THE WOODLOT STARTED FROM SPROUTS 125 



snow or rain. Cleanliness is necessary to prevent souring or 

 spoiling of the sap. 



The sap is usually boiled down in kettles in the woods or 

 in sheds built for the purpose. As impurities rise they should 

 be skimmed off. When the boiled down sap reaches a weight 

 of ii pounds to the gallon, good sirup will be produced. It 

 should be dipped out and strained through flannel. It can be 

 put up either hot or cold. It is believed by many better to can 

 it cold and as soon as possible. For making sugar the sap 

 should be boiled down until it begins to "sugar off." Old- 

 fashioned methods to determine this point are by pouring the 

 sirup on snow or by dipping in it a twig bent into a loop. 

 If it becomes waxy on the snow or if it forms an elastic film 

 on the loop, the sirup has boiled enough. It is then poured 

 into moulds to harden. It should be stored in a cool, dry cellar 

 or storeroom. 



