SECRETARY'S REPORT. 55 



ing which time a great part of the feculencies will attract each other and rise 

 with the scum. The scum is to be carefully removed with a fine skimmer ; to 

 draw the syrup from beneath the scum with a syphon, or stop cork, would be 

 a better way, for then there would be no disturbance, as is the case in using 

 the skimmer ; but this would be attended with some inconvenience and ex- 

 pense. Here, again, economy demands that the scum, which has so much 

 sweet in it, should not be cast away, but be placed in a tub and diluted with 

 sap, then allow it to settle a few hours ; after which, the sap, much sweetened 

 by the process, may be poured off and returned to the boilers. It is found by 

 considerable experience, that, with the utmost care, the curd and dirt cannot 

 be entirely removed by the skimmer ; consequently, resort must be again had 

 to the flannel strainer. This last straining is usually omitted by sugar makers, 

 but it is quite important, if a clean, pure sugar is wanted. A still better 

 process would be to filter the syrup through animal charcoal, (bone black,) as 

 is done in cane sugar refining ; for by this process not only the dirt, but all 

 coloring matter would be removed, which would greatly improve the appear- 

 ance of the sugar. Bone black, however, cannot be readily obtained in 

 country towns ; and the expense and trouble in procuring and using it would 

 hardly be compensated where only a small business is carried on, as is the 

 case in most of the sugar orchards in Maine. If any one desires to experiment 

 in this direction, a filter made of finely pulverized, and thoroughly washed 

 wood charcoal will serve as an imperfect substitute for one made of bone 

 black. So late as 1811, wood charcoal was exclusively used in refining syrups; 

 at which time the superior quality of animal charcoal was discovered, and 

 the former soon went out of use. But, by the use of the milk clarifier and 

 the flannel strainer, a very fair sugar for home use can be made ; and the 

 ease with which these articles can be procured, and the simplicity of this pro- 

 cess of manufacture, commend this method for general adoption. 



The first boiling or " turning off," as it is termed, is simply reducing the 

 thin syrup, by boiling, until it is of suitable consistence to be used as a table 

 syrup, like that from refineries ; or until it will granulate in eugar. No 

 uniform rule for the consistency of syrup prevails ; each maker adopts a 

 standard to suit his market, or his own private taste ; or else, taking counsel 

 of his cupidity, he refrains from reducing it to a rich, honest, heavy syrup, so 

 that he may have the greater number of gallons to market. Accordingly, 

 much of that offered for sale will pour almost like water, when it should have 

 the weight and consistency of good West India molasses. It should be reduced 

 almost to the graining point, which can only be determined by cooling a 

 small quantity in a saucer or other vessel and testing it by sight and taste. A 

 first quality syrup will grain a little after straining a few weeks. 



To produce sugar, still further boiling is necessary, and the precise point at 

 which the boiling should cease is an item of experience, more easily recognized 

 in practice than described. Several tests are relied upon, some of which are 

 as follows : 1st, where the steam forcing its way up through the foaming 

 mass, on reaching the surface, escapes by bursting its bubble with a slight 

 explosion, similar to that observed upon hasty pudding when nearly cooked : 

 2d, when a small quantity, say a table spoonful, taken from the kettle and 

 poured hot, upon a compacted snow-ball, after melting the snow a little, will 

 lay upon it without diffusing itself through the ball : 3d, when a drop taken 

 hot from the kettle, on being let fall from the edge of the skimmer or spoon 

 into one inch of cold water, will pass directly through the water without 

 mingling with it, and rest upon the bottom of the vessel in the form of a 

 flattened hemisphere: 4th, when a drop taken upon the finger on being 

 touched by the thumb will draw out a thread one-fourth to one-half an inch 

 long: and 5th, when a small quantity taken into a saucer or spoon and 

 thoroughly cooled will granulate, so that it can be detected by the eye, the 

 taste, or when crushed between the teeth ; then it may be removed from the 

 fire, for " it is done." These tests, particularly the 3d and 5th, are useful to 



