54 BOARD OF AGRICULTURE. 



gallon of sap before boiling ; this is the same as one measured quart of lime- 

 water to each barrel of thirty-two gallons. 



Whatever may be the rationale, the experience of the writer, for several 

 years, clearly proves that the use of lime-water, as recommended by Dr. 

 Jackson, greatly improves sugar or syrup. Careful observation has led to the 

 belief that the quantity of acid in the sap is not uniform at different times ; 

 for having used the designated quantity of lime-water, the red oxide of copper, 

 (copper boilers being used,) has been observed floating upon the scum while 

 boiling, which was of course carefully removed, this being a virulent poison. 

 At other times the same quantity cf lime-water seems to be in excess ; for not 

 unfrequently a limy sediment is precipitated upon the bottom of the boilers, 

 and particularly of the graining kettle, forming a hard coating which adheres 

 very closely, and is removed with much difficulty. xMore observations and 

 chemical research are wanted in this direction. The use of liae-water ia 

 indispensable in making a good sugar ; and where copper or brass boilers are 

 used, it is even dangerous to neglect it. 



Any intermixture of rain or snow with the sap should be carefully avoided ; 

 for these, it is well known, are the little scavengers of the sky, bringing with 

 them to tha earth solid and gaseous matter, valuable for manure, but injurious 

 when mingled with the contents of the sugar kettles. 



The first thing to be done, after pouring the sap into the cistern, is to add 

 the proper quantity of lime-water, causing it to be well mixed. Then draw 

 by the faucet and^pout into the boilers, keeping up a brisk fire. The stream 

 from the cistern can be so regulated that the sap in the boilers can be kept in 

 a high state of ebullition, the cold sap running in all the while to maintain 

 them at the desired fullness. Use the skimmer freely while boiling. It is 

 surprising to see the amount of dirt which is thrown up with the foam, even 

 when the sap appears perfectly clean and pure. 



Having reduced the sap by boiling about ninety-five per cent., or to the 

 consistence of a thin syrup, (a very sweet sap would not require so much 

 reduction, perhaps ninety per cent.,) then pass it through a thick flannel 

 strainer into the barrel prepared for this purpose, as before described, and set 

 it away to cool and deposit whatever sediment may remain m it after strain- 

 ing. This syrup should be allowed to stand in the "settling tub" twenty- 

 four houri«, or as long as the press of business will pormit. 



Clarifying . When the sediment has well settled, draw off carefully, by a 

 faucet, all the clear syrup from the " settling tub ;" leaving the residuum to 

 be diluted with sap, which reduces its specific gravity, when the sediment will 

 be more thoroughly precipitated, and the clear sap, after a few hours, can be 

 drawn off and returned to the boilers, to be included in the next batch ; thus 

 making a saving of nearly all the sweet, and rejecting the dirt. The clear 

 syrup may now be poured into the graining kettle ; and to a quantity of syrup 

 whicli will make sixty pounds of sugar, add about one quart of skimmed milk 

 for a clarifier, and thoroughly intermix the two by stirring. The white of 

 eggs well beaten, bullock's blood diluted with water, and other albumenous 

 substances may be used for clarifying ; but upon the farm, milk is most easily 

 obtained, is the cheapest and best. Skimmed milk, if sweet, is equally as 

 good as new milk ; for it is the casein, or curd, acting meclianically by en- 

 tangling the fine particles of dirt, which the former strainings have not 

 removed, that gives it value as a clarifier. Now place the graining kettle 

 with its contents over a slow fire, and gradually heat the syrup to n^ar the 

 boiling point. This curdles the milk, and as the curd forms it embraces the 

 impurities still remaining ; and the curd, by the increasing heat, becomes 

 specifically lighter than the syrup, and eventually floats upon the surface in 

 a thick, somewhat tenacious scum. Care should now be exercised to prevent 

 ebullition, as tliat would break up the scum, and the action of boiling would 

 carry much of it down to be again mingled with the mass. Now swing it 

 from the fire, and allow it to remain undisturbed an hour, more or less ; dur- 



