MAPLE SUGAR MAKING. 165 



A few sugar bushes are tapped with auger and spiles, 

 but most farmers prefer tapping with an ax and gouge, 

 as the wound in the tree heals more readily in the 

 latter case. 



A small diagonal box is cut in the tree — and it can 

 be done by two smart blows by a skillful chopper — a 

 spile is driven into the tree just below the gaft to catch 

 and conduct the sap to the bucket, which is generally 

 suspended by a nail to the tree, and the operation is 

 com]3leted. With what interested expectancy the first 

 burst of sap is always watched as it trickles into the 

 bucket ! from some trees it starts and drops very slowly, 

 as if reluctantly, Avhile from others it starts with a gush 

 as though glad to be set free and is not satisfied with 

 dropping, but becomes a little stream ; this is the case 

 with the few old black-barked trees, such as are to be 

 found in nearly every sugar orchard. These black- 

 barked trees are known to yield three or four pails of 

 sap in twenty -four hours, and require frequent visits 

 from the gatherer. 



Different branches of the work are now assigned to 

 the several hands — those who are most vigorous and 

 rugged gather the sap, avhile the oldest and youngest 

 members, those least capable of standing fatigue, are 

 left at camp to do the boiling. They must regulate the 

 fire and keep the pans and kettle properly filled. The 

 cold sap is usually heated in the forward pan and then 

 dipped to the one back of it, where it is kept contin- 

 ually boiling. After its partial evaporation, it is passed 

 to the kettle, in which it is " syruped down." This 



