150 [Senate 



MAPLE AND CORNSTALK SUGAR. 



The committee on maple and cornstalk sugar, report : 

 That no sugar was exhibited made from the juice of the cornstalk. 

 The two best specimens of maple sugar were very superior, and 

 equal to the best refined loaf; and the quality of the two so nearly 

 equal, it was extremely difficult to determine which had the prefer- 

 ence. They, however, awarded, 



To JoelWoodworth, of Watertown, Jefferson co., the first premium, 

 $15.00. 



To Moses Eames of Rutland, Jefferson co., the second premium 

 of $10.00. 



To William E. White of Walton, Delaware co., the third premium 

 of Colman's Tour. 



To Erastus Bigelow of Sangerfield, Oneida co., a premium, diploma. 



To Sidney Spring of Eaton, Madison co., a premium, diploma. 



The two last were very equal in quality, and the committee have 

 awarded a premium equal to the fourth to each. 



O. HUNGERFORD, 



JOEL WOODWORTH. 



To the committee on Maple Sugar of the New-York State Agricul- 

 tural Society : Gentlemen, I herewith submit to your inspection 27 

 pounds of my maple sugar. The following is a statement of the man- 

 ner of making and clarifying the same : 



In the first place I make my buckets, tubs and kettles all perfectly 

 clean. I boil the sap in a potash kettle set in an arch in such a man- 

 ner that the edge of the kettle is defended all around from the fire. I 

 boil through the day, taking care not to have any thing in the kettle 

 that will give color to the sap, and to keep it well skimmed. At 

 night I leave fire enough under the kettle to boil the sap nearly or 

 quite to syrup by the next morning, I then take it out of the kettle 

 and strain it through a flannel cloth into a tub if it is sweet enough ; if 

 not, I put it in a caldron kettle, which I have hung on a pole in such 

 a manner that I can swing it on and off the fire at pleasure, and boil it 

 till it is sweet enough and then strain it into the tub and let it stand 

 till the next morning. I then take it and the syrup in the kettle and 

 put it all together into the caldron and sugar it off. I use to clarify, say 

 100 pounds of sugar, the whites of five or six eggs well beaten, about 

 one quart of new milk and a spoonful of saleratus all well mixed with 

 the syrup before it is scalding hot. I then make a moderate fire di- 

 rectly under the caldron, until the scum is all raised, then skim it off 



