely. The fact that they all make
good sugar proves that good share Of their
modes Of manufacture are correct, aud not
that some favorite hobby peculiar to them
selves is the only right plan. Their success
may be due, not on account Of this hobby,
but in spite Of it.


The best soil for sugar orchard is dry
one, somewhat elevated with q southern or
eastern exposure. | should prefer slate and
limestone land to granite. The sap will be
sweeter and the sugar winter than it would
be from low, swaley one, with some dark
timber


The sugar house need not be expensive.
1t should be large enough to accommodate
the arches for boiling and sugaring off, with
a room by itself for srup and sugar; there
should be good chamber for storing buck
cts. The storage tubs should be under COW
er just outside the sugar house, away from
the steam and heat. The wood had best be
IN an open shed, convenient to the arches.
The location of sugar house is important.
If spring Of water and an elevation of ten
or fifteen feet can be found near the lower
side of the sugar lot, it will leave nothing to
be desired for location. Where no eleva-
tion is near to drive upon to unload, one
may be made very cheaply Of old logs covered
with dirt.


Apparatus.


Boiling arches should be Of good depth
not filled up at back end with fue the
whole width; good sized chimney, with four
inches between back end of pan and chin
ney and eight inches in front of pan, with
cast iron 'front.' A separate arch for sugar
ing off should not be dispensed with. One
Sc ret in making good sugar is to apply the
heat at the bottom Of the pan.


Being aware that apparatus is the rock
upon which sugar makers split, wish it IN.
derstood that in this paper am simply Civ
ing my preference, which is for cedar buck.
cts, with a groove in one stave for convent
euce in hanging to the tree for storage the
same timber, iron bound; sap and storage
tubs should be painted inside and out. |
use round tin spout it drives just outside
the hole. A hali-inch bit is large enough
7-l6 is Just as we'll bore from one to two
inches, according to- the size Of the tree, aBC
never bore over an axe should never b,
used to ross the bark, as it causes it to checl
and Injuries the tree.


Russia iron is the best material for home.
made sap pans, as the inter can be removed
from it more easily. The last year | useC
six Russia pans and one evaporator; the
evaporator saved fuel and made just shade
whittier sugar, would recommend it in pref
erence to the common pans.


There have been two or three pans invent.
ed to secure the evaporator principle, but
with what success cannot tell, not being &C
quainted with tn EN-. There are severa
kinds of sap heaters. The Wakefield patent
is a CRATE and heater combined, made Of
gas pipe. | think it is Objectionable. Th,
Thomas patent is also made of gas pipe; il
is put under the pan just back Of the wood
aud when properly put in works finely.


The tin heaters are highly recommended
Sap feeders are very convenient the kInC
furnished by the Evaporator Company ar,
the best have seen. The same COMPANY
also furnish a saccharometer and test cup
it shows the thickness Of sirup or mapl
honey.


Process Of Manufacture.


The best time to make sugar is when tn
sap runs. 1t is we'll enough to look for
line storm, study the almanac, and watcl
the thermometer, but would give more 70
a live man to watch sugar place than fol
a half dozen weather prophets. "Procrastina
ton is the thief of time" and he has robbed
many sugar makers. The largest suga
maker in Washington County estimated thai
he lost enough sap in single season to pa,
the cost of running his works that spring, i
it could have been saved and made int
sugar.


Have everything ready in season on,
pound Of the first run is often worth NOR
than two of the last In sugar making. a
least, " cleanliness is next to godliness
The sap should be gathered as soon as pos
sibs after it runs when brought to tn
sugar house strain through cotton or linen
Use perforated tin strainer on feeding tub
Have the most careful and trusty hand tax
charge of the boiling boil reasonably fast
but avoid extremes. Keep it shallow in tn
pans, skim thoroughly and take of siruI
once in two hours or oitencr. The srul
should indicate not less than 259 by the sac
charometer when taken of ; for maple hone
30S. Take the sirup into tin cans, keep il
a cool place, let it stand "a hours, drain Of
into a tub with flannel strainer over it anC
faucet to draw it out. Sugar off in small
patches as rapidly as possible, using ittl
sweet cream to prevent its running over.


Sugar intended for shipping should grair
within an hour after it is taken of. Sti
but little in the pan, and when partly graine
put into small tubs with nice fitting covers
and fill within one-half inch of the top.


1t is economy to buy the hest tubs in tn
market; one that will hold twenty-6v
pounds of butter is good size, Let tn
sugar be uniform as to quality, and Away
put your brand on the cover. Give goo
weight, and when you get good custOme
keep him by fair dealing, Put your odd
and ends into vinegar; good vinegar is bel
ter than poor sugar. Keep casks in or nea
the camp to turn any sweet into that woul
make poor sugar. Always keep one Russi