XXXIII. THE ROCK MAPLE. 495 



the south and east side, where the sap begins to flow earliest, and 

 afterwards on the north side ; or, more commonly, on successive 

 sides in successive years. The sap is collected in large wooden 

 tubs, casks, or troughs, and is evaporated by boiling over a wood 

 fire, in iron cauldrons containing one or two barrels, or in ves- 

 sels of iron or copper, 4 to 6 feet long, by 2| to 3| wide and 8 

 inches to 1 foot deep. Sap boiled in copper yields a whiter 

 sugar than that boiled in iron, unless great pains are taken to 

 keep the liquor always at the same height while boiling. The 

 utmost neatness is important at every stage of the preparation 

 and process. In a dry, elastic atmosphere, it takes from two to 

 four hours to boil clown a barrel of sap ; and a hundred weight 

 of sugar is said to take one cord and one fourth of wood. Dur- 

 ing the process of boiling, the sap or syrup is strained, lime or 

 salseratus is added to neutralize the free acid, and the white of 

 egg, isinglass or milk, to cause foreign substances to rise in 

 scum to the surface. When sufficiently boiled, the syrup is 

 poured into moulds or casks to granulate ; and the uncrystal- 

 lized syrup or molasses is allowed to drain off through suitable 

 openings. By the addition of lime and clarifying substances to 

 the remaining syrup, it may be made to yield a further quantity 

 of sugar, as its complete crystallization is prevented by the pre- 

 sence of acid, alkaline, or other vegetable matters.* 



When carefully made and purified, maple sugar is identical 

 in its composition with that from the sugar cane. From the 

 season, and the mode of its preparation, and the character of 



* A writer in the Vermont Temperance Herald, printed at Woodstock, says, 

 " the sap should be gathered in a tub with two heads, the upper one being four 

 inches below the top, and perforated with a hole eight inches square, with a strain- 

 er, so that all the sap shall be strained as it enters." " Even with the upper surface 

 of the lower head," or bottom, "the tub should be pierced by an inch auger, and 

 to the orifice a leathern tube of the same diameter affixed, long enough to reach 

 over the top, and be fastened while gathering." " The boiling pans should come in 

 contact with the fire only at a part somewhat less than the whole lower surface, so 

 that the sap may not be burnt. To this end, the fire should be kindled under a 

 permanent arch, in the top of which are openings twenty inches square to receive 

 the boiling pans. When the sap is reduced to syrup, it should be allowed to stand 

 ten or twelve hours, that all remaining impurities may subside, and it should be 

 drawn off above the sediment, and placed over the fire to 'sugar off.' Throughout 

 the whole operation, it is better policy 'to keep out dirt than to take it out. 1 " 



