338 MINNESOTA STATE HORTICULTURAL SOCIETY. 
The size of the bit is also of importance. A small bit does not injure 
the tree as much, and the wound heals over sooner. A half-inch bit is 
about the right size. Generally, the lower the tree is tapped the greater 
will be the yield. 
Trees tapped on the south or east side yield sap earlier and in larger 
quantities, than when tapped on the north cr west side. Frequent tap- 
ping I also regard as a great factor in production, as the sweetness in- 
creases in proportion to the frequency of tapping. 
The time for tapping varies with the season. Generally the season 
opens from the middle to the last of March. Never tap till the sap starts 
freely, but trees want to be tapped as soon as that time arrives, as the old 
saying is, ‘‘Make hay while the sun shines.” 
Now, if you make maple sugar, to be successful you must be sure to be 
up and on hand when the season opens up, for a penny saved is worth two 
earned. Eight-quart tin pails should be used, made slanting, with a loop 
or eye turned in the wire running around the top of the pail, so they can 
be hung on the spout or nail, so the wind can’t blow the sap away 
from the buckets. The easiest and most convenient way to gather sap is 
to take alarge barrel and cut a hole in the centre of the poorest head large 
enough to dip the sap out,when hauled on a sled to the stove tub by the 
arch and pan, where the boiling is done. The pan must be kept clean and 
free from any burnt sugar. If care is taken when syruping off, you won’t 
be troubled with any burnt sugar, if you do not have too hotafire. A 
very small fire is best when thesyrup is thick enough to flake off the dipper 
as you take it out of the boiling syrup and hold it up two feet above the 
pan. Then take it from the fire and strain while hot; then let it cool and 
settle; then turn off the top till the settlings begin to run; reduce 
the settlings with sap or water till the sweet is all out, and then boil the 
same to asyrup. Then all that is clear from settlings, sugar off. Skim 
the scum off before it comes to the boiling point, and when thick 
enough to wax when dropped into cold water, it isdone. It will then 
be good enough to tickle the palate of a king. 
