Year: 1873

nay t'ucch luitc h'SIeotOu III SSNVt" ~
cent articles in the FARMER upon the sub
ject of sugar making and would like to offer
few thoughts for the consideration Of it,
readers.


In my experience, land have worked
with heaters and without,) | have become
convinced that it doesn't pay to use any kind
OF heater for a sugar orchard Of 400 trees
or less. The same money invested in COM
mon pans, with the same wood, will boil III
more sap in day. Last season tapped
425 trees and boiled the sap in two common
pans p feet wide anl and feet in length
and did all the work myself besides taking
care of eight head of cattle, two horses and
few sheep, and doing the other incidental
chores on Il small farm, and hired but one
days work dou't think could have done
much more if had had heaters and other
modern appliances though if had the same
work to do again think | should arrange SC
as to have the sap unload itself from the
draw.tub. Five years ago the sap from ! 90
trees was boiled in the same pans, by day.
light, with the exception Of two or three
nights boiling. lhave never gained an ex-
perimental knowledge Of the cvaporator, but
should think it might make better sugar than
common pans, as it reduces the sap to sirup

quicker, and anything that will improve the
quality will pay. This sugar orchard is not
one of the best though it is as good as an
average, for yield Of sugar.


There is u vast difference in the amount
OF sugar produced per tree in different local.
tiles and on different inclinations. The best
orchard know Of is on nearly level ground
canting slightly to the south and west. The
same man, with the same conyeniences, will
make nearly or quite twice as much sugar
per tree in this orchard as in some Others
within three or four miles. refer to the
orchard of Mr. John Buckland, in Barns
ton, p Q.


The quality OF sugar depends more upon
the thoroughness and neatnOss Of the maker
than upon the utensils used A slovouly
careless man cannot make good sugar with
the best advantages, while have seen as
pure and white an article as one could ask
for made in kettles in the open forest by a
neat and careful man. do not mean by
this to say that would advise any one tC
follow in the old ruts of our forefathers, lin
the case quoted above it was only when tn,
wind was still, no dirt, leaves, or ashes Hy
ing, and everything was favorable that the
best results could be obtained,) but would
earnestly urge every farmer to adopt every
practical improvement, but look out for hum.
bugs here as elsewhere.


Some hold that the sap produced on wet
mucky soil will not make as good sugar. a.
that from good, hard, dry-land orchard.
think the soil has little influence on the quail
ity Of the sugar, and would like to hear from
others upon this subject.


think tin buckets with covers will even.
tually supersede the common wooden bucket
Tin buckets have several advantages ovel
wooden ones; they are much more convenient
to scatter and gather, which is quite an iteu
as we generally are in hurry to get th'
sugar-place tapped when sugar weather
comes in earnest and when We gather tn,
tubs the springs work is calling us and
then they are so much neater, and SO much
less liable to absorb and retain acidity anC
various taints.


The idea Of large cistern or tank unde
ground instead of the common holders, dis
cussed by the Passumpsic Farmers Club re.
Gently, is new one to me- but it seems /,
me that holders would be better, unless sew
eral cisterns were built. There are hardl,
two gatherings Of sap alike as to quality
some having rain-water in them, some hay
ing been exposed to hotter weather, aud con
sequently being more sour than others, &c





Although make it my rule to gather th
sugar-place over every day Il there i
any sap, be it much or little, frequentl,
find the sap partially soured in hot days, an,
it is my practice to keep each gathering b,
itself; often find quite pcrceptible differ
enco in the quality Of the sugar, even wher,
but slight difference could be seen in the sap
and as other circumstances were alike in the
several patches, have attributed the differ
ence to difference in the quality ofthe SAP
Now | believe in making the best as good a
possible and the poorest ditto, and not equal
izing them all, as one must needs do if h
prefer cistern for the principal reason Of
fered that it will keep the sap fresh
long time. | believe in boiling the sap int
sirup as soon after it is gathered as practica
Bile, and the sooner the sirup is sugared oi
after it is settled, the better.


Mr., Way, of West Burke, advances SOM
sound practical ideas on sugar making whicI
must have been gathered from experience
As regards putting in milk, whites of eggs
&C., while sugaring of, | fully agree witt
him. The more you put in the more scun
you will have, as they will be thrown up il
the form Of scum, but | believe part o
these foreign substances remain, giving
darker hue to the sugar,


If | could make 10 better article thai