84 STATE HORTICULTURAL SOCIETY. 



it may be slightly concave with a strong two- or three-inch rim to prevent 

 slopping in filling. In the center should be a hole three or four inches in 

 diameter, over which a screen should be fitted to strain the sap as it enters 

 the' tank. This can easily be made l:)y allowing the edge of the iron around 

 the hole to project upward a short distance, forming a rim over which may 

 be fitted an inverted funnel-shaped cup, full of small holes. To make the 

 strainer still more perfect we can stretch a piece of cheese-cloth over the 

 rim l)efore putting on the cap. For convenience in emptying, a short 

 piece of gas pipe can be screwed into the side of the tank near the bottom. 

 To the outer end of this is screwed an elbow, to which is fastened a long 

 arm reaching to the top of the tank. When this arm is perpendicular no 

 sap can escai)e; but, on driving alongside the store trough, it can be brought 

 to a horizontal position and the tank emptied by the force of gravity alone. 



BOILING, STORING, AND PACKING. 



•' Before proceeding with the boiling, see that the evaporator is perfectly 

 clean. At the commencement of the season, and at the beginning of each 

 'run,' fill the evaporator with water, build the fire, and thoroughly scald 

 and scrub the pans. After a thoroiigh washing the water may be drawn 

 off and the sap allowed to flow" in until it is about two inches deep. To 

 secure the most rapid evaporation, and hence the lightest-colored syrup, 

 keep the sap in the pans as shallow as possible and still prevent burning. 

 As the work progresses, the sap must be dipped back from the syrup end 

 until, in the back end of the evaporator, it is thick enough to draw off. If 

 we use a Champion we have only to remove the back siphon for a short 

 time and so keep the syrup shallow in the back pan. 



" It is something of a question to decide how thick to make syrup. If 

 too thick, it will crystallize on the bottom of the cans. If too thin, it lacks 

 flavor. When thought to be thick enough, a gallon may be drawn off* and 

 weighed. If while hot it weighs ten and one-half pounds, it will weigh 

 eleven when cold, and is thick enough. In drawing the syruj) from the 

 evaporator, pass it through a flannel strainer. It will remove nuich of the 

 lime. 



'' Then run it into cans for market and seal it immediately. Many prefer 

 to seal it boiling hot. This gives a better flavor, though a little more of 

 the lime is retained. 



" Never attempt to store syrup in wooden vessels. They are sure to 

 impart a woody flavor. One-, two-, foiir-, and ten-gallon tin cans are best. 

 These should close with a screw cover. Then, by fitting a piece of paste- 

 board into the cap, we can seal them air-tight. 



" I have said nothing about sugar-making, because in general it don't 

 pay. Thirty gallons of sap will make one gallon of syrup. This will sell 

 for from $1 to $1.50 according to cpiality. The same sap will make about 

 seven or eight pounds of sugar, which at the most will not bring more 

 than one dollar, with all the extra work and expense thrown in. 



A WORD ABOUT MARKETING. 



"The last, but not the least important, work of the sugar-bush, is market- 

 ing the product. This is a science. The rules applicable to marketing- 

 other articles apply here. Manufacturers study the wants of their custom- 

 ers — try to suit their tastes. They place their goods before the public in 



