DENDROLOGY. Ill 



The method of procuring the sap and forming the sugar, is 

 simple, and nearly the same in most places where any is resorted 

 to. The common process to collect the sap is to perforate the 

 tree with an auger, in two places about four inches apart, 

 and eighteen or twenty inches from the ground. It is found that 

 a more abundant flow of sap is obtained from a shallow, than a 

 deep hole. Into these holes, two tubes are inserted, which from 

 the direction given the auger in boring, nearly meet at the outer 

 ends. The tubes are made of elder, sumac or other shrubs with 

 a large pith, and conduct the sap into small troughs or buckets, 

 from whence it is conveyed to the camp, or the place where 

 temporary preparations are made for boiling, etc. These prep- 

 arations are little more than a boiler, containing from fifteen to 

 fifty gallons, suspended upon a bar supported by crotches, at a 

 convenient distance from the ground for building the fire ; moulds 

 to receive the sirup when of sufficient consistence to form into 

 cakes ; and an axe for preparing the fuel. 



The evaporation is carried on by a constant and brisk boiling 

 of the sap, which is frequently replenished as the bulk is dimin- 

 ished, until a sirup is formed of sufficient strength to become 

 solid as it cools. A scum which is constantly rising to the surface 

 during the first part of the process is frequently removed, and 

 before the sirup is left to cool and harden, it is strained through 

 woollen cloth to separate the remaining impurities. The time 

 for stopping the evaporation is determined by rubbing a drop of 

 the sirup between the fingers, which will granulate if the process 

 has been carried to sufficient length. When the ebullition is so 

 violent as to give signs of rising over the sides of the boiler, it is 

 quelled by a piece of lard, butter or rind of pork. 



Maple molasses is made by discontinuing the evaporation 

 before the liquid is of sufficient consistence to consolidate by 

 cooling, and by the drainings from the sirup as it forms into 

 sugar. Sugar of the finest character and grain may be formed 

 from the sap of the maple, and though the more common kind 

 is neither very white, nor very delicate, it has a peculiar flavor, 

 much admired by those not accustomed to its use. 



The time for collecting the sap is about the last of February, 



