52 BOARD OF AGRICULTURE. 



five inches wide, three-eighths of an inch deep, and five feet long upon the 

 run, with a turn up in front of eighteen inches; they should be three-fourths 

 of an inch deep under and near the posts to prevent splitting, and shaved 

 away in other parts to the depth above named to secure flexibility; for a 

 pliable sled handles more easily than an unyielding, stiff one. The runners 

 ehould beset twenty inches apait from centre to centre. Four posts, only, 

 are wanted, each four inches high between runners and rail, one and a half 

 inches in diameter, and shouldered down to five-ei|hths of an inch at top and 

 to fit holes of that size bored in the runners, rails, and bars to them. The 

 posts should be set seventeen inches apart upon the runners, leaving some 

 twenty inches of each end of the runners, bearing upon the snow, perfectly 

 free. The rails should be one-fourth of an inch deep, one and a half inches 

 wide, and about thirty inches long. Two brace-bars of the same size as the 

 rails are next wanted, passing from the front post of one runner to the rear 

 post of the other ; these serve to keep tlie sled from racking. Next comes two 

 cross-bars, three inches deep and one and a half thick ; these are to rest the 

 keg upon, and should be hollow in the middle, so that it may ride securely 

 without rolling. (On rough ground it will be necessary to bind the keg to 

 the bars with cords or straps.) The rails are to be fastened to the runners, 

 just behind each post, with green hide thongs passing down and up through 

 the runners, the runners being counter sunk beneath, to prevent the throngs 

 wearing off. A light tongue and rail are also fastened to the runners with 

 green hide. Fender rails are sometimes added to what has been above de- 

 scribed, projecting out on each side to protect the keg and prevent the ends of 

 the bars from fastening to the trees and bushes in passing through the 

 orchard ; in one of these a slat is made in which to carry the indispensable 

 hatchet. It is hardly necessary to add that every part should be made of 

 strong wood, and the lighter the better. A sled thus constructed, made loose 

 in all its joints, is a very accommodating thing, and plays easily over the 

 inequalities of surface always to be found when the snow is wasting away in 

 spring. A whole barrel of sap can be more easily managed upon such a sled 

 than half that quantity upon a stiff, unyielding one, such as is often used. 



Sugar House arid Furniture. The sugar house, if the nature of the ground 

 will admit of it, should be placed at the lowest part of the orchard, in order 

 to facilitate the gathering ; and, if possible, near a spring or brook ; for if 

 water is lacking, dirt will abound, and cleanliness is an important item in 

 sugar making. The house need not be an expensive building ; twenty by 

 twenty-four feet is a good size for an orchard of five hundred tubs ; a tight 

 roof projecting two feet all around, with a good ventilator for steam to escape 

 is wanted ; while loosely boarded walls will answer the purpose of protection 

 against wind and storm. A wood-shed is necessary, for dry, well seasoned 

 wood will make steam much faster than green ; and always, the utmost dis- 

 patch in boiling is desirable. The house should be well lighted, for darkness 

 is favorable to dirt. " The holder," or cistern to receive the sap as it is 

 gathered and brought to the house, claims attention first. Tubs or casks of 

 any kind, if clean and sweet, will do; but a trough, made of plank, of twelve 

 or fourteen barrels capacity, is tlie most convenient. Thid should be placed 

 inside tlie house, and provided with a good cover (in sections) to exclude all 

 dust and dirt ; it should be elevated so that its bottom will be a little higher 

 than the top of the boilers, so that by a faucet and spout the sap may be 

 drawn directly into the boilers. The trough should be well coated upon the 

 inside with white lead and oil, to prevent its absorbing the sap, and in warm 

 weather becoming sour, its largo size rendering it impracticable to remove 

 acidity by scalding. With a windlass, rope and hooks, the keg of sap is 

 hoisted upon the trough, then inverted, and quickly emptied. A thick flannel 

 strainer should be stretched across the trough, near the end where the sap is 

 poured in from the keg, separating the trough into unequal compartments ; 

 the sap passes slowly tlirough the strainer, leaving the coarse dirt, bits of bark 



