No. 63.] 45 



sap is boiled to a syrup, it is then carried to the house, strained and 

 settled; afterwards it is put into a kettle, boiled and cleansed with 

 milk and the white of eggs, until it will grain. It is then put into 

 pans to drain, then put into boxes to drain. These boxes converge 

 to a point, so that the molasses settles to the bottom. On the surface 

 of the sugar in the boxes, flannel cloths are placed, constantly kept 

 wet with cold water. When sufficiently drained with these cloths, 

 the sugar is melted over again, cleansed again with milk and eggs, and 

 the same process gone through again with the flannel cloths. These 

 cloths are washed every day to extract all the coloring matter from 

 the sugar. 



Mr. Whitens Statemejit. — Cleanliness is necessary in every part of 

 the process. Coloring matter should be carefully avoided; if the sap 

 is scorched in the least, it will hurt the grain and color of the sugar. 



My method is, first have all the sap tubs scoured with sand and 

 scalded before they are carried to the trees. 



Treatment of sap. — Boil the sap without delay, and strain the sap 

 before it is boiled; use sheet iron boilers which hold five pails each; 

 boil about twenty pails of sap into one of syrup. 



Method of cleansing. — Stir in the white of two eggs into one pail 

 of syrup; place it over a slow fire till it boils. After it is cleansed, 

 strain it through a flannel strainer; place it over a brisk fire till it will 

 rope an inch, then pour it into pans till it grains; from thence into 

 wooden drains filled with gimlet holes, and made tapering from the 

 top to the bottom. Cake sugar is made in the same way, only it is 

 boiled lower till it will stir dry in a spoon. 



REPORT OF COMMITTEE ON FRUITS. 



[Committee: — Mr. J.J. Thomas of Macedon, Chairman.] 



The committee made the following awards: 



The first premium of $5, for the greatest collection of table ap- 

 ples, to A. J. Downing & Co., Newburgh; the second of $3, to Wm. 

 P. Buel of Albany; the third of $2, to A. P. Heartt of Troy. 



The premium of $3, for the best twelve sorts of table apples, to A. 

 J. Downing & Co. Newburgh. 



The premium of $3, for the greatest variety of table pears, to A. J. 

 Downing & Co.; the second of $2, to Wm. P. Buel. 



The premium of $2, for the greatest variety of winter pears, to A. 

 J. Downing & Co. 



To E. Holbrook of Hyde Park, for the best twelve quinces, $2. 



To A. P. Heartt of Troy, for the best twenty-four plums, $2. 



To Alex. Ross of Hudson, for the best six bunches of native grapes, 

 (Isabella,) $2. 



To A. T. Van Slyke of Coxsackie, for the best six bunches of for- 

 eign grapes, (Black Hamburgh,) $2. 



