SUGAR AND SUGAR MAKING. 119 
as possible. As the quantity reduces by boiling, keep 
adding fresh juice from the first clarification, so as not to 
let the syrup get too low in the pot, or it will get burned. | 
If any scum rises, remove it with your skimmer; and 
by following these directions, you cannot fail to make 
good syrup. 
The preceding remarks suppose that you have only one 
pot to operate with; but it is very much better to have 
two, as it will save twenty minutes’ time, and fuel, with 
each kettle of syrup you make; because, as I have shown, 
you have to wait twenty minutes after taking the pot from 
the fire, to allow the scum to rise and settle; so, if you 
have not another pot full of fresh juice to put on, it is 
so much time and fire wasted. With two pots in use, 
you replace the first on the fire as soon as you take the 
other off, and proceed to boil down. 
SYRUP OF EXTRA QUALITY. 
Should you wish to make a very extra syrup for table 
use, get a flannel bag, of almost any shape, sufficient to 
hold two or three gallons, and filter the juice through it 
after you have skimmed it, then boil down as before. 
HOW TO KNOW WHEN THE JUICE IS BOILED ENOUGH. 
It is a matter of importance with those who have never 
boiled syrup to know when the juice is boiled enough. 
There being nothing like experiments, I would advise 
such to procure a cup full of molasses, heat it, and taking 
up a small quantity on a spoon, to watch how it runs 
