SYRUP. 131 
precautions with this season’s crop, he will be able to 
make a syrup worth one dollar per gallon. The syrup 
which we made at our own place, was of better color and 
superior taste to the Georgia specimen; and I have seen 
samples from other states, which much surpassed our 
own. One, especially, made by Mr. Boylston, Editor of the 
‘‘ Amherst Cabinet,” New Hampshire, was equal, if not 
superior to Stewart’s syrup. 
Doctor A. A. Hayes, of Boston, one of the Assayers to 
the State of Massachusetts, told me, recently, that he was 
convinced that excellent syrup could be made from the 
sap in considerable quantities. And at a recent meeting 
of the Farmers’ Club of the American Institute, Doctor 
Charles T. Jackson, of Boston, the associate Assayer with 
Dr. Hayes, said “the syrup of this new sugar plant, prop- 
erly refined, and mixed with a small per centage of honey, 
is equally delicious as honey from the hive.” This 
gentleman informs me, that the specimens made by him 
from the canes furnished by the General Government, 
were completely colorless. 
All these facts go to prove that the best results are 
always obtained by careful management, and whilst the 
climate and soil of various localities doubtless exercise 
no inconsiderable influence, yet we may rest assured, that 
either at the North or South an intelligent and experi- 
enced operator and a suitable apparatus, will always 
command greater profit and better quality of product, 
than a shiftless experimenter. 
