34 



the proper temperature (see footnote, p. 33) and weighs 11 pounds to 

 the gallon. To insure this, careful tests should be made with the ther- 

 mometer and the scales. The sirup should be stored in large tanks 

 and allowed to settle, although if flannel strainers are used it will 

 contain but little sediment. 



It is a much mooted question whether the sirup should be put up 

 for the market hot or cold. Both methods are used by experienced 

 makers, but as it has been generally observed that sirup put up hot 

 shows a greater tendency to crystallize, it is usually most satisfactory 

 to put it up cold. In either case, sirup should be canned or tightly 

 inclosed as soon as practicable. Square, oblong, or round cans con- 

 taining a gallon, half gallon, or quart are used; the gallon cans are 



FIG. 9. Modern sugaring-off arch. 



most generally used. In filling, the can should be tipped slightly and 

 filled to the top. It should next be lifted so that the bottom may sag 

 and the sides bulge out slightly, and then filled to the top of its screw- 

 cap mouth and held thus while the cork-lined screw cap is turned 

 down as tight as possible by hand. The can should then be set down 

 and the cap screwed on tighter with a wrench, and afterwards laid on 

 its side to see if there is any leakage. A package containing honest 

 measure is almost as important as sirup of good quality. 



In making sugar, the sirup should be reboiled in a sugaring-off arch 

 until it begins to crystallize, or " sugar off." By the old-fashioned 

 methods this point was determined by pouring a little sirup on the 



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