SUGAR. 429 



syrup in vacuum pans, and subjected to a second process of filtering through bone-black, 

 when it is again evaporated to the crystallization point and cooled. The sugar is next sepa 

 rated from the liquid by different processes. The centrifugal machine the same as that 

 used for cane sugar is the best for this purpose. This liquid is again boiled, and a second- 

 class quality of sugar is obtained in the same manner, and so on, a fourth, a nd even fifth, 

 grade of sugar being produced in successive order. 



The molasses that remains is so charged with salts and other impurities that it cannot be 

 used for food. It is distilled for making alcohol, that which remains being converted into 

 crude potash. The pulp furnishes a rich and sweet food for stock. It is good for milch 

 cows, cattle and pigs, and is a valuable auxiliary for fattening animals. 



Maple Sugar. Large quantities of sugar are made in this country from the sap of 

 the maple tree. It is naturally of a light-brown color, and has a peculiar moisture and deli 

 cious aromatic flavor that is not possessed by the sugar produced from any other source. 

 When it has been subjected to the refining process, it loses much of this flavor, and resem 

 bles more that of the cane product; in fact, when refined, there is scarcely any difference 

 between the sugar of the maple, tropical cane, sorgo, or beet. 



The maple-sugar industry is one that is constantly improving, not so much in the quan 

 tity, as the quality of the product. It will probably never compete with cane sugar for the 

 general purposes to which the sugar product is applied, but for special use it is the most deli 

 cious of all the manufactured sweets. 



The syrup, when properly made, is, in the opinion of many, much to be preferred to the 

 finest quality of honey, while it is more healthful as an article of food, and does not cloy the 

 taste as honey does. There is, however, as much difference in the different grades of maple 

 sugar, as found in the market, as in those of butter, owing to the different management it 

 receives from the makers, care and judicious handling being essential to the production of a 

 first-class article. Two varieties of the maple tree are principally used for the manufacture 

 of sugar, the rock or sugar maple, and the black maple. 



The sugar maple grows abundantly in the Northern States, especially in Northern New 

 England, and in New York, Ohio, Michigan, &quot;Wisconsin, and Canada. 



It is a beautiful tree, and, aside from its value in sugar production, should be planted 

 more frequently in some localities than it is. As an ornamental shade tree, we know of none 

 to be preferred. Its dark-green foliage is changed into gorgeous tints in autumn, presenting 

 a striking contrast with that of other forest trees, while the stateliness and uniformity of its 

 growth are not among the least of its attractions. 



It is also very hardy and will grow in a diversity of soils and climates. In the more 

 southerly latitudes it will not, however, yield as much sugar as at the North, a sufficient 

 degree of frost being required for this purpose. 



As the business of sugar-making comes at a season when there is little other farm work 

 that could be done, farmers having maple trees on their lands will find it an advantage to 

 appropriate them to this use, as the sugar thus obtained will amply repay the labor of manu 

 facturing it, and the proportionately small quantity of sap extracted does no harm to the 

 trees, not even those about the house for shade and ornamental purposes. 



Obtaining Sap. The season for making maple sugar and syrup is early in the spring, 

 or as soon as the frost begins to leave the ground, the bright sunny days and frosty nights 

 causing a free and rapid circulation of the sap. This may be from the latter part of Febru 

 ary to the early part of April, according to the latitude and season. The tapping of the trees 

 should be done promptly as early as the season will admit, since the first sap is the richest in 

 saccharine matter, and the most free from other substances that deteriorate the quality of the 

 sugar. It should never be done, however, before the sap runs freely, and when so cold that it 



