MAPLE SYRUP AND SUGAR 381 



past five years through a strong demand for the products, organization 

 of the growers and more stringent laws to prevent adulteration without 

 proper labeling. 



In 1909 there were produced 14,060,206 Ib. of sugar and 4,106,418 gal. 

 of syrup. The great majority of these products are made in Vermont, 

 New York, Ohio, Pennsylvania, Michigan and New Hampshire, listed 

 in order of importance. These states supply about 95 per cent of the 

 sugar and over 80 per cent of the syrup. Vermont is said to specialize 

 more in sugar while Ohio turns most of its production into syrup. New 

 York engages in the production of both syrup and sugar without dis- 

 crimination. Other states passively engaged in the work are Indiana, 

 Wisconsin, Massachusetts, Maine, West Virginia and Maryland. The 

 census for 1909 shows a number of other states such as Iowa, Connecticut, 

 Rhode Island, Illinois, Nebraska, North Carolina,Virginia and others, but 

 the total number of trees tapped and products made in them are of very 

 little importance. 



In 1909 there were over 18,899,533 trees tapped valued at $5,177,809. 



A census of the more important sugar orchards in Vermont showed 

 the average orchard to contain a little over 1000 trees. It is generally 

 understood that by a sugar bush one means a grove where at least 100 

 buckets are installed. In New York some of the sugar groves contain 

 between 8000 and 17,000 buckets, although the usual sugar orchard runs 

 between 300 and 1500 buckets. 



Practically every county in Vermont engages in the industry on a 

 commercial scale. The leading counties in order of production in this 

 state in 1914 were Orleans, Franklin, Caledonia, Lamoille, Windham, 

 Washington and Orange. The leading centers in New York are in St. 

 Lawrence and Franklin and Lewis Counties, the Saratoga-Warren 

 County section, the Delaware-Schoharie County unit and Cattaraugus- 

 Chautauqua County unit. Geauga County is the center of production 

 in Ohio. 



CONDITIONS NECESSARY FOR COMMERCIAL OPERATIONS 



In the establishment of an operation for making syrup and sugar 

 within the natural range of sugar and black maple, where sap flows in 

 commercial quantities, there are several considerations which should be 

 kept in mind. It is assumed that in engaging in the work on a com- 

 mercial scale the purchase of modern equipment such as evaporator, 

 sugaring-off arch, tin buckets and covers, etc., is included. 



